Lemon & Meringue Tartlets

There’s nothing quite like lazy weekends when we have time to take our time and do absolutely everything we want. When these come by once in a while, I personally like to take down my blogger’s hat and put on my chef’s one and do some magic in my kitchen for a couple of hours.

My latest spell gave birth to a classic and also one of my favorite treats ever to have been invented – the lemon tart. Now, it’s not because I’m fancy, but my best friend expressed his bold request to have meringue on top of the regular lemon curd covering a refined shortbread, so what actually came out of the oven were these little lemon and snow flurry goodies.

Lemon & Meringue Tartlets
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LEMON CURD
  1. * 150g caster sugar (=5,30 oz)
  2. * 4 eggs
  3. * 100g butter (=3,50 oz)
  4. * zest & juice of 2 lemons
SHORTCRUST PASTRY
  1. * 140g softened butter (= 4,9 oz)
  2. * 100g caster sugar (= 5,50 oz)
  3. * 1 egg
  4. * 200g flour (=7 oz)
  5. * 50g almond powder (=1,8 oz)
MERINGUE
  1. * 2 egg whites
  2. * 75g caster sugar (=2,6 oz)
DECO
  1. * Keep 2 slices of lemon to decorate the tops of your tartlets
  2. * 1 LINDT CREATION LEMON MILK chocolate tab
  3. * a few mint leaves
★ Lemon Curd
  1. Mix the eggs with the sugar in a pan, then add the butter previously cut into small pieces, and the zest and juice of the 2 lemons (don’t forget to keep 2 slices if you want to decorate your tartlets at the end).
  2. On a low heat, mix for about 15/20 minutes until your mixture becomes creamy.
  3. Leave it to cool (you can also choose to blend your lemon cream so your mixture is more homogeneous).
★ Shortcrust Pastry
  1. Whisk the softened butter with the sugar, until the mixture becomes creamy. Then, add the egg, and mix lightly.
  2. Add the flour and the almond powder. Form a ball, and leave it in the fridge for about an hour (the more you leave it, the easier it’ll be to work with it afterwards).
  3. Place the dough in your tartlets’ baking pans you’ll previously have covered with a little sheet of baking paper. Bake for about 15/20 minutes at 180°C, and then leave it to cool.
★ Meringue
  1. Whisk the egg whites for about 2/3 minutes at small speed. Then whisk them for 10 minutes at top speed.
  2. When your egg whites are twice bigger than they were, progressively add the sugar, and keep on whisking until ‘firm’ and shiny.
  3. Add the meringue on top of your tartlets you’ll previously have filled with some lemon curd, and place them in the oven (’grill’ mode) for a few minutes to give the top of the meringue a lovely golden colour.
☁ Last but not least...
  1. You can decorate the top of your tartlets with a square of LINDT CREATION LEMON MILK chocolate, a mini slice of lemon, and two little mint leaves. Place in the fridge for an hour. And enjoy!
On My Way http://onmywaybymarie.com/

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