Lemon Meringue Tarts | Milkbottle

Lemon Meringue Tarts

Lemon Cake

Utterly delicious mini tarts with homemade lemon curd & meringue

100 gr butter, chilled
200 gr flour
30 gr grated almonds (or hazelnuts)
50 gr white sugar
1 tablespoon lemon zest
10 gr vanilla sugar
1 egg

2 egg whites
200 gr white sugar

buy a glass of lemon curd OR
160 ml lemon juice
150 gr white sugar
zest of 3 lemons
2 eggs
2 egg yolks
150 gr butter (room temperature,
cut into cubes)

food thermometer
and blow torch


Use a food processor to combine butter (must be as cold as possible), flour, grated almonds, sugar, vanilla sugar and lemon zest. Pulse a few times and blend together.
Add the egg and pulse a few times until the dough begins to come together.
Wrap the dough and place it in the refrigerator to chill for at least one hour.

Preheat oven to 165 degrees celsius.
Remove dough from refrigerator and roll out 5 mm thick. Use a mini tart pan as a cutter to stamp out the pastry into 8 mini tarts.
Roll these mini tarts to 4 mm thick and place each one in a mini tart pan.
Dock the pastry with a fork in every pan about 3-5 times and bake it for 13-14 minutes. Allow to cool down.

Put sugar, lemon zest and juice, eggs and yolks into a heatproof bowl. Sit the bowl over a pan of simmering water and constantly stir the mixture. Check the temperature of the mixture regularly with a food thermometer until it reaches 80 degrees celsius.
Pour the mixture through a fine sieve to remove the lemon zest and egg bits.
Use a stick blender to blend the butter cubes in.
Cover the jug and place it in the refrigerator to chill for at least two hours where the mixture will thicken.

Gently place lemon curd in your mini tarts. Place them in the refrigerator while preparing the meringue.

(You can prepare the pastry and the lemon curd beforehand, but the meringue only shortly before serving.)

Combine the ingredients in a metal bowl and set it on top of a larger pot with simmering water (but not into it!).
Whisk on high speed until it reaches stiff peaks. Transfer the meringue in a piping bag with a large tip. Pipe small stars onto your mini tarts.
Use a blowtorch to caramelise the meringue.

Image and recipe: Michaela Gabler via Taverne Agency


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