Lemon Tartlets

Makes 6x 10cm tins

Rating (0 ratings)


For the pastry 
190g plain white flour
¼ tsp salt
100g butter
3 tbsp Siucra icing sugar
1 egg yolk
2 -3 tbsp cold water

For the candied lemon slices
1 lemon, sliced
200g Siucra caster sugar
3 tbsp lemon juice
120ml water

For the filling
160ml lemon juice and the zest of 2 lemons
3 eggs
120g Siucra caster sugar
180ml double cream

1 egg white, beaten

Siucra Icing sugar, to dust
“M” template (for mother) – or heart shape


1.    To make the pastry, sift the flour and salt into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs.  Mix in the Siucra Icing sugar.  Add the water to the egg yolk and mix well.  Add to the flour mixture.  Bind together, adding a little more flour if the pastry seems sticky.  Shape the dough into a ball, flatten slightly and wrap in cling film.  Leave in the fridge to rest for at least 1 hour.

2.    To prepare the candied lemons, place the lemon slices, sugar, lemon and water into a saucepan over a medium heat and bring to the boil, stirring to ensure the sugar has melted, then reduce the heat and simmer for 12 to 14 minutes until the lemons are slightly translucent and the rind in softened. Stir from time to time. Remove from the heat, place the lemon slices on parchment paper and leave to set.

3.    To line the tartlet tins, brush 6 x 10cm loose base tins with melted butter and dust with flour.

4.    Roll out pastry until 5mm thick, dusting the surface with a little flour. Cut out circles of pastry and press into the base and up the sides. Leave in the fridge for 20 minutes before baking. Then line each tin with parchment paper and fill with baking beans.

5.    To blind bake the pastry, bake for 10 minutes in a preheated oven of 190°C/170°C/gas 5. Remove the baking beans and lining. Brush with egg white, return to oven for a further 5 minutes, keeping an eye on it.

6.    To make the filling, place the eggs into bowl, add the Siucra caster sugar and whisk until combined. Add the lemon juice and zest. Stir in the cream and whisk lightly.

7.    To bake the tartlets, pour mixture into partially baked pastry case, bake for 12 to 15 minutes or until tartlets are just set in the centre.

8.    When ready to serve, decorate for the frosted lemon slices and on the last minute, using the “M” template, shake Siucra icing sugar in the middle of each tartlet to form the “M” – serve immediately before the sugar melts into the lovely lemon tartlets.

Recipe supplied by Catherine Fulvio

Do you have any questions about our products and services?

Easter Eggstravganza

Here you can find both satisfying and sweet treats for a very happy Easter weekend.

Time for citrus

Is there anything better than to start the morning with homemade marmalade on your toast. Let the season's citrus fruits inspire you.

Perfect Pancakes

Inspired by the Japanese breakfast staple, Puffed Pancakes with Strawberries, Cinnamon Syrup and Lemon Cream, served warm and straight from the pan are sure to be a winner with all the family.

Delicious chocolate

Mmm! What could be better than a rich, sumptuous chocolate cake to lift the spirits – either as an indulgent treat or to round off a meal.

Cheesecakes of every kind

How about serving up a creamy, tangy cheesecake rather than a regular cake at your party? Cheesecakes come in many different variations, forms and flavours.

Q and A

Helpful tips & ideas for baking. Here you can find answers to common questions.