I previously posted the dough recipe for these tartlets, and below is the recipe for the lemon custard filling. I would say this is one of the more popular fillings, and it’s so yummy!
Yields: 4 dozen tartlets
1 cup water
2 1/4 cups granulated sugar
zest from 1 lemon
4 tablespoons corn starch
1 pint half-and-half
1 pint heavy cream
10 egg yolks, beaten
1/2 teaspoon salt
Note: For the crust, use the queijada dough recipe, found in the archives
1) Preheat oven to 375°. In a medium-sized pot, add water, sugar and lemon zest and bring to a boil. Remove from heat and allow to cool down.
2) In a large bowl, dissolve corn starch in the half-and-half and heavy cream. Whisk in beaten egg yolks and salt. Pour into the pot, and return it to low heat. Stir constantly for approximately 5 minutes or until custard has thickened.
3) Add filling to the tart molds, lined with the queijada dough (recipe found in archives). Bake for 5 minutes, and then lower temperature to 350°. Bake for 45 minutes or until crust is golden brown.