Ingredients
- 24 Vanilla tartlet bases – Medium round 50mm Gastronomia – Code : FRV50 (5,5 cm ou 7 cm selon le format choisi)
- 300 g de 100% lemon purée Les Vergers Boiron – Code : ACI0C6
- 150 g sugar
- 3 whole eggs
- 100 g butter
- Zest of 1 lemon (optional)
For the meringue
- 3 egg whites
- 150 g sugar
Steps
1- Lemon curd
- >Heat the lemon purée with the sugar over medium heat.
- Add the beaten eggs, whisking constantly.
- Cook gently until thickened (approximately 82-84°C).
- Remove from the heat and stir in the diced butter. Blend with a hand blender if desired.
- Set aside to cool.
2- Assembly
- Fill the tart bases with the cooled curd using a piping bag.
- Set aside to cool.
3- Swiss meringue
- Heat the egg whites and sugar in a bain-marie to 60°C, stirring constantly.
- Beat with a mixer until stiff peaks form.
- Pipe the meringue onto the tartlets and brown with a blowtorch.
*** Chef’s tip ***
You can prepare the filled tart bases in advance and pipe the meringue at the last minute for the best visual effect.
