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 the cold butter quickly, shape into a ball, wrap in cling film and refrigerate for 1 hour.

2. 2.

   Preheat the oven to 200°C fan. Butter the tartlet tins.

3. 3.

   Roll out the dough, cut slightly larger than the molds and place in the cups. Prick several times with a fork and bake pre-bake for about 10 minutes. Remove from the oven and cool.

4. 4.

   For the filling whisk the egg yolks with starch, cream and 50 g powdered sugar over a hot water bath until creamy. Fold in lemon juice and zest. Beat the egg whites stiffly, fold in remaining powdered sugar. Gently fold the meringue into the lemon cream. Spread the mixture onto the tartlet bases and bake at 160°C for about 15 minutes.

5. 5.

   For the meringue topping beat the egg whites very stiffly and slowly add powdered sugar. Fold in grated lemon zest. Spoon the mixture decoratively over the 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.