Lemon Tartlets

Lemon Tartlets

Introducing our delightful lemon tartlet dessert, a small and scrumptious treat that is not only easy to make but also incredibly delicious. Perfect for those who crave a burst of tangy sweetness, our lemon tartlets are a must-try. With a pastry base and a luscious filling made with fresh lemon and lime juice, each bite is a heavenly combination of zesty citrus and creamy goodness. 

Whilst we used lemon and lime; if you prefer you can substitute lime with an additional lemon.

Cooking surfaces

Baking stone icon
Plate setter icon

BBQ Temperature



  • 2 sheets of shortcrust pastry
  • 4 eggs
  • 100ml double cream
  • 150g sugar
  • 2 lemons, juice and zest
  • 1 lime, juice and zest
  • Icing sugar – to dust each pie


    1. Setup your Big Green Egg for an indirect cook with the stainless steel grid on top of your ConvEGGtor. To that, add your baking stone. Set your Egg to 180°C.
    2. Take your pastry out of the fridge for about 10 minutes.  This will make it easier to unroll and avoid it cracking.  We used these cases, fluted and loose bottom.  You need to cut the pastry about 1 inch bigger than the mould you use.
    3. Line the moulds with the pastry. You can trim the edges with a knife.  Alternatively, we found it easier to turn the mould upside down and press.  The mould cuts through the pastry perfectly.  Makes 10 to 12 tartlets.
    4. Pop the pastry cases in the fridge to chill for about 15 minutes.
    5. Take the cases from the fridge, line with baking parchment and then fill with baking beans or rice.
    6. For the initial blind bake, pop the pastry cases into the Egg and cook for 7 minutes.  Remove the baking parchment and beans and cook the cases for a further 4 to 5 minutes or until the edges are light golden brown and completely dry.
    7. Remove from the Egg and allow to cool.
    8. To prepare the filling, crack the eggs into a bowl and whisk.
    9. Add the remaining ingredients; cream, sugar, lemon and lime juice and zest.  Pour the filling into a jug.
    10. Put the cases back into the Egg on to the baking stone and then pour the filling into each of the cases.  We find doing it this way, there’s no spillage and you can fill almost to the brim.
    11. Bake for about about 10 to 15 minutes.  You’re looking for them to be just set with a slight wobble in the middle.
    12. Take out and allow to cool a little.  To finish, you can dust each one with a little icing sugar.

    These would be lovely with some creme fraiche, cream or a dollop of ice cream.

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