Why You’ll Love This Meyer Lemon & Lavender Tartlets
Hey there, fellow baking enthusiasts! Are you ready to transport your taste buds to a sun-drenched Mediterranean garden? These Meyer Lemon & Lavender Tartlets are the perfect recipe for just that. Imagine the delicate, fragrant aroma of lavender mingling with the bright, sunny zest of Meyer lemons – a truly unforgettable combination. The tartlets themselves offer a delightful textural contrast: a buttery, melt-in-your-mouth crust cradling a vibrant, subtly sweet and tart lemon curd infused with the calming essence of lavender. They’re not overly complicated, surprisingly quick to prepare, and utterly irresistible. You’ll love the beautiful presentation too; these little jewels are perfect for a spring brunch, a delightful afternoon tea, or a sophisticated dessert to impress your guests. They’re the epitome of springtime elegance – a taste of sunshine on a plate! You’ll find yourself making these again and again, trust me. The balance of sweet, tart, and floral is just magical, and the process is friendly enough even for beginner bakers.
What You’ll Need
This recipe uses simple, readily available ingredients, but the quality makes all the difference! Here’s what you’ll need to create these stunning tartlets:
- All-purpose flour: Provides the structure for our lovely pastry crust. Use a good quality flour for the best results.
- Powdered sugar: Adds sweetness and tenderness to the pastry.
- Cold unsalted butter, cubed: Essential for a flaky, tender crust. Make sure your butter is very cold!
- Ice water: Keeps the butter cold and prevents the dough from becoming tough.
- Fresh Meyer lemon juice: The star of the show! Meyer lemons offer a uniquely sweet and less acidic flavor compared to regular lemons.
- Zest of 2 Meyer lemons: Adds intense lemon flavor and aroma to the filling.
- Sugar: Sweetens the lemon curd to balance the tartness of the lemons.
- Large eggs: Bind the filling and contribute to its creamy texture.
- Dried culinary lavender: Adds a subtle floral aroma and flavor. Make sure it’s culinary grade lavender, not potpourri!
- Unsalted butter, softened: Creates a rich and creamy texture in the lemon curd.
- Optional: Edible flowers or sugared lavender: For a touch of extra elegance and visual appeal.
Step-by-Step Instructions
Let’s get baking! Follow these steps for perfectly delightful Meyer Lemon & Lavender Tartlets:
- Make the pastry crust: In a large bowl, whisk together the flour and powdered sugar. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overmix the dough, as this can result in a tough crust.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. Tip: Chilling the dough helps prevent shrinkage and ensures a flaky crust.
- Roll out the dough: On a lightly floured surface, roll out the dough to about ⅛ inch thickness. Use a cookie cutter or a knife to cut out circles slightly larger than your tartlet pans. Tip: If the dough becomes too sticky, chill it for another 10-15 minutes.
- Press into tartlet pans: Gently press the dough circles into mini tartlet pans. Trim any excess dough. Tip: Use your thumb to press the dough evenly into the corners and up the sides of the pan.
- Blind bake the crusts: Prick the bottom of each tart shell with a fork. Line each shell with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes, or until lightly golden. Tip: Blind baking prevents soggy bottoms.
- Make the lemon curd: In a medium saucepan, whisk together the Meyer lemon juice, lemon zest, sugar, eggs, and lavender. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Tip: Whisk constantly to prevent scorching.
- Add butter: Remove from heat and whisk in the softened butter until melted and incorporated. Tip: The butter adds richness and creaminess to the curd.
- Fill the tartlets: Pour the lemon curd into the pre-baked tart shells. Tip: Let the curd cool slightly before filling to prevent cracking.
- Chill and serve: Refrigerate the tartlets for at least 2 hours to allow the curd to set completely. Garnish with edible flowers or sugared lavender before serving. Tip: Chilling enhances the flavors and creates a firmer curd.
Tips for Success
To ensure your Meyer Lemon & Lavender Tartlets are perfect, remember these key tips: Use cold ingredients when making the pastry dough. Overmixing the dough will result in a tough crust. Don’t rush the lemon curd; cook it slowly and whisk constantly to prevent lumps and scorching. Let the curd cool completely before filling the tart shells to prevent cracking. Chill the filled tartlets for at least two hours to allow the curd to set properly. Use high-quality ingredients for the best flavor.
Variations to Try
Feel free to experiment with these variations to create your own unique tartlets:
- Raspberry swirl: Add a swirl of raspberry jam to the lemon curd for a delightful fruity twist.
- Orange blossom: Substitute orange blossom water for some of the lemon juice for a more floral aroma.
- Gluten-free: Use a gluten-free all-purpose flour blend for the pastry crust.
- Spiced up: Add a pinch of cardamom or ginger to the lemon curd for a warm, spicy kick.
Storing and Reheating
Store leftover tartlets in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months. To reheat, let them come to room temperature, or gently warm them in the microwave for a few seconds to soften the curd. Avoid over-heating, as this can cause the curd to become watery.
Frequently Asked Questions
Q: Can I use regular lemons instead of Meyer lemons? A: You can, but the flavor will be noticeably more tart. Meyer lemons have a sweeter, less acidic flavor that complements the lavender beautifully.
Q: Can I make the tartlets ahead of time? A: Yes! You can bake the tart shells ahead of time and store them in an airtight container. Make the lemon curd a day in advance and store it separately. Assemble and chill the tartlets just before serving.
Q: What if my lemon curd is too thin? A: Cook the curd for a few more minutes, whisking constantly, until it reaches the desired consistency. You can also try adding a tablespoon or two of cornstarch to thicken it.
Q: How long do the tartlets last? A: Properly stored in the refrigerator, the tartlets will last for up to 3 days. Frozen tartlets can last for up to 2 months.
The Final Word
These Meyer Lemon & Lavender Tartlets are a delightful treat that’s perfect for any occasion. The delicate balance of flavors and textures is simply irresistible, and the beautiful presentation adds an extra touch of elegance. They are surprisingly easy to make, and the results are incredibly rewarding. So, grab your ingredients and give this recipe a try! Let me know in the comments how yours turned out, and don’t forget to rate the recipe! Happy baking!
Meyer Lemon & Lavender Tartlets
Equipment
- Mixing bowls Various sizes for different stages of mixing
- Tartlet pans 12-cup tartlet pan
- Food processor Optional, for making the pastry easier
Ingredients
Pastry Dough
- 1.25 cups all-purpose flour
- 0.25 cups powdered sugar
- 0.5 cups cold unsalted butter, cubed
- 1 tbsp ice water Add more if needed
Lemon Lavender Curd
- 0.5 cups fresh Meyer lemon juice
- 2 Meyer lemon zest Zest of 2 lemons
- 0.67 cups sugar
- 3 large eggs
- 1 tbsp dried culinary lavender
- 0.5 cups unsalted butter, softened
Instructions
- Make the pastry: Combine flour and powdered sugar. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Roll out the dough and use to line the tartlet pans. Prick the bottom with a fork.
- Blind bake the tart shells for 15 minutes at 375°F (190°C).
- Make the curd: Whisk together lemon juice, lemon zest, sugar, eggs, and lavender in a saucepan.
- Cook over medium-low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon (about 8-10 minutes).
- Remove from heat and stir in softened butter until melted and smooth.
- Pour the curd into the baked tart shells. Refrigerate for at least 2 hours before serving. Garnish with edible flowers or sugared lavender, if desired.