How to

decorate a lemon tartlet


Make a short crust tartlet with GOLD CUP®: Mix all the ingredients together with the GOLD CUP BACK until you have a homogenous dough. Store the dough overnight in the fridge. Roll the dough to 2.5 mm and shape your form. Bake for 14 min at 170°C.


Fill the tartlet with the lemon cream: Boil the lemon puree with the zest and 120 g sugar. Meanwhile mix the sugar, cornfl our and egg yolks. Add some warm lemon puree to the mixture. Put this mixture back into the lemon puree and cook it like a custard cream. Allow to cool in the fridge. Add the whipped cream with the cold lemon cream. Pour it into the baked tartle.  


Put the tartlet in the freezer for 1 hour.


Make meringue: Boil the sugar and water to 121°C. Add the sugar to the whipped egg whites. Whip until cool.


Pipe the meringue on the lemon tartlet with a Wilton douille.  For other decorations, as used in the Tastylicious movie: French indented douille n° 10, St-Honoré douille n° 15 , Plain douille n° 11.


Brown the meringue by moving the torch, until you see the meringue starting to brown.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Short crust tartlet:
340 g sugar
100 g almond powder
8 g salt
4 eggs
840 g flour
Lemon cream:
200 g lemon puree
Zest of half a lemon
120 g sugar
20 g cornflour
2 egg yolks
50 g sugar
250 g whipped cream
400 g sugar
150 g water
200 g egg white

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