A sharp lemon filling, an indulgent meringue, and shatteringly crisp crust combine to make a balanced update to this French classic. These lemon meringue tarts are impressive but it doesn’t necessarily mean hard to do!
Ingredients For
-
-
8.80 oz
-
-
x 1
-
-
-
x 4
-
-
2.60 oz
-
x 3
-
-
x 3
-
1.80 oz
Preparation
1
Make the shortcrust pastry. Add 8,8 oz flour and a pinch of salt to a bowl. Add 4,4 oz of cold butter, cut into pieces. Incorporate the butter into the flour with your fingertips until you obtain a sandy crumble. Add 1 egg and mix until you get a smooth ball.
2
Cover with cling film and refrigerate for at least 30 minutes.
3
Preheat the oven to 350 °F. Roll out the dough with a rolling pin on a floured work surface.
4
Line 8 tartlet tins with the dough and bake them blind with a few baking beans on top for about 20 minutes.
5
Prepare the lemon mixture: squeeze the juice from the lemons.
6
Whisk 3 eggs and 2,6 oz of sugar in a bowl. Place the bowl in a bain-marie over a pan of boiling water. Add the butter and let it melt. Add the lemon juice, stirring constantly, until the mixture thickens.
7
Turn the tartlets out onto a wire rack. Once they have cooled, place 2 tablespoons of the lemon mixture in the bottom of the tarts. Leave to set at room temperature.
8
Prepare the meringue: whip 3 egg whites with half the sugar until they form peaks, using an electric whisk. When the whites are firm, add the remaining sugar to stiffen them.
9
Place the meringue on the tartlets using a spoon or a pastry bag. When you are ready to serve your tarts, brown them lightly with the blow torch.
Our latest recipes
