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Lemon Soufflé Tartlets

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Lemon Soufflé Tartlets

Lemon Soufflé Tartlets

Need a vegetarian hor d'oeuvre? Lemon Soufflé Tartlets could be an excellent recipe to try. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains about 14g of protein, 29g of fat, and a total of 540 calories. This recipe serves 6. If you have butter, eggs, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Combine flour, sugar, and salt in processor.
Ingredients you will need
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
2
Add butter. Using on/off turns, cut in butter until coarse meal forms.
Ingredients you will need
ButterButter
3
Add yolks and process until moist clumps form. Gather dough into ball. Divide into 6 equal portions. Press 1 dough portion over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. Repeat with remaining dough, forming 6 tartlets total.
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DoughDough
Egg YolkEgg Yolk
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Frying PanFrying Pan
4
Place on rimmed baking sheet, cover with plastic, and chill 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
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Baking SheetBaking Sheet
5
Preheat oven to 375°F.
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OvenOven
6
Bake crusts until golden, pressing with back of fork if crusts bubble, about 20 minutes. Cool.
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OvenOven
1
Whisk eggs, yolks, 3/4 cup sugar, and lemon peel in medium metal bowl.
Ingredients you will need
Lemon PeelLemon Peel
SugarSugar
Egg YolkEgg Yolk
EggEgg
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WhiskWhisk
BowlBowl
2
Place bowl over saucepan of barely simmering water; whisk until sugar dissolves, about 1 minute. Stir in lemon and lime juices.
Ingredients you will need
LemonLemon
SugarSugar
WaterWater
LimeLime
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Sauce PanSauce Pan
WhiskWhisk
BowlBowl
3
Whisk until mixture thickens, about 4 minutes.
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WhiskWhisk
4
Remove from heat; add butter in 3 additions, whisking until smooth. Strain lemon curd through fine sieve into medium bowl. Press plastic directly onto surface of curd. Chill until cold, at least 5 hours.
Ingredients you will need
Lemon CurdLemon Curd
ButterButter
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WhiskWhisk
SieveSieve
BowlBowl
5
Preheat oven to 425°F.
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OvenOven
6
Place 1 1/4 cups lemon curd in large bowl; reserve. Divide remaining curd among tartlet crusts, spreading evenly over bottoms.
Ingredients you will need
Lemon CurdLemon Curd
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BowlBowl
7
Using electric mixer, beat egg whites in large bowl until frothy.
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Egg WhitesEgg Whites
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Hand MixerHand Mixer
BowlBowl
8
Add salt and beat until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold half of egg whites into reserved lemon curd. Gently fold in remaining whites. Divide egg-white mixture among tartlets, sealing to crust edges and mounding in center.
Ingredients you will need
Egg WhitesEgg Whites
Lemon CurdLemon Curd
CrustCrust
SugarSugar
SaltSalt
EggEgg
9
Bake until filling is golden brown and set, about 13 minutes.
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OvenOven
10
Let tartlets stand at room temperature 5 minutes. Push pan bottoms up, releasing tartlets.
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Frying PanFrying Pan
11
Transfer tartlets to plates. Dust tartlets with powdered sugar and serve warm or let stand up to 30 minutes.
Ingredients you will need
Powdered SugarPowdered Sugar
DifficultyHard
Ready In45 m.
Servings6
Health Score4
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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