Lemon Dome Tartlets



  • 1 medium egg
  • 50 g sugar
  • 2 tsp corn flour
  • 1/4 cup lemon juice
  • 40 g butter, cubed
  • 24 round shortbread biscuits (approx. 3.5cm - 4cm)


  1. In a MicroCook Pitcher, whisk the egg, sugar and corn flour using the KP Beater. Add the lemon juice and whisk again.

  2. Cover and cook in microwave on high/900 watts for 45 seconds. Whisk and microwave again for another 45 seconds. Whisk again, stand for 1 minute. Add the butter into the warm mixture and whisk until completely melted.

  3. Place the Mini Dome in a Freezer Mates Large Low 2.25L. Evenly divide the lemon mixture between the cavities and flatten the tops. Freeze for at least 4 hours.

  4. Unmold each mini dome on top of a shortbread and allow to thaw at room temperature for approx. 45 minutes before serving. 


    For homemade biscuits:

    In the Extra Chef™, combine 150g plain flour, 75g sugar, 100g butter (chilled and cubed), 1 pinch of salt and 1 egg yolk. Blend to coarse crumbs.  Remove the blades and quickly knead the mixture, forming a ball in your hands. Roll out on a lightly floured surface to about 5mm thick. Use a 4cm circular cutter to cut the dough into circles and place the cookies on to a TupperChef™ Baking sheet on an oven tray. Bake for approx. 10 minutes at 180C. Cool.