• Bosch corporate

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Lemon Custard Tartlets


(Shortcrust pastry)

  • 125 grams plain flour
  • 55 grams unsalted butter, cut into cubes
  • 1 small egg
  • 1 tablespoon castor sugar
  • A pinch of salt
  • 2 tablespoons cold water


  • 4 egg whites, reserve the yolks for the lemon custard
  • 2 tablespoons of castor sugar

(Lemon custard)

  • 1 lemon
  • 10 grams of unsalted butter
  • 1 cup of thickened cream
  • 2 tablespoons of castor sugar
  • 4 egg yolks
  • ½ teaspoon vanilla essence


To form the tart base, add in the pastry ingredients into the MUM 5 mixer bowl and attach the dough hook and operate at speed 4. Add in just enough cold water, to bind the dough together if it is too dry.
Remove the dough from the MUM 5 mixer bowl and roll it out evenly using a rolling pin. You can use tartlet tin baking cases to cut out the dough base. Pre-bake the short crust pastry in the oven at 175°C for 20 minutes until the dough turns brown. Remove and set aside to cool.
To prepare the meringue, combine the meringue ingredients into a clean MUM 5 mixer bowl. Attach the whisking tool and whisk at speed 7 until stiff.
For the lemon custard, cut the lemon into half and place the halves on top of the MUM 5 citrus presser attachment. Set the speed to 2 to yield freshly squeezed lemon juice. Transfer the juice into a bowl and set aside.
In a heated pot, place in the unsalted butter and thickened cream. Stir evenly with a wooden spoon. Next, add in the castor sugar and continue to stir until the sugar is dissolved.
Remove from the heat and add in the 4 egg yolks one at a time. Stir continuously until it forms a nice custard-like texture. Lastly, pour in the freshly squeezed lemon juice and half a teaspoon of vanilla essence for flavoring. To assemble, spoon the lemon custard into the pre baked pastry cases and spread evenly. Top with the meringue mixture and sprinkle some brown sugar on top.
Bake in the oven at 175°C for 20 minutes or until the meringue is lightly browned. Serve warm or chilled.
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