Lemon Meringue Tartletes

Lemon Meringue Tartletes

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A French dessert classic you need to try at least once :) Crunchy, melting in a mouth shortbread crust, refreshing lemon curd and sweet aerial meringue. It's amazingly delicious. Someone may find it too sweet, but this is an essential feature of this dessert.

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Ingredients for 6 tartletes 9 cm diameter:


Lemon Curd

Swiss Meringue


Make sable dough for a crust. Grind flour, baking powder and butter in a blender.

Add powdered sugar, almond flour and egg yolks. Quickly knead the dough. Try not to knead for a long time to avoid the crust being too hard after baking.

Form a disc, wrap it in plastic film and put it in the fridge for at least a couple of hours, or better overnight.

After that roll out the dough into a 3 mm thick layer. It's very important to get maximally uniform
thickness of layer. Cut out the bottoms of future tartlettes with a baking ring (i use perforated).

Take the rest of the dough, form a disk again, put it in the fridge for at least 20 minutes. Than roll out a layer of the same thickness and cut into strips slightly wider than the height of the rings.

Put baking rings on a baking sheet lined with parchment paper or silicone mat. Put dough circles on the bottom. Lay the strips along the sides, gently press them to a ring and to the base.

Perforated rings and a perforated mat allow you not to use the technique of blind baking (with pie weights, rice, or dry beans).

Bake tartletes in preheated oven (170C) until golden, about 18-20 minutes. Cool directly on the baking sheet, than  take off the rings.

Cook lemon curd. Soak gelatine in water.

In a saucepan combine eggs, sugar and strained lemon juice. Put on a medium heat and cook stirring constantly with a whisk until curd thickens. It's very important not to overheat a curd to avoid curdling of eggs. Remove saucepan from the stove, add cubed butter and mix. Add soaked gelatine and mix again.

Pour curd into cooled tartlets.

Put in the fridge to stabilize.

Prepare swiss meringue. Combine egg whites and sugar in a bowl, put on a water bath and cook, stirring constantly, until the temperature of the mixture reaches 60 degrees.

Remove from the bath and start beating with a mixer, gradually increasing speed. Whisk meringue to a medium peaks.

Transfer the meringue to a piping bag with a star shaped tip and pipe on a tartletes.

Slightly burn the meringue with a blow torch.


Bon Appetit!

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