Cream-puff pastry baked in muffin cups forms the base for these pretty lemon-filled tartlets. If you'd like, garnish with fresh violet petals or candied violets.

Source: EatingWell Magazine, May/June 1994


Recipe Summary

1 hr 30 mins


Lemon Curd
Pastry Shells


Instructions Checklist
  • To make lemon curd: Whisk together 1 egg, 2 egg whites, 3/4 cup sugar, lemon juice and zest in a heavy-bottomed, medium saucepan. (If you do not have a heavy-bottomed pan, use a double boiler and increase the cooking time slightly.) Add butter and cook over medium-low heat, whisking constantly, until thickened, 5 to 7 minutes. (The curd will become thicker as it cools.) Transfer to a bowl and let cool. Cover and refrigerate until chilled.

  • To make pastry shells: Place oven rack in the upper third of the oven; preheat to 375 degrees F. Lightly oil 24 three-inch muffin cups or coat them with cooking spray.

  • Combine water, oil, 2 tablespoons sugar and salt in a medium saucepan; bring just to a boil over medium heat. Remove from the heat and add flour all at once. Stir with a wooden spoon until the mixture forms a smooth mass. Let cool for 2 minutes, then transfer to a stand-up mixer fitted with paddle attachment or to a food processor.

  • Whisk together 2 eggs, 4 egg whites and vanilla in a measuring cup. Gradually add one quarter of the egg mixture to the flour paste, beating or processing until the eggs are incorporated. Repeat with 3 more additions of the egg mixture until the batter just falls from a spoon. (The batter may seem lumpy.)

  • Place about 1 tablespoon pastry into each prepared muffin cup. Dip a spoon in cold water and press the pastry into the sides of the cups. With moistened fingers, press the pastry partway up the sides of the cups, forming 3/8-inch-thick shells.

  • Bake for 5 minutes. Remove from the oven and prick the centers of the shells with a fork. Return to the oven and bake until puffed and golden, 10 to 15 minutes longer. Loosen shells with a table knife or small metal spatula and transfer to a wire rack. Let cool.

  • To assemble tartlets: Not more than 1 1/2 hours before serving, spoon about 1 tablespoon lemon curd into each tartlet shell and dust with confectioners' sugar.


Make Ahead Tip: Cover and refrigerate the curd (Step 1) for up to 2 days. The shells (Steps 2-6) can be stored, well-wrapped, in the freezer for up to 1 month. Unwrap and thaw at room temperature for 1 hour before filling.

Nutrition Facts

163 calories; protein 4.5g; carbohydrates 23.9g; dietary fiber 0.4g; sugars 15.3g; fat 5.6g; saturated fat 1.8g; cholesterol 51.6mg; vitamin a iu 127.9IU; vitamin c 5.9mg; folate 39.7mcg; calcium 12mg; iron 0.7mg; magnesium 6.6mg; potassium 71.4mg; sodium 94.4mg; thiamin 0.1mg.

1/2 starch, 1 other carbohydrate, 1/2 lean meat, 1 fat