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Lemon Meringue Tarlets

lemon meringue tarlets

Crust Material

  • (for 6-7 rings d.8cm)
  • 170 gr low protein flour
  • 20 g almond flour
  • 35 grams of powdered sugar
  • 90 gr unsalted butter
  • 1 g salt
  • 28 g eggs

How to make

  • 1. Mix flour, almond flour, powdered sugar, and chopped butter in a mixer using a flat beater (you can also use a food processor or manually with a fork), add the eggs, turn the mixer back until the dough comes together.
  • 2. Divide into 2, round, wrap in cling wrap, refrigerate 30-60 minutes.
  • 3. Take 1 thinly rolled dough, cut into rounds using a tarlet ring.
  • 4. Take the other dough, roll it thin, cut it lengthwise for the sides.
  • 5. Spread the ring with thin margarine, place it on a baking sheet lined with baking paper or silpat, put the round dough in the ring, then stick the long dough on the sides of the ring while pressing the bottom edges, cut off the excess top, trim.
  • 6. Bake at 160°C on top and bottom for 25 minutes until slightly browned.

Filling Material

  • 175 gr sugar
  • 2 tbsp lemon zets (from 2 lemons)
  • 100 ml lemon juice (from 2 lemons)
  • 50 ml orange juice (from 1/2 sunkist)
  • 75 ml of boiled water
  • 2 tbsp cornstarch
  • 1 egg
  • 3 egg yolks
  • 80 gr unsalted butter

How to Make Filling

  • 1. Mix sugar, lemon zets, lemon juice, orange juice, water, and cornstarch, mix well.
  • 2. Enter the whole egg and egg yolks that have been stirred previously, mix well, heat with medium heat until thickened.
  • 3. Add butter, stir until it boils, pour into the pie crust.

Meringue Ingredients

  • 50 gr egg white
  • 3.5 tbsp sugar
  • 1 tbsp lime/lemon juice
  • *** Beat egg whites until foamy, add lime juice, gradually add sugar, beat until stiff shiny peaks form, add piping bag and sprinkle over lemon filling, bake at 190°C until golden brown.

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