lemon tartlets

lemon tartlets

These lemon tartlets are different. Sour and sweet at the bottom, fluffy and creamy at the top. The square forms I buy ready made, but you can make them yourself with puff pastry in a muffin form, however that's the more complicated way ;-)


- 2 lemons (juice)

- 3 egg yolks

- 100g sugar

- 50g butter

- 2 lemons (zests)

- 1dl cream

- 2 TS sugar

- 100g mascarpone


First, melt the butter in a big pan and add the lemon juice and sugar. Once melted, let cool down for about ten minutes. Add the egg yolks and switch on again the stove on medium heat. Whisk constantly for about ten to fifteen minutes, until the custard thickens. Be careful not to heat too much as otherwise the eggs turn and the mixture separates - be patient!

Once thickened, set aside.

Whisk the heavy cream until thick, then add the zests, 2 TS of sugar and mascarpone, keep on whisking (I use the machine to facilitate the procedure) and fill in a piping bag.

Fill the yellow custard in the tartlet forms, then decorate with the cream-mascarpone-mix. Decorate with a peppermint leaf.



asparagus & chicken

asparagus & chicken

sweet cucumber pickles

sweet cucumber pickles