How do you store lemon tartlets?

Refrigerator storage: Store the lemon tartlets in the refrigerator if you plan to consume them within 1-2 days. Place them in an airtight container or cover them with cling film to prevent drying out. Store at a temperature of 4°C or lower. Avoid humid environments to prevent the meringue from becoming soft.

Can you freeze lemon tartlets?

Divide the lemon tartlets into individual portions for freezing. This makes it easier to thaw only the amount needed. Wrap the tartlets in airtight freezer bags or containers to prevent freezer burn. Remove excess air from the bags. Place a piece of plastic wrap over the top of each tartlet to protect the meringue from condensation during freezing. Label the packaging with the freezing date so you know how long they have been stored in the freezer. Lemon tartlets with meringue can usually be stored in the freezer for up to 1-2 months. When thawing, place them in the refrigerator and let them thaw slowly to maintain the best texture. The meringue may become a bit softer after freezing and thawing, but the flavor remains intact. Make sure the lemon tartlets are completely thawed before serving.

How do I ensure that my meringue becomes nice and stiff and shiny?

Make sure your bowl and beaters are completely grease-free! You can rub them with half a lemon beforehand and dry them with a clean cloth. Beat the egg whites together with the fine sugar for at least 10 minutes until firm. Only when the sugar is completely dissolved and you get stiff, shiny peaks, gently fold in the sifted powdered sugar.

What if I don't have a blowtorch (kitchen torch) for the meringue?

Don't panic! You can briefly place the piped pastries under a preheated oven grill on the highest setting (for about 1 to 2 minutes). Just stay close, as the browning of the egg whites happens very quickly!

Lemon meringue pie

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1h + 2h cooling + 6h resting

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Next Level

If there is one pastry that truly makes me happy, it is elegant lemon tarts with meringue! That delightful combination of a crispy vanilla shortcrust base, a silky smooth, fresh lemon cream, and that sweet, airy burnt meringue... mmm, that's just magic on a plate! It's actually a surprisingly easy recipe if you follow it step by step. Prepare your baking molds, get your piping bag ready, and create the showstopper for your next party!

Ingredients

What do you need?

Quantity: 8P

Vanilla Shortcrust
300 g butter, room temperature
125 g sugar
1 vanilla pod
113 g eggs
125 g broyage (50% powdered sugar, 50% almond flour)
500 g flour
Salt

Lemon curd
200 ml lemon juice
zest of 4 lemons (only yellow, no white!)
200 g raw cane sugar
4 eggs, plus 4 yolks
180 g butter, cubed

Meringue
100 ml egg whites
100 g fine sugar
80 g powdered sugar

300 g butter, room temperature
125 g sugar
1 vanilla pod
113 g eggs
125 g broyage (50% powdered sugar, 50% almond flour)
500 g flour
Salt

200 ml lemon juice
zest of 4 lemons (only yellow, no white!)
200 g raw cane sugar
4 eggs, plus 4 yolks
180 g butter, cubed

100 ml egg whites
100 g fine sugar
80 g powdered sugar

Preparation method

How do you make this?

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Vanilla Shortcrust: Mix all the ingredients for the shortcrust briefly in a food processor until a ball forms.

Pour out onto the work surface, quickly mix in the flour, and form two flat balls.

Wrap in plastic wrap. Store one in the freezer for later use and the other in the refrigerator to firm up for 2 hours.

Preheat the oven to 175°C.

Roll out the shortcrust to a thickness of 3 to 4 mm. Use flour or place between two sheets of baking paper. Grease the tartlet molds and flour them. Cut out circles from the dough, slightly larger than the molds, and press well into the corners. Roll a rolling pin over the tart mold to remove excess dough. Bake for 12-14 minutes until golden brown and let cool.

The lemon curd: For the lemon curd, place all the ingredients with half of the butter in a tall saucepan with a thick bottom. Bring the mixture to a boil while stirring. If thick bubbles form, stir for another minute and then add the other half of the butter.

Strain the mixture through a sieve into a mixing bowl and cover with plastic wrap. Let cool and rest for at least 6 hours (or overnight).

Fill the cooled shortcrust bases with lemon cream, smoothing the top.

The meringue: For the meringue, combine the egg whites and fine sugar in a degreased bowl and whip for about 10 minutes until all the sugar has dissolved.

Sift the icing sugar over it and gently fold it in.

Place the meringue in a piping bag. Pipe dots onto the tartlets and torch with a Bunsen burner.

Optionally finish with a thin slice of lemon.