Although this tartelettes requires 3 steps to do them, eating them is like in an instant. It takes a bit of time and work to prepare them but every bite is well deserved.
Ingredients:
Lemon custard:
- 300g lemon juice
- 4 eggs + 4 yolks (I use the remaining 4 egg whites for meringue)
- 2 tablespoons lemon zest
- 200g sugar
- 450g butter (diced), at room temperature
For meringue, I use the remaining 4 egg whites for the recipe from here.
For tartelette crusts, I used the Shortcrust pastry recipe.
Both the meringues and the tartelettes crust can be done in advance.
For tartelette crusts, I used the Shortcrust pastry recipe.
Both the meringues and the tartelettes crust can be done in advance.
Directions for the lemon custard:
- In a pan, add the lemon juice, eggs, egg yolks, sugar and the lemon zest.
- Mix these ingredients and put the pan on low heat while stirring continuously.
- When the custard thickens remove the pan from the heat and let it stand for 10 minutes covered with a lid.
- Add the butter and incorporate it in the custard by mixing. You can use simply a spoon, a whisk or a stick blender.
- Cover back the pan with a lid and let it cool.
Assembly:
- Fill the tartelettes with lemon custard.
- Decorate them with meringue.
Recipe was inspired from here.
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