Lemon Meringue Tartlets

• 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