Lemon Tartlets with Meringue
Prep Time
1 hour 30 minutes
Calories
250 kcal (est.)
Difficulty
Medium
Ingredients
- For the pastry crust:
- * 1 1/4 cups all-purpose flour
- * 1/2 teaspoon salt
- * 1/2 cup (1 stick) unsalted butter, chilled and cubed
- * 1/4 cup ice water
- For the lemon curd:
- * 1 cup granulated sugar
- * 1/4 cup cornstarch
- * 1/4 teaspoon salt
- * 1 1/2 cups water
- * 1/2 cup fresh lemon juice
- * 4 large eggs
- * 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- For the meringue:
- * 3 large egg whites
- * 6 tablespoons granulated sugar
- * 1/4 teaspoon cream of tartar
Instructions
- Make the pastry crust:
- Whisk together flour and salt. Cut in butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut out circles to fit your tartlet pans. Press dough into pans. Prick the bottom of each crust with a fork. Bake at 375°F (190°C) for 15-20 minutes, or until lightly golden. Make the lemon curd:
- Whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in water until smooth. Add lemon juice.
- Whisk in eggs one at a time until well combined. Cook over medium heat, whisking constantly, until mixture thickens and comes to a simmer.
- Remove from heat and stir in butter until melted and smooth. Strain curd through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd, and chill until ready to use. Make the meringue:
- Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Assemble the tartlets:
- Fill baked tart shells with chilled lemon curd. Top with meringue, swirling to create peaks. Use a kitchen torch to brown the meringue, or bake at 350°F (175°C) for 5-7 minutes, until lightly browned.