Lemon meringue tartlets: fresh and delicious!

Name: Lemon meringue tartlets: fresh and delicious!
Uploaded: 2021-06-09T11:51:28Z
Duration: PT219.960S
Channel: Food Inspiration

published on 9 June, 2021 at 13:51

INGREDIENTS

For the pastry:

250g (1 ½ cup + 1 tbsp) plain flour

100 g (1 cup) powdered sugar

150 g (2/3 cup) cold butter

pinch of salt

1 egg

For the lemon curd:

3 eggs

12 g (2 tbsp) lemon zest

120 ml (1/2 cup) lemon juice

120 g (1/2 cup + 2tbsp) sugar

100 g (1/2 cup) butter

For the meringue:

200g (1 cup) sugar

70ml (1/4 cup) water

3 egg whites

METHOD

In a bowl mix flour, icing sugar and a pinch of salt.
Add cold butter and use a hand mixer with dough hooks to crumble the dough. Mix in egg then continues kneading the dough with your hands.
Form a ball from the dough, flatten it a bit, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat the oven to 170C/340F.
Divide pastry among 6 tart pans and press evenly on bottoms and upsides.
Poke pastry with a fork to prevent it from bubbling.
Transfer to the oven, bake for 15 minutes and let cool.
Prepare the curd: place eggs, sugar, lemon zest, lemon juice into a saucepan and whisk to combine. Place the saucepan on medium heat and whisk lemon curd continuously until the mixture becomes thick. This will take 10 – 15 minutes.
Remove from heat and add butter cubes. Whisk until completely smooth. Allow the curd to cool to room temperature then fill each shortcrust case and chill for 15 minutes.
Meanwhile, prepare the meringue: beat the egg whites until they form stiff peaks. Add sugar and water to a saucepan and stir together over medium heat until it reaches 120C/240F.
As soon as the syrup reaches the correct temperature, pour it onto the egg whites in a thin stream as you whisk. Continue to whisk the meringue for 10 minutes. It should be shiny and stiff.
Pipe meringue onto your tarts then uses a blowtorch to caramelize the meringue.
Serve and enjoy!

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