Lemon meringue tartlets: fresh and delicious!
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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