Lemon Meringue Tartlets

Ingredients

• 250 g flour
• 1 packet vanilla sugar
• 1 egg yolk
• 1 pinch salt
• 125 g cold butter
• butter (for the molds)
• 5 egg yolks
• 1 tbsp Cornstarch
• 5 tbsp whipping cream
• 100 g powdered sugar
• 100 ml lemon juice
• 1 tsp grated lemon zest
• 2 egg whites
• 3 egg whites
• 100 g powdered sugar
• 1 tsp grated lemon zest

Instructions

1. 1.

   Knead the dough ingredients with cold butter quickly, shape into a ball, wrap in cling film and chill for 1 hour. Preheat oven to 200°C fan. Butter tartlet molds. Roll out dough, cut slightly larger than molds and place in cups. Prick several times with a fork and bake pre-bake for about 10 minutes. Remove from oven and cool.

2. 2.

   For the filling beat egg yolks with starch, cream and 50 g powdered sugar over a hot water bath until creamy. Mix in lemon juice and zest. Whisk egg whites to stiff peaks, add remaining powdered sugar. Gently fold meringue into lemon cream. Spread mixture on tartlet bases and bake at 160°C for about 15 minutes.

3. 3.

   For the meringue topping whisk egg whites very stiffly and gradually add powdered sugar. Fold in lemon zest. Spoon decorative dollops onto baked filling with a tablespoon and broil at 240°C high heat for about 5 minutes until light brown peaks form. Cool and remove from molds.