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Lemon Meringue Tarts
(11)
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Preparation
25 min
Cooking
20 min
Chilling
4 h
Servings
6
Vegetarian
See
Nutrition Facts
Categories
Ingredients
Crust
310 ml (1 ¼ cups) unbleached all-purpose flour
1 pinch salt
125 ml (½ cup) unsalted butter, softened
125 ml (½ cup) icing sugar
60 ml (¼ cup) ground almonds
1 egg, lightly beaten
Lemon Curd
4 whole eggs
1 egg yolk
180 ml (¾ cup) sugar
2 lemons, grated zest
125 ml (½ cup) lemon juice
180 ml (¾ cup) unsalted butter, softened
French Meringue
2 egg whites
1 pinch cream of tartar
60 ml (¼ cup) sugar
Preparation
Crust
In a bowl, combine the flour and salt. Set aside.
In another bowl, combine the butter, sugar and ground almonds. Add the egg and mix thoroughly. Stir in the flour and form into a ball. Shape into a disc, cover in plastic wrap and refrigerate for 1 hour.
Divide the dough into six pieces, roll each piece into a ½ cm (¼-inch) thick disc. With each disc of dough, line a 10 cm (4-inch) round and 2-cm (¾-inch) deep tart pan with a removable bottom. Refrigerate for 30 minutes.
With the rack in the middle position, preheat the oven to 200 °C (400 °F).
Bake for 15 minutes or until the crusts are golden brown. Let cool on a wire rack.
French Meringue
In a saucepan off the heat, combine all the ingredients, except for the butter. Bring to a boil over medium heat, stirring constantly with a whisk, making sure to scrape the bottom of the pan and simmer for 30 seconds. Strain and let cool.
In a blender or food processor, purée the cooled lemon curd and butter until smooth. Scrape a few times.
Pour into the cooled crust. Cover the tarts with plastic wrap directly on the curd and refrigerate for about 2 hours or until the curd has set.
French Meringue
In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
Gradually add the sugar, beating until stiff peaks form. Spread the meringue on the cooled tarts, covering the whole surface to the edge of the crust.
Caramelize the meringue using a small culinary torch.
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