a different twist at the classical lemon meringue tart! I’ve decorated this tartelette with crunchy meringue sticks and filled it with the most delicious lemon cream ever 😉
Ingredients:
tartelette (recipe Christophe Adam)
210g flour
25g almond flour
1 egg
85g icing sugar
1 vanilla bean
125g butter
a pinch of salt
lemon curd (recipe Pierre Herme)
2 eggs
120g sugar
80g fresh lemon juice
2 (bio) lemons
150g butter
meringue
1 egg white
30g sugar
30g icing sugar
a pinch of salt
tartelette:
mix all the ingredients together. Let the dough rest for 1 hour in the fridge and fill the tartelette molds. Bake at 170C for about 15 min. and leave to cool
lemon curd:
knead the grated lemon zest with the sugar (the lemon spread now a very nice aroma), add the eggs and the lemon juice and boil it till 85C, cool it till 55C. Add the butter (at room temp.) and divide the delicious lemon curd over the tartelettes
meringue:
mix the egg whites with a pinch of salt and the sugar. Stir the icing sugar through the egg whites and pipe thin sticks on a baking tray, and dry the meringue at 100C for about 1 hour
divide the little pieces meringue over the lemon curd and sprinkle with some icing sugar!
