Lemon tartlet

Pastry recipe

For 25 tartlets

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Lemon tartlet
Jean-Christophe Duc

Jean-Christophe Duc

Pastry Chef, Technical adviser Les vergers Boiron
Jean-Christophe Duc is a Compagnon du Tour de France and has a European Master’s degree in pastry making. He is a native of the French region of the Bresse in Burgundy and lived his youth between t...
  1. Lemon Cream


    • Frozen fruit purée 100% : Lemon - 250g
    • Sugar - 200g
    • Butter - 450g
    • Egg - 125g
    • Cream powder - 15g
    • Egg yolk - 200g
    • Lemon semi-candied sticks - 125g
    Heat the puree, butter, part of the sugar. 
    Mix the eggs, the rest of the sugar and cream powder. 
    Stir and cook without boiling. 
    Pour into baked sweet pastry cases.
    Suggestion: stir the semi-candied lemon into the cream.

    In this step

    Frozen fruit purées
  2. Sweet pastry


    • Butter - 225g
    • Icing sugar - 113g
    • Almond powder - 45g
    • Salt - 3g
    • Vanilla (powder) - 1.5g
    • Flour T55 - 375g
    Put the powders in a mixer. 
    Slowly mix. 
    Add the liquid. 
    Spread between 2 thin Silpats. Freeze and cut out the bases according to the required shapes. 
    Bake at 180°C for 15 minutes.

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