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Lemon Meringue Tartlets

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Lemon Meringue Tartlets
Votes: 5
Rating: 3
You:
Rate this recipe!
Servings
around 14 tartlets
Ingredients
For the Brown Butter Tartlet Shells:
  • 6 tablespoons unsalted butter
  • 3 tablespoons water
  • 1 tablespoon grapeseed oil
  • 1 tablespoon granulated sugar
  • a pinch of kosher salt
  • 6 ounces all-purpose flour
For the Lemon Cream Filling:
  • ½ cup plus 2 tablespoons freshly squeezed lemon juice
  • 3 large eggs at room temperature
  • 1 large egg yolks at room temperature
  • ¾ cup granulated sugar
  • pinch aof kosher salt
  • 1 cup cold unsalted butter cut into 1-inch cubes
For the Meringue Icing:
  • 3 large egg whites
  • 1 teaspoon pure vanilla extract
  • cups granulated sugar
  • cup ¼water
  • teaspoon ¼cream of tartar
Servings
around 14 tartlets
Ingredients
For the Brown Butter Tartlet Shells:
  • 6 tablespoons unsalted butter
  • 3 tablespoons water
  • 1 tablespoon grapeseed oil
  • 1 tablespoon granulated sugar
  • a pinch of kosher salt
  • 6 ounces all-purpose flour
For the Lemon Cream Filling:
  • ½ cup plus 2 tablespoons freshly squeezed lemon juice
  • 3 large eggs at room temperature
  • 1 large egg yolks at room temperature
  • ¾ cup granulated sugar
  • pinch aof kosher salt
  • 1 cup cold unsalted butter cut into 1-inch cubes
For the Meringue Icing:
  • 3 large egg whites
  • 1 teaspoon pure vanilla extract
  • cups granulated sugar
  • cup ¼water
  • teaspoon ¼cream of tartar
Votes: 5
Rating: 3
You:
Rate this recipe!
Instructions
For the Brown Butter Tartlet Shells:
  1. Center a rack in the oven and preheat to 410 (F). If you can’t get your oven to exactly 410 (F), that’s fine. Just be sure to check as you go as you may have to add one or two minutes to the baking time.
  2. In a medium oven-safe bowl, combine 6 tablespoons unsalted butter, 3 tablespoons water, 1 tablespoon vegetable oil, 1 tablespoon sugar and a pinch of salt.
  3. Place the bowl in the preheated oven for 15 minutes, until the mixture is boiling and the butter starts browning.
  4. After 15 minutes, remove from the oven (but keep the oven on!), and add 6 ounces of all-purpose flour by quickly spooning in flour in 1 tablespoon-sized chunks. Use a heatproof silicone spatula to stir in the flour. As you do this, the mixture is also going to bubble and smoke, but trust the recipe! It works, I promise. The end result is a dough that pulls off the sides of the bowl and looks a little bit like a lump of mashed potatoes.
  5. Once the dough is cool enough to touch, use the back of your hand to flatten out the dough onto the bottom of the tartlet ramekin, using your fingertips to mold the dough up into the corners and sides of the ramekin. It’s going to feel really greasy, but go with it. I used about a tablespoon of dough per tartlet ramekin. Use a fork to poke several holes over the surface of each tartlet shell, and place each tartlet pan on a baking sheet.
  6. Bake at 410 (F) until the crust is light brown and starts to appear flakey, around 15 minutes. Transfer each tartlet ramekin from the baking pan to a wire rack to cool completely.
For the Lemon Cream Filling:
  1. Pour about 2 inches of water into deep, heavy-bottomed saucepan. Place over medium heat, and bring the water to a simmer.
  2. Combine 1/2 cup plus 2 tablespoons lemon juice, 3 large eggs plus 1 egg yolk, 3/4 cup sugar, and a pinch of salt in a glass bowl. Place the glass bowl over the saucepan containing the simmering water to create a double boiler, ensuring that the bottom of the bowl does not touch the water. Whisk until the mixture becomes very thick and registers 180 (F) on a quick-read digital thermometer. As you’re whisking, be sure to never let the egg yolks and sugar sit together for more than a moment without stirring – the sugar will cook the yolks and turn them granular! Don’t let that happen, or your tart will be weirdly textured and I will cry for you.
  3. After the mixture reaches 180 (F) (around 10 to 12 minutes), remove the bowl from over the water and let cool on a wire rack to 140 (F), stirring gently from time to time to release the heat.
  4. Once the mixture reaches 140 (F), use an immersion blender to blend 1 cup unsalted butter a few cubes at a time into the lemon curd. Blend well after each addition of butter and make sure the cubes are fully incorporated before adding the next few pieces. As you add more butter, the cream will start to turn to a pale yellow and will take on a thick, opaque texture.
  5. Once the butter has been fully incorporated, cover the surface of the lemon cream with a layer of plastic wrap and transfer to the refrigerator to chill for 1 to 2 hours before serving.
For the Meringue Icing:
  1. Once you’ve filled each tartlet shell with the lemon cream filling and you’re ready to serve the tartlets, make the icing. In the bowl of a freestanding electric mixer fitted with a whisk attachment, combine 3 large egg whites and 1 teaspoon pure vanilla extract. Set aside.
  2. Combine 1 1/2 cups granulated sugar, 1/4 cup water and 1/4 teaspoon cream of tartar in a medium, heavy-bottomed sauce pot. Stir to combine and fit a candy thermometer to the side of the pot. Place over medium heat and cook until the mixture boils, thickens, and reaches 240 (F). Once the mixture reaches 240 (F), immediately pour it into a liquid measuring cup to prevent it from getting hotter.
  3. Return to the egg whites and turn the mixer to medium speed. With the mixer on medium speed, slowly pour the sugar syrup into the egg whites, aiming for the side of the bowl rather than the whisk and egg whites. When all the syrup is added, turn the mixer to medium-high and whisk until the icing becomes shiny, thick, and holds a firm peak, around 10 minutes. Don’t whisk any longer than that, or the icing will become too thick to spread and pipe!
  4. Transfer to a piping bag and use immediately by piping a dollop of icing on top of each tartlet. Use a chef’s torch to gently brown each dollop and serve immediately.

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