Delightfully tangy, creamy, and refreshingly light, Lemon Cream Swirl Tartlets are the perfect mini dessert to serve at brunches, afternoon teas, or as an elegant end to any meal. These tartlets combine the rich silkiness of a lemon cream filling with the crisp, buttery texture of a pastry shell, creating a contrast of textures and flavors that’s both refreshing and indulgent.
What sets these tartlets apart is the beautiful swirl design on top—achieved by mixing a slightly sweetened cream into the lemon filling. The result is not only a burst of flavor but also a stunning visual appeal. With their bright citrus notes and airy composition, these tartlets are ideal for warm-weather occasions or any time you crave a light, citrus-kissed dessert. Whether you’re a seasoned baker or just getting started, this recipe is approachable and yields professional-quality results that will impress family and guests alike.
Ingredients
For the tartlet shells:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 1 large egg yolk
- 2 tablespoons ice water (as needed)
For the lemon cream filling:
- ½ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- ½ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 4 tablespoons unsalted butter, cut into pieces
- ¼ cup heavy cream (for swirling)
Optional garnish:
- Lemon zest curls
- Fresh mint leaves
- Powdered sugar for dusting
Instructions
- Prepare the tartlet shells: In a mixing bowl, combine flour, powdered sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Add the egg yolk and mix gently. If the dough seems dry, add ice water a teaspoon at a time until it holds together when pressed.
- Divide the dough into six equal portions and press each portion into mini tartlet pans. Make sure the dough is evenly distributed and pressed firmly into the edges and base. Prick the bottom of each crust with a fork and chill in the refrigerator for 20 minutes.
- Preheat your oven to 350°F (175°C). Place the chilled tartlet pans on a baking sheet. Bake the tart shells for 12–15 minutes or until golden brown. Remove and let them cool completely before filling.
- Make the lemon cream: In a medium saucepan, combine lemon juice, lemon zest, sugar, eggs, and egg yolk. Whisk together over low heat and cook, stirring constantly, until the mixture thickens into a custard-like consistency (about 8–10 minutes). Do not let it boil. Remove from heat and stir in butter pieces until fully melted and smooth.
- Let the lemon cream cool slightly. Spoon it into each cooled tartlet shell, filling them nearly to the top.
- Create the swirl: In a small bowl, lightly whip the heavy cream with a teaspoon of sugar until slightly thickened but not stiff. Drop small spoonfuls of the cream onto the surface of the lemon filling in each tartlet. Use a toothpick or skewer to gently swirl the cream into the lemon layer, creating a marbled effect.
- Chill the tartlets in the refrigerator for at least 2 hours to allow the filling to set completely and flavors to develop.
- Before serving, garnish with lemon zest curls, mint leaves, or a light dusting of powdered sugar if desired.