Baking Classics: Lemon Icebox Tartlets

The Basics. Lemons. Rebecca Gordon Editor-In-Chief Butermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist TV Cooking Personalty Game Day Entertaining Modern Southern SocialsBaking Classics

The Technique

Lemon Icebox Tartlets

Lemon Icebox Tartlets offer the convenience desired when summer entertaining for a crowd is in order. Although a Classic Lemon Icebox Pie is always appropriate for outdoor barbecue gatherings, these little gems showcase flexibility as they can be served for both casual & upscale parties. The fact that they can be consumed in just a few bites makes them the perfect sweet ending & foregoes the need to slice a traditional pie into itty-bitty servings. Look to The Basics: Lemons for pointers on how to capture the juice efficiently & in the meantime, plan to serve these crowd favorites at your next southern social. 

How To Make Lemon Icebox Tartlets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Editorial Director Pastry Chef Writer Food Stylist Birmingham Alabama Digital Culinary Photo Journalist Lemon Pie Southern Entertaining Spring Summer Entertaining Southern Hostess

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLemon Icebox Tartlets 
makes 2 dozen

1/2 {8-oz} package cream cheese, softened
1/4 cup butter, softened
3/4 cup all purpose flour
1/4 cup plain yellow cornmeal
2/3 cup sugar
1 Tbsp all purpose flour
1/4 tsp kosher salt 
 1/4 cup fresh lemon juice
  3 Tbsp whole buttermilk
2 eggs
Chantilly Cream
Garnish: Lemon slices

Beat the cream cheese & the butter with a stand mixer until smooth. Scrape down the bowl sides with a rubber spatula. Blend in the flour & the cornmeal on Low speed until a dough forms. Divide the mixture into 24 pieces & roll into balls. Press the dough balls into each space of a lightly greased 24-cup miniature muffin tin. Press the mixture evenly on the bottom & up the sides. Chill 30 minutes.

Preheat the oven to 350 degrees. Whisk together the sugar, the flour & the salt. Whisk in the lemon juice & the buttermilk until smooth. Blend in the eggs. Pour the mixture through a wire mesh sieve; discard the solids. Divide the mixture between the dough in the muffin cups. Bake 22 to 24 minutes or until the crust is golden & the filling is set. They will appear domed. When removed from the oven, the filling will settle level in the pan. Let stand 5 minutes. Gently loosen the pies with a pairing knife. Cool completely in the pans. Just before serving, top with Chantilly Cream & garnish, if desired.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

The Basics. Lemons. Rebecca Gordon Editor-In-Chief Butermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist TV Cooking Personalty Game Day Entertaining Modern Southern SocialsHow To Make Lemon Icebox Tartlets

A cream cheese dough is a classic crust option for miniature pies. Just a few ingredients & the simple preparation make it a favorite recipe for Southern cooks to call on time & time again. Follow a few of my essential tips to make a homemade batch of Lemon Icebox Tartlets perfect for summer entertaining socials & beyond.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Baking Classics. Derby Tartlets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Pastry Chef Writer Food Stylist Game Day Tailgating Modern Southern Socials & Entertaining PartiesNo. 1

The Procedure

Beat the cream cheese & the butter with a stand mixer until smooth. Scrape down the bowl sides with a rubber spatula. Blend in the flour & the cornmeal on Low speed until a dough forms. Divide the mixture into 24 pieces & roll into balls. 

How To Make Lemon Icebox Tartlets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Editorial Director Pastry Chef Writer Food Stylist Birmingham Alabama Digital Culinary Photo Journalist Lemon Pie Southern Entertaining Spring Summer Entertaining Southern Hostess1a

Press the dough balls into each space of a lightly greased 24-cup miniature muffin tin. Press the mixture evenly on the bottom & up the sides. Chill 30 minutes.

How To Make Lemon Icebox Tartlets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Editorial Director Pastry Chef Writer Food Stylist Birmingham Alabama Digital Culinary Photo Journalist Lemon Pie Southern Entertaining Spring Summer Entertaining Southern Hostess1b

 Preheat the oven to 350 degrees. Whisk together the sugar, the flour & the salt. Whisk in the lemon juice & the buttermilk until smooth. Blend in the eggs. Pour the mixture through a wire mesh sieve; discard the solids. Divide the mixture between the dough in the muffin cups. 

How To Make Lemon Icebox Tartlets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Editorial Director Pastry Chef Writer Food Stylist Birmingham Alabama Digital Culinary Photo Journalist Lemon Pie Southern Entertaining Spring Summer Entertaining Southern HostessNo. 2

The Baking

Bake 22 to 24 minutes or until the crust is golden & the filling is set. They will appear domed. When removed from the oven, the filling will settle level in the pan. 

How To Make Lemon Icebox Tartlets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Editorial Director Pastry Chef Writer Food Stylist Birmingham Alabama Digital Culinary Photo Journalist Lemon Pie Southern Entertaining Spring Summer Entertaining Southern HostessNo. 3

The Lemon Icebox Tartlets

 Once baked, let stand 5 minutes. Gently loosen the pies with a pairing knife. Cool completely in the pans. The pies can be prepared up to two days ahead of time. Top them with Chantilly Cream just before serving & garnish with lemon slices.

The Tune
“I’ve Got A Crush On You” Ella Fitzgerald

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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