Petit lemon meringue tartlets

Petit lemon meringue tartlets

Tartelettes au citron meringuées

By
From
Luke Nguyen's France
Makes
12
Photographer
Alan Benson

This recipe belongs to patissier and cook, Gerhard Jenne. These small tarts are the perfect size for big families, especially when there are lots of kids running around.

Ingredients

Quantity Ingredient
softened butter, for greasing
1 quantity Sweet pastry
2 egg whites
a few drops lemon juice
115g caster sugar
1 quantity Lemon curd

Method

  1. Grease a 12-hole 5 cm mini-muffin tin with a little butter. Roll out the pastry on a lightly floured surface to 3 mm thick. Cut out circles with a 6.5 cm fluted pastry cutter. Use them to line the muffin tins, carefully pressing the pastry right down into the base. Chill for 30 minutes.
  2. Meanwhile, preheat the oven to 180˚C.
  3. Line each tartlet case with foil and fill with dried beans or rice. Blind bake for 15 minutes, then remove from the oven and lift off the foil and beans or rice. Bake for a further 5 minutes, or until golden. Remove from the oven and leave to cool, but leave the oven on for browning the top of the meringues.
  4. To make the meringue, put the egg whites in a large, clean mixing bowl. Add the lemon juice and a pinch of sea salt and start beating with an electric mixer. Once bubbles begin to form, start adding the sugar a tablespoonful at a time, and keep beating until you have a stiff but silky-looking meringue.
  5. Pipe or spoon a heaped teaspoon of lemon curd into each tartlet. Using a piping bag fitted with a 5 mm plain nozzle, pipe circles of meringue into small peaks on each tartlet.
  6. Place the tartlets in the oven with both the fan and grill switched on and leave for a few minutes, until the meringue tops are nicely browned — or use a kitchen blowtorch to caramelise the meringue evenly all over and give a defined two-tone effect.
  7. The tartlets are best enjoyed the same day.
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