Lemon tartlets

Name: Lemon tartlets
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 225 g Gewürzspekulatius; 90 g soft butter; 3 Lemons, of which 1 untreated; 2 Eggs (size M); 1 Egg yolk (size M); 300 g sweetened condensed milk (9 % fat); 1 large freezer bag

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

225 g Gewürzspekulatius
90 g soft butter
3 Lemons, of which 1 untreated
2 Eggs (size M)
1 Egg yolk (size M)
300 g sweetened condensed milk (9 % fat)
1 large freezer bag

Directions

1
Put the speculoos into a freezer bag and crumble finely with the cake roll. Knead with butter. Spread the biscuit-butter crumbs evenly on 6 tartlet cups (10 cm Ø) with lift-off base and press them down to a smooth base and edge. Chill for about 30 minutes.
2
Wash a lemon, grate dry and finely grate the peel and cut off 6 very thin, beautiful slices from the middle. Halve the remaining 2 lemons and squeeze them
3
Beat the eggs, egg yolks, condensed milk, lemon peel and lemon juice with the whisk of the hand mixer. Pour into the moulds, place a slice of lemon on each and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Leave to cool and chill for at least 2 hours.
4
waiting time approx. 2 hours