Preparing the Tartlets:
First, in a bowl, beat the egg with the sugar until you get a smooth mixture.
Then, add the sunflower oil and lemon zest, beating well until everything is homogeneous.
Next, add the baking powder and sifted flour, mixing until the dough is smooth and uniform.
After that, divide the dough into small portions and place them in muffin molds, shaping them into small tartlets. Make sure the edges are not too thin to hold the filling.
Lastly, bake in a preheated oven at 356 °F (180 °C) for about 25-30 minutes, until golden and firm. The lemon aroma filling the kitchen will be irresistible.
Preparing the Lemon Cream:
First, heat the milk in a saucepan until it is almost boiling.
Then, in a separate bowl, mix the egg yolk, sugar, and cornstarch.
Next, pour the hot milk over this mixture, stirring constantly to incorporate well.
After that, return everything to the saucepan and cook over low heat, stirring continuously until the cream thickens.
Finally, remove from heat and add the lemon juice and vanilla extract, mixing well.
Assembling the Tartlets:
Once the tartlets have cooled, fill them with the lemon cream using a small spoon or a piping bag for a more elegant presentation.
To finish, sprinkle fresh lemon zest or a bit of powdered sugar over each one.
Final Tip:
Serve this dessert at a special lunch or as a delicious afternoon treat. Its citrusy and fresh flavor, combined with the creamy filling, will surely bring compliments and smiles.
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