Lemon Tartlets – A Refreshing Bite of Citrus Bliss

In a large bowl, mix together the soft margarine and fine sugar until the mixture becomes smooth and creamy.
Add the egg yolk, salt, and oil, mixing well.
Gradually stir in the flour, cornstarch, and cake yeast. Knead until a soft dough forms.
Wrap the dough in plastic wrap and refrigerate for about 30 minutes to firm up.
Step 2: Shape the Tartlet Shells
Preheat your oven to 350°F (175°C).
Roll the chilled dough on a floured surface until it’s about 1/8 inch thick.
Use a cookie cutter or glass to cut out small rounds of dough and fit them into tartlet pans. Press the dough down gently to form an even layer.
Place the tartlet pans on a baking sheet and bake for about 10-12 minutes, or until the edges of the tartlets are golden brown. Remove from the oven and allow them to cool completely.
Step 3: Make the Lemon Mousse Cream
In a medium saucepan, combine the lemon juice, water, sugar, and cornstarch. Stir until the cornstarch is dissolved.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking constantly.
Once the mixture thickens to a creamy consistency, remove it from the heat and stir in the lavender (optional). Let it cool completely before using.
Step 4: Assemble the Tartlets
Once the tartlet shells have cooled, carefully spoon the lemon mousse cream into each shell, filling them to the top.
Garnish with a small lavender sprig or additional lemon zest for a fresh touch (optional).
Step 5: Serve and Enjoy
Allow the tartlets to chill in the refrigerator for at least 1 hour before serving to let the flavors meld together.
Serve cold and enjoy the burst of citrus in every bite!
Serving and Storage Tips