Triple Lemon Tartlets

Triple Lemon Tartlets with Creamy Lemon Filling and Crisp Phyllo and Puff Pastry

These Triple Lemon Tartlets have crisp pastry and a creamy lemon filling with a bright citrus finish. Phyllo, puff pastry, cream cheese, and fresh lemon make these little tartlets extra tempting.

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Crisp pastry meets creamy lemon filling in these irresistible little tartlets.

Why You Will Love and Enjoy These Triple Lemon Tartlets

• If you love lemon desserts, these are a fun little change from the usual tart. They’re creamy, bright and have enough pastry crunch to keep every bite interesting.
• Two pastry options: You get both delicate phyllo and buttery puff pastry in the same batch.
• Plenty of lemon flavour: Lemon Jell-O, fresh lemon juice and lemon extract give the filling plenty of zing.
• A clever finishing touch: The extra filling becomes a creamy piped topping instead of going to waste.

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Additional Information and Tips

• Why does the recipe use both phyllo and puff pastry? The recipe makes 12 pastry cups using 6 phyllo squares and 6 butter puff pastry squares. They are used separately, not layered together, so you can compare the delicate crispness of phyllo with the richer, buttery texture of puff pastry.
• How do I stop phyllo pastry from drying out? Keep the unused phyllo sheets covered with a clean, slightly damp cloth while you work. Phyllo dries very quickly, so only uncover the sheets you’re ready to cut and use.
• What consistency should the lemon Jell-O have? After mixing the 85 g lemon Jell-O with 1/2 cup boiling water and 1/2 cup cold water, allow it to cool until it starts to thicken but is still pourable. It shouldn’t be completely set, or it won’t blend smoothly into the filling.
• Why should the cream cheese be softened? Softened cream cheese blends much more easily with the caramel treat and helps prevent lumps. If the cream cheese is cold, the filling may remain uneven even after beating.
• How full should the pastry cups be? Use approximately 1/2 cup filling per tartlet as a guide, but don’t force that amount into a smaller muffin well. Leave a little space at the top so the filling doesn’t spill over while baking. Fill the tartlet ½ to ¾ full.
• How do I know when the tartlets are baked? The pastry should be fully baked and lightly browned, while the filling should be set around the edges with only a slight wobble in the centre. Check the pastry underneath as well, since the filling can appear ready before the base has finished baking.
• Why does the tartlet filling need to cool before piping? Warm tartlets can soften the chilled topping and cause it to slide. Let the baked tartlets cool completely to room temperature before piping.
• How should the leftover filling be prepared for piping? Microwave the leftover filling in a microwave-safe bowl on high for about 5 to 6 minutes, stopping every 2 minutes to whisk until smooth. Microwave power varies, so watch the mixture rather than relying only on the total time. Chill it in the freezer until cold and thick enough to pipe, checking regularly so it doesn’t freeze solid.
• Can I make the tartlets with only one type of pastry? Yes. You can use all butter puff pastry or all phyllo pastry if you prefer.
• Can I substitute bottled lemon juice? Yes, although freshly squeezed lemon juice gives the best flavour. Fresh lemon is particularly useful here because the rind is also used to decorate the finished tartlets.
• Can I leave out the lemon extract? Yes. The lemon Jell-O and fresh lemon juice already provide plenty of lemon flavour. The extract simply gives the filling a stronger lemon note.
• Can the tartlets be frozen? Preferably not, as it’s best enjoyed fresh.
• How long can they be stored? Keep the finished tartlets covered in the refrigerator for up to 3 days. Because the filling contains cream cheese and eggs, they should remain refrigerated and shouldn’t be left at room temperature for long periods. The pastry will soften, but it’s still delicious.
• What can I substitute? You can replace the butter puff pastry with regular puff pastry if needed. Bottled lemon juice can replace fresh lemon juice, although fresh is preferable, and the lemon extract can be omitted without a problem.

These Triple Lemon Tartlets are a tempting mix of crisp pastry, creamy lemon filling and a chilled piped topping. The combination of fresh lemon, cream cheese, and caramel gives them a bright, creamy flavour, while the two pastry options add an interesting texture. They’re individual, easy to serve and just different enough to make the next dessert table more interesting.