Categories Food Processor Mixer Citrus Egg Dessert Bake Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 17
Steps:
- For crust:
- Combine flour, sugar, and salt in processor. Add butter. Using on/off turns, cut in butter until coarse meal forms. Add yolks and process until moist clumps form. Gather dough into ball. Divide into 6 equal portions. Press 1 dough portion over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. Repeat with remaining dough, forming 6 tartlets total. Place on rimmed baking sheet, cover with plastic, and chill 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
- Preheat oven to 375°F. Bake crusts until golden, pressing with back of fork if crusts bubble, about 20 minutes. Cool.
- For filling:
- Whisk eggs, yolks, 3/4 cup sugar, and lemon peel in medium metal bowl. Place bowl over saucepan of barely simmering water; whisk until sugar dissolves, about 1 minute. Stir in lemon and lime juices. Whisk until mixture thickens, about 4 minutes. Remove from heat; add butter in 3 additions, whisking until smooth. Strain lemon curd through fine sieve into medium bowl. Press plastic directly onto surface of curd. Chill until cold, at least 5 hours.
- Preheat oven to 425°F. Place 1 1/4 cups lemon curd in large bowl; reserve. Divide remaining curd among tartlet crusts, spreading evenly over bottoms.
- Using electric mixer, beat egg whites in large bowl until frothy. Add salt and beat until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold half of egg whites into reserved lemon curd. Gently fold in remaining whites. Divide egg-white mixture among tartlets, sealing to crust edges and mounding in center. Bake until filling is golden brown and set, about 13 minutes. Let tartlets stand at room temperature 5 minutes. Push pan bottoms up, releasing tartlets. Transfer tartlets to plates. Dust tartlets with powdered sugar and serve warm or let stand up to 30 minutes.
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letshego moatlhudi
[email protected]These tartlets are the perfect way to end a meal. They're light and refreshing, and they're not too sweet.
Amar Nisu
[email protected]This recipe is a keeper! I'll definitely be making these tartlets again.
Maro elhaggan
[email protected]I would definitely recommend this recipe to others. It's a great way to impress your friends and family.
Osamudiamen Julius
[email protected]I didn't have any problems with this recipe. It was easy to follow and the results were delicious.
Dheho Maxamed
[email protected]The soufflé filling was a bit too runny for my taste. I would recommend cooking it for a few minutes longer next time.
Hasnain Hasnain ali
[email protected]I found that the tartlet shells were a bit too thick for my taste. I would recommend using a thinner tartlet shell next time.
Tink Belle
[email protected]These tartlets are the perfect size for a single serving. They're not too big and not too small.
Md Belal Howlader
[email protected]I love the way these tartlets look. They're so elegant and sophisticated. They're perfect for a special occasion.
Kuy Goc
[email protected]These tartlets are a bit challenging to make, but they're definitely worth the effort. The soufflé filling is especially tricky, but it's so delicious that it's worth the extra work.
GLOX GAMER
[email protected]I'm not a big fan of lemon desserts, but these tartlets were surprisingly good. The lemon curd was not too tart and the soufflé filling was light and fluffy.
Diana Irena
[email protected]These tartlets are a bit expensive to make, but they're definitely worth the splurge. They're perfect for a special occasion or a gift.
Miracle Team
[email protected]I've made these tartlets several times now, and they're always a crowd-pleaser. They're perfect for any occasion, from a casual brunch to a formal dinner party.
MD shopon Mia
[email protected]These tartlets are the perfect combination of sweet and tart. The lemon curd is tangy and refreshing, while the soufflé filling is light and fluffy. I love the way the two flavors complement each other.
Khirul Islam
[email protected]I'm always looking for new and interesting desserts to try, and these lemon soufflé tartlets definitely fit the bill. They were a bit time-consuming to make, but they were well worth the effort.
Isaac Alade
[email protected]These tartlets were a hit at my dinner party! Everyone raved about how delicious they were. I'll definitely be making them again.
troy Gibson
[email protected]I love lemon desserts, so I was really excited to try these tartlets. They didn't disappoint! The lemon curd was perfectly tart and the soufflé filling was light and fluffy.
Riyad Sheikh
[email protected]These tartlets were a bit more challenging to make than I expected, but they were definitely worth the effort. The soufflé filling was especially tricky, but I'm glad I persevered because it was absolutely delicious.
Jenine Castillo
[email protected]I'm not much of a baker, but these lemon soufflé tartlets turned out surprisingly well! The recipe was easy to follow and the results were impressive. My friends and family loved them.
atiq siyal
[email protected]These lemon soufflé tartlets were a delightful treat! The combination of the tangy lemon curd and the fluffy soufflé filling was simply heavenly. I especially loved the delicate texture of the tartlet shells, which perfectly complemented the filling.