Celebrate the joy of Easter with these exquisite lemon meringue tartlets, a delightful dessert that encapsulates the spirit of spring in every bite. With their buttery crust, tangy lemon cream, and a crown of soft meringue, these tartlets are not only a feast for the taste buds but also a beautiful addition to your holiday table. Follow this detailed recipe to create a dessert that’s as impressive in flavor as it is in appearance.
Why You’ll Love This Recipe: These lemon meringue tartlets are a perfect combination of textures and flavors. The crust is crisp and buttery, contrasting beautifully with the creamy, zesty lemon filling and the light, airy meringue topping. Each component complements the others, creating a harmonious dessert that’s both refreshing and satisfying. Ideal for spring celebrations, these tartlets offer a delightful burst of lemon that’s sure to invigorate your Easter festivities.
Perfect Occasion: These tartlets are perfect for Easter Sunday, spring gatherings, or any occasion that calls for a special, light dessert. They are particularly fitting for garden parties, afternoon teas, or as a sophisticated treat after a family meal. Their elegant presentation and refreshing flavor make them a wonderful choice for welcoming the warmer months.
Decoration Tips:
- Garnish with Flair: Top each tartlet with a small sprig of fresh mint or a thin lemon slice to enhance their visual appeal and add a touch of freshness.
- Elegant Serving: Serve the tartlets on a vintage cake stand or a pastel-colored platter to emphasize the festive occasion.
- Edible Flowers: Adding edible flowers such as pansies or violets can bring a pop of color and a springtime feel to your dessert presentation.
Ingredients:
- Flour: 210g
- Almond powder: 40g
- Salt: 1 pinch
- Icing sugar: 90g
- Soft butter: 115g
- Egg: 1
For the Lemon Cream:
- Eggs: 2
- Lemon juice: 60g
- Lemon zest: from 1 lemon
- Sugar: 50g
- Butter: 50g
For the Meringue:
- Egg white: 1
- Sugar: Double the weight of the egg white
- Prepare the Tart Shell:
- In a mixer, blend flour, almond powder, salt, icing sugar, and soft butter until sandy.
- Mix in the egg to form a dough, wrap, and chill for 2 hours.
- Roll out the dough, cut, and line tart rings, trimming excess. Freeze lined rings for 2 hours.
- Bake the Tart Shells:
- Fill with rice or beans on parchment paper to weigh down the dough. Bake at 170°C for 15-20 minutes, apply an egg yolk wash to the edges, and bake until golden. Cool.
- Make the Lemon Cream:
- Whisk eggs, lemon juice, zest, and sugar in a saucepan over low heat until thickened. Mix in butter until smooth.
- Fill cooled shells with lemon cream. Chill for 3 hours.
- Prepare the Meringue:
- Whisk egg white, gradually adding sugar until stiff peaks form.
- Pipe onto half of the tartlets using a Saint Honoré tip.
Enjoy: Serve these heavenly lemon meringue tartlets at your next gathering and watch them disappear! Enjoy this taste of spring, crafted with love and care, on any festive occasion.
