Lemon Tartlets with Meringue Top

Ingredients

• 250 g flour
• 1 EL vanilla sugar
• 1 egg yolk
• 1 pinch salt
• 125 g cold butter
• butter (for the molds)
• legumes (to weigh down)
• 5 egg yolks
• 1 EL cornstarch
• 5 EL whipping cream
• 100 g powdered sugar
• 100 ml lemon juice
• 1 TL grated lemon zest (unprocessed)
• 2 egg whites
• 3 egg whites
• 100 g powdered sugar
• 1 TL grated lemon zest (unprocessed)

Instructions

1. 1.

   Quickly knead the dough ingredients with the cold butter, 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 (about 8 cm).

3. 3.

   Roll out the dough, cut slightly larger circles than the tins, place them inside, press down and prickle several times with a fork. Line with parchment paper and weigh down with dried legumes. Blind bake in the oven for about 10 minutes. Remove from the oven, take off the parchment and legumes, and let 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 the lemon juice and zest. Whisk the egg whites stiffly, add the 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 cap whisk the egg whites very stiffly and slowly add the powdered sugar. Fold in the lemon zest. Fill a piping bag with a star tip and pipe one puff onto each lemon filling.

6. 6.

   Flame with a blowtorch until pale brown peaks form. Let cool and remove from the tins.