Lemon Meringue Tartlets Recipe

Welcome back to On The Table! This time, we have an amazing recipe for lemon meringue tartlets that will surely impress your guests. Follow these simple steps to create a delightful dessert that combines the tangy taste of lemons with a sweet meringue topping. First, let's start with the citrus sable. In a stand mixer, combine all the ingredients for the sable. Make sure the butter is cold to achieve a sandy texture. Avoid overmixing, as this can result in a tough dough. Once mixed, gently homogenize the dough on a Silpat, cover it with plastic wrap, and split it in half. Roll out one half between two acetate guitar sheets until it reaches a thickness of 2.5 mm. Grease the perforated tart rings with cold butter and cut six 8 cm circles from the dough using the tart rings. Cut the remaining dough into six 2 cm wide strips and line the sides of the tart rings, pressing gently against the walls. Trim any excess dough using a pairing knife and put the shells back in the freezer if they become too soft. Next, dust Mycryo over the tart shells right after they come out of the oven. Grate the Mycryo using a microplane or small strainer to achieve smooth and even shells. Once grated, brush the shells lightly with a yolk-cream wash to give them a beautiful color and an additional layer of protection against moisture. Now, let's move on to making the praline. Roast some hazelnuts and caramelize sugar in a medium saucepan over medium heat. Pour the caramel over the roasted hazelnuts, sprinkle some fleur de sel, and let it cool completely. Break the caramelized hazelnuts into small pieces and grind them in a food processor until you achieve a smooth texture. Set the praline aside for later use. For the hazelnut financier, brown the butter in a small saucepan over low heat. Make sure the temperature of the butter is below 50°C. Beat the mixture using a paddle attachment until homogenized. Using a piping bag, pipe the hazelnut financier into the tart shells, scaling 18g each. Use a 3cm round cutter to dig out the middle of the financier and fill the hole with the prepared praline. Moving on to the lemon cremeux, start by blooming the gelatin in cold water. In a pot, bring lemon juice and sugar to a boil. In a separate bowl, whisk eggs and sugar together. Slowly pour the boiled lemon juice into the egg mixture while whisking. Pour the mixture back into the pot and cook until the temperature reaches 82°C. Squeeze the gelatin to remove excess water and add it to the pot. Once the anglaise temperature drops below 40°C, add soft butter and fresh cream. Emulsify the mixture using a hand blender. Fill the tart shells with the lemon cremeux using a piping bag. Now it's time to prepare the Italian meringue. In a saucepan, bring sugar and a little bit of water to a boil. Whip the egg whites and lemon juice in a stand mixer until they reach maximum volume. When the syrup temperature reaches 118°C, slowly pour it into the meringue while continuing to whip. Whip the meringue until it cools down to body temperature. To pipe the meringue tourbillon, use a slim pastry tip. Place a tart on an electric spinner and pipe the meringue tourbillon slowly with even pressure, staying 2mm away from the surface. Torch the meringue just on the sides for a beautiful finish. Finally, decorate the tartlets with candied lemon zest for an extra pop of flavor. And voila, your lemon meringue tartlets are ready to be enjoyed! These tartlets combine the perfect balance of citrus and sweetness, thanks to the addition of praline. Happy baking!