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
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250 g
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x 1
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x 4
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75 g
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x 3
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x 3
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50 g
Preparation
1
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.
2
Cover with cling film and refrigerate for at least 30 minutes.
3
Preheat the oven to 180 °C. 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 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.
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.
