Lemon Meringue Tarts
4 servings
180 minutes
Lemon tartlets with meringue are an exquisite dessert of European cuisine, captivating with the combination of crispy pastry, delicate meringue, and rich citrus jam flavor. These miniature pastries offer a harmony of sweetness and light acidity, creating unique pleasure with every bite. Their history begins in classic French tartlets, but the lemon accent gives them special freshness and brightness. They are perfect for both festive tables and cozy tea times. The baked meringue forms an airy texture with a crispy crust, while the shortcrust pastry provides a soft base. Lemon tartlets with meringue are small works of art that combine elegance and richness of flavors.
1
Grease four 8-10 cm molds with butter. Sprinkle the kitchen table with flour and roll out the dough to the thickness of two coins. Line the molds with dough, prick it with a fork, trim the edges, and place in the freezer for a couple of hours.
- Butter: to taste
- Wheat flour: pinch
- Shortcrust pastry: 200 g
2
Preheat the oven to 180 °C.
3
Place the molds on a baking sheet and put it in the oven for 20 minutes (or until the dough is baked and golden). Reduce the heat to 150 °C.
4
Put a teaspoon of jam and two tablespoons of preserves in each mold, remembering to grease the edges of the dough with jam.
- Orange jam: 4 teaspoons
- Lemon jam: 8 tablespoons
5
Beat the egg whites with a mixer until stiff peaks form. While continuing to beat, gradually add sugar and beat for another 2 minutes until you get a fluffy, white, shiny cream.
- Egg white: 2 pieces
- Sugar: 100 g
6
Carefully spread the meringue over the jam and bake in a not hot oven for another 25 minutes until the meringue is firm, crispy, and slightly pink.