Lemon meringue tartlets
When you think of French tartelettes, you probably think of this fresh little cake: lemon meringue tartelettes.
Servings: 10 pcs
Ingredients
- 10 tartlet cases
- Lemon curd 1 recipe
- 100 grams egg white
- 37 grams icing sugar
- 160 grams granulated sugar
- 45 grams water
Equipment
- 8cm baking rings (3.15 inch)
Instructions
- Start by making the lemon curd according to the recipe. Leave the curd to cool.
- Then make the tartlets according to the recipe. Allow the bottoms to cool completely before filling. While they are cooling, you can prepare the meringue in advance.
- In a fat-free bowl, beat the egg whites until stiff and add the icing sugar. Leave this to stand for a while, we will add the sugar syrup later.
- Put the water and granulated sugar in a saucepan and bring to the boil at 121˚C/250˚F. There is no need to stir. Use a candy thermometer to check the temperature.
- When the syrup has reached the right temperature, turn on the mixer with the whisk already on (a stand mixer is easiest so you have your hands free!), making sure that the splash lid is no longer on the mixer/bowl. Remove the pan from the heat and, with the whisk on, slowly pour the syrup into the meringue. Continue to whisk on the highest setting until the meringue is cold and starts to form peaks; the bowl itself will usually still feel lukewarm at this point.
- Fill the tart bases with the lemon curd. Fill an icing bag with a large, smooth nozzle with the Italian meringue. Using the piping bag, pipe a generous amount of meringue onto each tartlet, about 1 cm (0.5 inch) from the edge. Of course, you can use a different nozzle and opt for small tufts of meringue instead.
- Use a kitchen torch to give the meringue some golden brown highlights. If you don't have a torch, you can also place the cakes under a hot grill for a short time while you are working on them.
Tips
I have a digital sugar thermometer that I attach to the edge of the pan with a small clip, and it also gives a signal when the temperature is just 2 degrees off. Very handy!I used 8cm (3.15 inch) diameter tartlet moulds, but you could use slightly larger or smaller moulds. It makes no difference to the result.
How to store
This recipe is perfect for people who like to prepare ahead. Both the lemon curd and the tartlet bases can be prepared in advance. The bases will keep for at least two weeks in a closed airtight container. Once made, the curd can be stored in a closed container in the fridge for 2-3 weeks. Once prepared, the tartlets can be kept in the fridge for 2-3 days in an airtight container.