Lemon tartlets

Method

• Roll out puff pastry, about 2-3 mm thick.

  

• Cut out the dough circles with a diameter of 8-10 cm. Place them in muffin tins, greased with vegetable oil, forming something like a basket out of the dough. Then put the tins in the fridge for 20 minutes.

  

• Pour water in a saucepan, bring to a boil and then reduce heat. Put a deep bowl in saucepan, pour the yolks and sugar into it. Add a pinch of salt. Mix everything well.

  

• Add lemon juice (squeeze it from the lemons) and continue stirring until the cream thickens. Then remove from the stove.

  

• Cut the butter into cubes and add to the cream while it’s hot.

  

• Fill the tins with lemon cream. Bake in the oven for 15-20 minutes at 392 F. Sprinkle with powdered sugar.