Lemon tartelettes with meringue

My weakness for lemon tarts is well known. This combination of sour and sweet of the lemon custard simply drives me crazy. If I add another great weakness that I have for meringues it is very hard for me to resist in front of such a tart.

Although this tartelettes requires 3 steps to do them, eating them is like in an instant. It takes a bit of time and work to prepare them but every bite is well deserved.


Lemon custard:
  • 300g lemon juice
  • 4 eggs + 4 yolks (I use the remaining 4 egg whites for meringue) 
  • 2 tablespoons lemon zest
  • 200g sugar
  • 450g butter (diced), at room temperature
For meringue, I use the remaining 4 egg whites for the recipe from here.
For tartelette crusts, I used the Shortcrust pastry recipe.

Both the meringues and the tartelettes crust can be done in advance.

Directions for the lemon custard:
  1. In a pan, add the lemon juice, eggs, egg yolks, sugar and the lemon zest.
  2. Mix these ingredients and put the pan on low heat while stirring continuously.
  3. When the custard thickens remove the pan from the heat and let it stand for 10 minutes covered with a lid.
  4. Add the butter and incorporate it in the custard by mixing. You can use simply a spoon, a whisk or a stick blender.
  5. Cover back the pan with a lid and let it cool.

  1. Fill the tartelettes with lemon custard.
  2. Decorate them with meringue.

Recipe was inspired from here.


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