Lemon Meringue Tartlets
What could possibly be better than a bite-sized flavour combination of sweet and tart squeezed into the form of tiny lemon meringue tarts?
The Provence Gourmet shares his recipe for these little treats. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes.
Image Credits: All photos were provided by and published with the permission of Provence Gourmet

Lemon Meringue Tartlets
Ingredients
For the Short Crust Pastry
- 250gr (1 cup) White Flour
- 125gr (1/2 cup) Butter
- 50gr (1/4 cup) Sugar
- 2 Egg Yolks
- 50ml (1/4 cup) Water
- Pinch of Salt
For the lemon cream
- 4 Lemons
- 120gr (1/2 cup) Sugar
- 3 Eggs
- 1 tbsp Cornstarch
For the meringue
- 2 Egg whites
- 80gr (1/3 cup) Sugar
- 1/2 tsp Baking Powder
Instructions
- 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, scramble 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 starts to thicken pour it into the individual crusts (¾ full) to the height leaving room for the meringue
To make the Meringue
- Scramble 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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