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!
Make the shortcrust pastry. Add 250 g of flour and a pinch of salt to a bowl. Add 125 g 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.
Cover with cling film and refrigerate for at least 30 minutes.
Preheat the oven to 180 °C. Roll out the dough with a rolling pin on a floured work surface.
Line 8 tartlet tins with the dough and bake them blind with a few baking beans on top for about 20 minutes.
Prepare the lemon mixture: squeeze the juice from the lemons.
Whisk 3 eggs and 75 g 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.
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.
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.
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.