Lemon Meringue Tartlets

Ingredients

• 250 g All-purpose flour (Sift before use)
• 125 g Unsalted butter (Bresse) (Cold, cut into cubes)
• 70 g Powdered sugar (For the sweet pastry)
• 1 Whole egg (At room temperature)
• 1 pinch Salt (For the dough)
• 150 ml Sicilian lemon juice (Fresh, not pasteurized)
• 150 g Granulated sugar (For the lemon custard)
• 3 Whole eggs (At room temperature)
• 2 Egg yolks (Separated from whites)
• 30 g Unsalted butter (Bresse) (Cold, in large pieces, to be incorporated below 50 °C)
• 5 g Sheet gelatin (Softened in cold water then drained)
• 120 g Granulated sugar (for the meringue) (For the syrup)
• 50 ml Water (For the syrup)
• 3 Egg whites (At room temperature, separated from yolks)
• 1 tsp Lemon zest (Finely grated, for decoration)

Instructions

1. Prepare the sweet pastry

   In a bowl, mix the flour, powdered sugar and salt. Add the cold butter cubes and rub in with fingertips until a sandy texture forms. Incorporate the egg and form a ball. Flatten slightly, wrap in cling film and refrigerate 30 min.

   Time: PT30M

2. Line the molds

   On a lightly floured surface, roll the dough to 3 mm thickness. Cut circles of 6 cm with a cutter. Place each circle into a tartlet mold, gently press the edges and prick the base with a fork.

   Time: PT15M

3. Blind bake the shells

   Preheat the oven to 160 °C. Place parchment paper in each shell and add baking beads (or dried beans). Bake 10 min, remove the beads and paper, then bake an additional 10‑15 min until a uniform nutty colour.

   Time: PT20M

   Temperature: 160°C

4. Prepare the lemon custard

   In a saucepan, combine lemon juice, sugar and whole eggs + yolks. Heat over medium heat, stirring until boiling, then let boil for 1 min. Remove from heat.

   Time: PT10M

   Temperature: 100°C

5. Incorporate butter and gelatin

   Let the custard cool below 70 °C, then add the previously softened and drained gelatin. Incorporate the cold butter in pieces gradually with a spatula until a smooth, glossy texture is achieved. Cool completely in the refrigerator (minimum 1 h).

   Time: PT15M

6. Make the Italian meringue

   In a small saucepan, bring sugar and water to 118‑121 °C (light syrup). Meanwhile, whisk the egg whites with a pinch of salt until soft peaks form. Pour the hot syrup in a thin stream over the whites while continuing to whisk at high speed until a shiny, firm, glossy meringue forms.

   Time: PT20M

   Temperature: 118-121°C

7. Assemble the tartlets

   Remove the lemon custard from the refrigerator, smooth it and spread into each tartlet shell (about 2 cm high). Using a piping bag, pipe the meringue in a rosette or dome shape, slightly overflowing the edges.

   Time: PT10M

8. Final bake of the meringue

   Bake the tartlets at 200 °C for 3 min, or until the surface is lightly golden and dry to the touch.

   Time: PT3M

   Temperature: 200°C

9. Cool and decorate

   Let the tartlets cool to room temperature, then place in the refrigerator for 30 min before serving. Decorate with a little grated lemon zest or some fresh fruit if desired.

   Time: PT30M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

0.5 g