Baking 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.
Lemon 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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How 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.
The 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.
No. 1
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.
No. 2
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.
No. 3
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.
No. 4
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. 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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Be sweet.
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