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!