Bright Meyer Lemon Tartlets-Less Sugar

The Black Cat Kitchen
by The Black Cat Kitchen
8 tartlets
1 hr 15 min

There is nothing better than bright little lemon desserts. You should still be able to find Meyer lemons in your grocery stores. If not, you can easily swap in regular lemons in this recipe with no issue at all. I had bought a big bunch and I am planning to make some Meyer lemon curd so I can have the bright, zingy flavor all summer long.


I don't know about you all, but a heavy dessert in the spring/summer time just does not sound appealing to me. I want something bright with subtle sweetness. A big chocolate cake is pretty wonderful, but always feels better in the colder months to me. A tartlet is a perfect way to round out the bright flavors of the Meyer lemon and the graham cracker crust is not too sweet at all. Dare I say this could even be eaten at breakfast....? At least brunch! You could take this same recipe and put it into one large tart if that better suits you. You would need a 8-9 in tart pan with a removable bottom and you would just increase the chill time.


Don't be alarmed by the long cooking time, it is really much less cooking time and most of that wait time is the "chilling" of the tarts. If you want to try the tartlet route, you can find the pans online or in speciality baking stores.



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Bright Meyer Lemon Tartlets-Less Sugar
Recipe details
  • 8  tartlets
  • Prep time: 15 Minutes Cook time: 60 Minutes Total time: 1 hr 15 min
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Ingredients
Meyer Lemon Tartlets
  • 8 graham cracker sheets (from box of graham crackers), or about 1 C crumbled graham crackers
  • 1 C salted pretzel twists
  • 6 Tbsp salted butter, melted
  • 2 Tbsp + 1/3 C honey
  • 3 1/2 C heavy whipping cream
  • 2 Tbsp fresh lemon zest + 1/3 C fresh squeezed lemon juice
  • 1 tsp vanilla bean extract
  • fresh berries for topping
  • extra whipped cream for topping (optional)
  • fresh flowers for decoration (optional)
Instructions
Meyer Lemon Tartlets
Preheat oven to 350
Use a food processor to pulse graham crackers and pretzels together
Add in melted butter and 2 Tbsp honey to continue pulsing
Once mixture is sticking together, press into your tart pans
Bake for about 6-8 minutes until golden and smelling fragrant
Combine heavy whipping cream, remaining honey, and lemon zest into a large pot to boil.
Boil for 5 minutes
Remove from heat and whisk in lemon juice, vanilla and a little bit of salt
Let the mixture cool for about 10 minutes
Pour into the tart pans on top of the crust
Cover and chill about 45 min-1 hour in the fridge
Serve with berries and whipped cream if you would like
Tips
  • If you don't have Meyer lemons, do not fret and use regular lemons with no issue!
  • I froze a couple of these as well to test it out, it was OK, the texture changed slightly. I let thaw in the fridge overnight. It was definitely not as good as fresh, but can be done if you are desperate.
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Comments
  • Toni Toni on Jun 01, 2022

    I have small tartlet pans but they seem smaller than in your photos. About what size or inches are these?

    • The Black Cat Kitchen The Black Cat Kitchen on Jun 02, 2022

      Hi there, these are 4" x ¾" and from King Arthur Baking. You could always use your bigger ones, there just may be a smaller amount of tarts filled at the end. Enjoy!


  • Pau49106367 Pau49106367 on Jun 02, 2022

    Hi what are Graham crackers?

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