Lemon meringue tartlets: fresh and delicious!
In a bowl, mix the flour, icing sugar and a pinch of salt.
Add the cold butter and use a hand mixer with dough hooks to crumble the dough. Add the egg and continue to knead the dough with your hands.
Shape the dough into a ball, flatten it a little, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat the oven to 170C/340F.
Divide the dough into 6 tart tins and press evenly on the bottom and top.
Prick the dough with a fork to prevent it from bubbling.
Transfer to the oven, bake for 15 minutes and leave to cool.
Make the curd: put the eggs, sugar, lemon zest, lemon juice in a saucepan and whisk together. Place the saucepan over medium heat and whisk the lemon curd continuously until the mixture becomes thick. This will take 10 to 15 minutes.
Remove from the heat and add the butter cubes. Whisk until completely smooth. Let the curd cool to room temperature then fill each shortcrust pastry case and refrigerate for 15 minutes.
Meanwhile, make the meringue: beat the egg whites until stiff peaks form. Add the sugar and water to a saucepan and whisk over a medium heat until it reaches 120C/240F.
Once the syrup reaches the right temperature, pour it over the egg whites in a thin stream while whisking. Continue to whisk the meringue for 10 minutes. It should be glossy and stiff.
Pour meringue over your tartlets then use a blowtorch to caramelise the meringue.
Serve and enjoy!
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