Portuguese Lemon Tartlets (Queijadas de Leite)
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- 4 Tbsp
- butter, melted
- 2 c
- granulated sugar
- 3 large
- 1 Tbsp
- fresh lemon zest
- 1 Tbsp
- lemon juice
- 1 c
- + 1 tablespoon all-purpose flour
- 3 c
- butter and flour (for greasing cupcake pan)
- confectioner's sugar (optional, for dusting cupcake tops)
1Preheat oven to 350°F. Generously grease and flour 24 cups in 1 or 2 regular-sized cupcake pans; set aside.
2Heat milk to almost boiling, but remove from heat before scalding.
3In an electric mixer, cream the melted butter, sugar, eggs, lemon zest and lemon juice. Slowly add the flour and heated milk, and mix on medium speed for 2 to 3 minutes.
4Divide the batter equally among the 24 cupcake cups, filling about 1/2 to 3/4 full.
5Place cupcake tins in preheated oven, and bake for 45 minutes. Let cool in pan before removing cupcakes from the pan. The center will be a little sunken and wiggly, that's OK.
6They're usually served unfrosted, but you can lightly dust the tops with a little sifted powdered sugar or shredded coconut, if you like.
Another option is to spoon fresh sliced berries on top, just before serving.