Lemon meringue tartlets: fresh and delicious!
INGREDIENTS
For the pastry:
250 g (1 ½ cups + 1 tablespoon) plain flour
100 g (1 cup) caster sugar
150 g (2/3 cup) cold butter
pinch of salt
1 egg
For the lemon cream:
3 eggs
12 g (2 tablespoons) lemon zest
120 ml (1/2 cup) lemon juice
120 g (1/2 cup + 2 tablespoons) sugar
100 g (1/2 cup) butter
For the meringue:
200 g (1 cup) sugar
70 ml (1/4 cup) water
3 egg whites
METHOD
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