Delicious little lemon meringue tarts, the tangy taste of lemon curd on a sweet paste base with the sweetness of Italian meringue.
If you're here it's because you like lemon? If you answer yes then this recipe is for you!
On the other hand if like me you are not super fan of lemon in desserts, but you like cakes so much that you are rather ok to test lots of desserts!
So this recipe is also made for you!
Lemon meringue tarts are a sweet paste base, a lemon curd and a sweet Italian meringue recipe.
And this set gives an explosion of flavor in a whole mini dessert!
How to make my lemon meringue tarts
The sweet dough
For this recipe I make a fairly simple sweet paste, place all the ingredients except the egg in the vat of your stand mixer. (or in a container if you prefer to make the dough by hand).
And mix with the flat mixer, finish by adding the egg to bind the dough, continue to mix until the dough forms a homogeneous ball.
Cover with clingfilm and place in the fridge for 1 hour.
Then, when the dough is cold, roll down to a thickness of 3 mm and darken tart circles.
And place your tarts in the freezer to freeze the dough for 1-2 hours and bake for about 10-15 min. (depending on the diameter)
You can reduce the amount of lemon juice if you are concerned that the taste is too tangy.
First, in a container, whisk together the sugar and eggs until fluffy.
Then add the lemon juice and mix again.
Then pour this mixture into a saucepan over a medium heat.
And whisk non-stop until the cream thickens.
Finally, remove from the heat, stir in the diced butter and mix so that they are well incorporated into the cream.
Place your lemon curd in the fridge to cool.
The Italian meringue
Start by placing the egg whites in the bowl of your stand mixer.
Then make the syrup, in a saucepan over medium heat, place the sugar and water and control the temperature using a cooking thermometer that should reach 230°F/110°C.
Starting at 230°F/110°C, start the stand mixer with the whisk at high speed.
When the syrup reaches 244°F/118°C, gently pour it into the tank containing the snow-mounted whites.
Continue beating the meringue until cool, it will whiten and become shiny and firm.
Assembling lemon meringuated tarts
Start by garnishing the inside of the tart with lemon curd and smooth the surface with a spatula.
Then decorate your tarts with Italian meringue using a icing bag and à icing tip.
Finish with a blow torch on the meringue and your lemon meringue tarts are ready!
Lemon meringue tarts
- 250 g Flour
- 50 g almond meal
- 80 g icing sugar
- 150 b butter - cold
- 1 egg
- 1 pinch salt
- 75 g sugar - powder
- 2 lemon
- 60 g butter
- 2 egg
- 70 g egg white
- 100 g sugar - powder
- 34 g water
- Place the flour, almond powder, powdered sugar, butter and salt in the bowl of your food processor and mix with the flat beater.
- Add the egg and continue mixing until a homogeneous paste is obtained.
- Couvrir la pâte de film alimentaire et placer au frais pour au moins 1 heure.
- Spread the dough between 2 sheets of baking paper 3 mm thick.
- Make tart circles with the sweet dough and place them in the freezer for 1-2 hours.
- Preheat the oven to 347°F/175°C rotating heat and bake the tarts for about 10-15 minutes.
- Place the egg whites in a container or in the vat of your mixer with the whisk.
- Make a syrup with the water and sugar, place them in a saucepan over medium heat and control the temperature which must first reach 230°F/110°C.
- As soon as the syrup has reached 230°F/110°C, whisk the egg whites at high speed.
- At 244°F/118 ° C, pour the syrup over the whites while allowing the mixer to rotate.
- Continue mixing until the meringue has cooled and is firm.
Assembly of lemon meringue tarts
- Garnish the inside of the tarts with lemon curd and smooth the surface with a spatula.
- Fill a piping bag with Italian meringue and decorate with the top of your tarts.
- Then lightly blowtorch the meringue.