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.Print
- * 150g caster sugar (=5,30 oz)
- * 4 eggs
- * 100g butter (=3,50 oz)
- * zest & juice of 2 lemons
- * 140g softened butter (= 4,9 oz)
- * 100g caster sugar (= 5,50 oz)
- * 1 egg
- * 200g flour (=7 oz)
- * 50g almond powder (=1,8 oz)
- * 2 egg whites
- * 75g caster sugar (=2,6 oz)
- * Keep 2 slices of lemon to decorate the tops of your tartlets
- * 1 LINDT CREATION LEMON MILK chocolate tab
- * a few mint leaves
★ Lemon Curd
- 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).
- On a low heat, mix for about 15/20 minutes until your mixture becomes creamy.
- Leave it to cool (you can also choose to blend your lemon cream so your mixture is more homogeneous).
★ Shortcrust Pastry
- Whisk the softened butter with the sugar, until the mixture becomes creamy. Then, add the egg, and mix lightly.
- 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).
- 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.
- Whisk the egg whites for about 2/3 minutes at small speed. Then whisk them for 10 minutes at top speed.
- When your egg whites are twice bigger than they were, progressively add the sugar, and keep on whisking until ‘firm’ and shiny.
- 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…
- 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!