John Myers
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Lemon Meringue Tartlets
The perfect lemon meringue tartlets recipe with a picture and simple step-by-step instructions.
- 200 g Flour
- 1 piece Egg yolk
- 1 pinch Salt
- 100 g Cold butter
- Butter for the molds
- 4 piece Egg yolk
- 2 piece Protein
- 4 tbsp Whipped cream
- 75 g Powdered sugar
- 1 Pck. Vanilla sugar
- 100 ml Freshly squeezed lemon juice
- 1 tsp Grated lemon peel
- 2 piece Protein
- 80 g Powdered sugar
- 1 tsp Grated lemon peel
For the dough:
- Knead all ingredients quickly, wrap in cling film and refrigerate. Preheat the oven to 200 degrees. Grease six tartlet molds. Roll out the dough and place in the molds. Stand with a fork several times and prebake for 10 minutes.
For the filling:
- Beat the egg yolks, cream and powdered sugar over a hot water bath until creamy. Mix in the lemon juice and zest. Beat egg whites with vanilla sugar until stiff. Mix carefully with the cream. Spread the cream evenly on the floor and bake for 10 minutes.
For the meringue topping:
- Beat the egg whites until stiff. Gradually add powdered sugar. Fold in lemon zest. Spread the mixture decoratively on the cream and bake for 10 minutes.
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