Lemon Meringue Tartlets

This is a classic dessert, refreshing, delicious, perfect for a summer day. I wanted to make these tart shells with straight walls, but I did not find such tart molds, so I had to improvise. I collected some candle tins of 6 cm diameter each. I washed them carefully and let them dry. Then, they were ready to use. I love tarts. Whether sweet or savory they are delicious, charming and classy. These lemon meringue tartlets are among my favorites. And this is my design idea for these beauties.




Ingredients Lemon Meringue Tartlets

(fpr 12 tartlets)

Pâte sablée

  • 1 egg
  • 80 g powdered sugar
  • 80 g butter
  • 200 g all purpose flour


Cremeux citron

  • 2 eggs
  • 100 ml fresh lemon juice
  • 80 g granulated sugar
  • 70 g butter, cut in small pieces
  • 5 g powdered gelatin
  • 1 teaspoon fresh lemon zest



  • 30 g egg white
  • 60 g powdered sugar




Directions Lemon Meringue Tartlets

Pâte sablée:  Mix together the ingredients, preferably using a food processor or a stand mixer with a dough hook attachment, just until the dough comes together and the flour is well incorporated. Then wrap the dough in plastic foil and place in the refrigerator for at least an hour.

Roll the dough on a slightly flour-dusted countertop. Cut out circles of 6 cm diameter for the base of the tart molds and then cut strips of dough to coat the walls. Refrigerate the tart molds with dough inside and preheat the oven at 175 Celsius. Line the chilled dough with parchment paper or foil. Fill the inside of the tart molds with pie weights or beans and bake until the edges just begin to brown (about 15 minutes), then remove the pie weights and continue baking the tart crusts for another 5 to 10 minutes, until the tart shells are completely baked.


Cremeux citron

Hydrate gelatin in 30 ml of cold water. Mix eggs, sugar, lemon juice and lemon zest into a sauce pan and cook over low heat, stirring constantly, until mixture thickens. Pass the mixture through a sieve to remove the lemon zest. Add hydrated gelatin and homogenize. Finally incorporate the butter. Cover with plastic foil and let cool (I put it into the refrigerator for 2-3 hours). When the cremeux is chilled, transfer it into a piping bag and fill the tart shells.



Beat the egg white until creamy. Add sugar gradually and continue to beat at medium-high speed until all the sugar dissolves and the mixture turns into a hard meringue. Place the meringue into a piping bag and pipe different shapes (I chose hearts) in a tray lined with baking paper. Insert the tray into the pre-heated oven at 100 degrees Celsius and bake for 1-2 hours. These merengue shapes are be used to decorate the meringue tarts.

The Lemon Meringue Tartlets must be stored into the refrigerator until served.






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