Lemon Meringue Tartlets Dessert from Provence
Dessert · Pies & Tarts · Provencal Recipes · TasteWhat could be better than a bite-sized flavour combination of sweet and tart squeezed into tiny lemon meringue tarts? Below, Gilles Conchy, the Provence Gourmet, shares his recipe for these little treats. If you are interested in cooking classes and learning traditional Provencal meals, contact Gilles to learn about his classes.
Image Credits: All photos were provided by and published with the permission of Provence Gourmet
Lemon Meringue Tartlets
An irresistible bite-sized flavour combination of sweet and tart.
Equipment
Ingredients
For the Short Crust Pastry
- 1 cup white flour
- 1/2 cup butter
- 1/4 cup Sugar
- 2 large egg yolks
- 1/4 cup Water
- Pinch of Salt
For the lemon cream
- 4 lemons
- 1/2 cup sugar
- 3 large eggs
- 1 tbsp cornstarch
For the meringue
- 2 egg whites
- 1/3 cup sugar
- 1/2 tsp baking powder
Instructions
To Make the Short Crust Pastry:
- Mix the egg yolks with the sugar and finish off adding the water
- Hand mix the flour with the diced butter (at ambient temperature) so that all the butter is absorbed (do that quickly to avoid your mixture softening too much).
- Pour your liquid right into your pastry, incorporate quickly and shape into a ball
- Knead it a couple of times and spread it evenly. If the pastry still sticks to your rolling pin, sprinkle a little flour.
- Carve pastry circles the size of your tartlets moulds ( should make 8 to 10 tartlets)
- Bake at 180c° (350F°) for 20 minutes
To Make the Lemon Cream:
- Rinse the lemons and zest 2 of them
- In a small sauce pan add the zest and the juice of the 4 lemons (remove any seeds)
- Add the sugar and the cornstarch, mix well and begin to heat on a low flame
- In a separate bowl, beat the 3 eggs.
- Then introduce the eggs to the lemon mixture, turn your stove up and do not stop mixing with your whisk.
- When the mixture thickens, pour it into the individual pans or a muffin tin. Fill to ¾ full, leaving room for the meringue topping.
To Make the Meringue:
- In a mixing bowl, beat the egg whites with a pinch of salt
- When they start to thicken add the sugar and the baking powder
- When the mixture is thick spread it evenly with the back of a spoon on top of each tartlets
- Put your tartlets in the fridge and enjoy
Tried this recipe?Let us know how it was!
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Check out this recipeFrom Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
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