Here is my little recipe of the lemon meringue tartlet with a delicious caramelized and shortcrust pastry. Very easy and very yummy. And guess what? It’s light.
For 4 tartlets, you will need:
p a s t r y
125g speculoos or other biscuits (e.g. ginger tea biscuits, etc)
50g butter (use Soya butter for a fat free and guilt free tart)
l e m o n ” c r e a m “
1 big lemon or 2 small ones
1 tablespoon maïzena (cornflour) or flour
m e r i n g u e
50g white sugar
2 egg whites
r e a d y ?
Preheat the oven to 180°C.
Using a blender or… a hammer (?), crush the biscuits into powder/very small pieces. Mix it with the butter, using your hand to get a shortcrust pastry.
Ease the pastry into prepared tartlet pans. Bake for 10 minutes.
Meanwhile, combine lemon juice, sugar and flour in a saucepan, until smooth. Bring to boil, keep stirring, without stopping, and it will get thicker.
Reduce heat and simmer for 30 seconds.
Include the eggs and keep stiring. Then wait for it to cool, until firm.
You can then pour the lemon cream on top of the pastry, once ready.
For the meringue, nothing simpler. Stir the egg whites until it is thick and very white, then add the sugar, slightly.
Once thick, glossy and foamy, pour it gently on top of the tartlets. Bake for 5-10 mins while the oven still is hot.
e n j o y !
They are tastier the next day, so if you make them in the afternoon and let the tartlets cool down, then put them in the fridge, they will taste like… heaven!
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