Lemon & Yuzu Meringue Tartlets
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Feeds 18 - 20 people 
Prep time 15m
Cook time 20m
Description
A classic of French patisserie, lemon meringue pie was thought to be created by cookbook author Menon. Their meringue topping gives them a fancy look while being easy to prepare, making them perfect for any occasion.
You can prepare mini lemon meringue tarts for a crowd with our mini lemon tart shells. Yuzu zest was added to the cream to give it an extra citrusy kick.
- 1 lemon
- 2 tsp yuzu zest
- 1 whole egg
- 3 yolks
- 3 egg whites
- 250g sugar (100g for the lemon custard & 150g for the meringue)
- 3 tbsp cornflour (2 tbsp for the lemon custard & 1 tsp for the meringue)
- 75g butter
- 1 case mini lemon tart shells
- Prepare the lemon custard: In a saucepan, zest a lemon, add yuzu zests, 2 tablespoons of cornflour and sugar and start caramelising on medium heat. Add the juice of one large lemon or two small ones and whisk to assemble. Add butter, yolks, and a whole egg. Stir constantly until the mixture thickens. Reduce heat and simmer for 3 mins. Leave to cool.
- Make the meringue: Start beating the egg whites with a pinch of salt. You can also use a hand mixer or a kitchen robot. Beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until the sugar dissolves and the foam is thick and glossy. Beat in one teaspoon of cornflour.
- Assemble the lemon meringue tartlets: Preheat the oven to 220°C/200°C fan/gas 7. Fill the ready-made mini lemon tart shells with lemon cream using a piping bag. Take a second piping bag and top it with meringue. Add to the oven for 10 min, or until the meringue is lightly browned. Leave to cool for another 10 min and serve.
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