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

Ingredient Substitutions

• Instead of All-purpose flour: Type 45 wheat flour
• Instead of Unsalted butter (Bresse): Regular unsalted butter
• Instead of Powdered sugar: Granulated sugar blended in a blender
• Instead of Whole egg: Organic chicken egg
• Instead of Salt: Sea salt
• Instead of Sicilian lemon juice: Organic yellow lemon juice
• Instead of Granulated sugar: Cane sugar
• Instead of Whole eggs: Organic chicken eggs
• Instead of Egg yolks: Pasteurized egg yolks
• Instead of Unsalted butter (Bresse): Regular unsalted butter
• Instead of Sheet gelatin: Agar‑agar (½ g)
• Instead of Granulated sugar (for the meringue): Cane sugar
• Instead of Egg whites: Pasteurized egg whites
• Instead of Lemon zest: Orange zest

Equipment Needed

• Kitchen scale
• Mixing bowls
• Electric mixer or hand whisk
• Rolling pin
• 6 cm cookie cutter
• Tartlet molds (silicone or metal)
• Parchment paper
• Heavy‑bottomed saucepan
• Cooking thermometer
• Piping bag with plain tip
• Silicone spatula
• Oven
• Refrigerator

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use Bresse butter for a richer flavor and a creamier texture.
• Grate the lemon zest just before serving to preserve volatile aromas.
• For a caramelized finish without a torch, place the tartlets under the oven grill for 1‑2 minutes while constantly monitoring.

Troubleshooting

Storage

Refrigerator: Store the tartlets in an airtight container for up to 2 days.

Freezer: Not recommended: the meringue loses its texture.

Room temperature: Consume within 2 hours of removal from the oven.

Make-Ahead Tips

• Bake the tartlet shells ahead of time and keep them in the refrigerator wrapped in cling film.
• Prepare the lemon custard 24 h in advance: it stabilizes better.
• Make the Italian meringue the day before and keep it in a piping bag in the refrigerator; re‑whip quickly before assembly.