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Lemon Meringue Tartlets
Discover the iconic recipe from Grains de Bordeaux pastry: lemon meringue tartlets with homemade sweet pastry, a silky lemon custard and a light, glossy Italian meringue. This detailed version guides you step by step, from lining the shells to the caramelized finish, to make 10 tartlets worthy of a pastry shop.
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Cost Breakdown
Critical Success Points
- • The dough must stay very cold before lining.
- • The lemon custard must not exceed 84 °C during cooking.
- • Butter must be incorporated below 50 °C to avoid separation.
- • The sugar syrup must reach 120 °C before being poured onto the whites.
- • Final meringue bake: do not exceed 3 min at 200 °C.
Safety Warnings
- • Handle the very hot sugar syrup (120 °C) with care to avoid burns.
- • Use the thermometer to avoid overcooking the lemon custard.
- • Be careful of hot oil splatters when cooking the custard.
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