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.
The moment I took a bite of this recipe, I knew I had to get seconds
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