Lemon Meringue Tartlets
The delicate shortbread crust plays well with the rich, zesty lemon cream and the sweet, airy meringue to top. The three simple elements marry each other well and promise a satisfying french twist to the American standard!
The delicate shortbread crust plays well with the rich, zesty lemon cream and the sweet, airy meringue to top.
- Shortbread pastry
- 150 g of flour
- a pinch of baking powder
- 75 g of sugar
- 1 orange
- 75 g of softened butter
- 1 egg yolk
- 1 tablespoon of water
- Lemon cream
- 4 medium-sized lemons
- 60 g of water
- 150 g of sugar
- 3 eggs
- 1 soup spoon of Maïzena (corn starch)
- Italian meringue
- 60 g of water
- 150 g of sugar
- 105 g of egg whites
- 38 g of sugar
Level of difficulty Average
Preparation time 40mins
Cooking time 20mins
Cost Average budget
Pour the flour, the baking powder, the sugar, the zest of half an orange, and the butter on the counter top. Work the ingredients together using your palms; mix until obtaining a homogeneous but crumbly texture. On the counter top, plant a hole in the center of the dough; add the egg and the water.
Mix rapidly, without working the dough too much, then smooth out the dough using your fingertips.
Envelope the dough in a sheet of plastic wrap, and place it in the fridge to set for one hour. During this time, prepare the lemon cream and the meringue.
Wash the lemons. Zest two, wash all four.
In a pot, heat on low the zest, the lemon juice, the sugar, and the Maïzena.
Add the beaten eggs while continuing to stir.
Put it back on high heat, continuing to stir with a spatula until the mix is thick.
Let it cool off to room temperature.
In a pot, add the water and the 150 g of sugar. Warm on low heat until 118°C.
During this time, whip the egg whites to “mountain peaks” while adding the 38 g of sugar. When the thermometer reads 114°C, turn the mixer on full speed and gently add the boiling sugar to the whipped egg whites.
Let the mixer spin at a medium speed until the mixture cools (about 10 minutes). Keep at room temperature.
After one hour of setting, heat the oven to 180°C, flour the counter tops, and flatten the dough to a 2mm thickness. Push the moulds into the dough and poke the dough with forktines so that it doesn’t inflate in the oven.
Let the dough cook for 15-20 minutes while surveying.
Once cooked, let the shells cool off to room temperature.
Dressing the tartlets
Fill the tartlet shells with the lemon cream.
Using a pastry bag, pose the italien meringue on top of the lemon cream.
Using a little flame torch, burn lightly the meringue to a golden brown.
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Chef Tips and Tricks
If you love baking then you probably find yourself using a piping bag quite often. In this video we show you the easiest way to fill a piping bag, without all the mess!