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🍽️ Lemon Tartlets with Meringue Crown

350 kcal · 30 min · 4 servings

Ingredients

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

Instructions

1. 1. Quickly mix the dough ingredients with the cold butter.
2. 2. Shape the dough into a ball.
3. 3. Wrap the dough ball in plastic wrap.
4. 4. Let the dough rest in the refrigerator for one hour.
5. 5. Preheat the oven to 200 degrees Celsius fan mode.
6. 6. Grease the tartlet molds (about 8 cm in diameter).
7. 7. Roll out the dough.
8. 8. Cut out circles that are slightly larger than the molds.
9. 9. Place the dough circles into the molds.
10. 10. Press the dough down lightly.
11. 11. Prick the base several times with a fork.
12. 12. Cover the dough with baking paper.
13. 13. Weight the dough with dried legumes.
14. 14. Bake the bases for about 10 minutes in the oven.
15. 15. Remove the molds from the oven.
16. 16. Remove the baking paper and the legumes.
17. 17. Let the bases cool down.
18. 18. Whisk the egg yolks with starch, cream, and 50 g of powdered sugar over a hot water bath until creamy.
19. 19. Stir in lemon juice and lemon zest into the cream.
20. 20. Beat the egg whites until stiff.
21. 21. Slowly let the remaining powdered sugar trickle into the egg whites.
22. 22. Gently fold the meringue into the lemon cream.
23. 23. Distribute the filling evenly onto the tartlet bases.
24. 24. Bake the tartlets at 160 degrees for about 15 minutes.
25. 25. Beat the egg whites for the meringue topping until very stiff.
26. 26. Slowly let the powdered sugar trickle into the egg whites.
27. 27. Fold the lemon zest into the meringue mixture.
28. 28. Fill the mixture into a piping bag fitted with a star nozzle.
29. 29. Pipe small mounds onto the lemon filling.
30. 30. Torches the meringue topping with a kitchen torch.
31. 31. Brown the peaks until light brown.
32. 32. Let the tartlets cool down.
33. 33. Release the tartlets from the molds.

Nutrition per serving

• kcal: 350
• Protein: 6 g · Fett/Fat: 18 g · Carbs: 42 g