Tartelettes Citron Meringuees Recipe

There’s just something magical about turning lemons into sunshine on a plate, and this lemon tart recipe does exactly that. It’s like taking a mini-vacation to a citrus grove every time you take a bite. Let’s dive into the zestiness and sweetness that makes life a little brighter, one tartlet at a time!

My favorite crafting the ideal Tartelettes Citron Meringuées, a delicious harmony of sweet and tart. The base, with its chilled, diced butter and powdered sugar, supports a filling made from freshly squeezed lemon juice and lemon zest with an experience level of nearly “luscious.” I would more obviously enjoy the Tartelettes if I didn’t feel so guilty about demolishing a base with so much butter, powdered sugar, and remaining melted chocolate from the Tarte au Chocolat made earlier in the morning.

Tartelettes Citron Meringuees Recipe Ingredients

• All-purpose flour: Provides carbohydrates, structure to the tart crust.
• Unsalted butter: Rich in fat, adds flavor, and creates flaky texture.
• Powdered sugar: Sweetens the crust, dissolves easily for smoothness.
• Lemon juice: Freshly squeezed, adds tangy, vibrant flavor to filling.
• Lemon zest: Intensifies citrus aroma, enhances tart flavor.
• Granulated sugar: Sweetens filling and meringue, balances sourness.
• Egg yolk: Adds richness, assists in binding crust ingredients.
• Egg whites: Whipped for meringue; light, airy texture.
• Cream of tartar: Stabilizes egg whites, ensures meringue peaks.

Tartelettes Citron Meringuees Recipe Ingredient Quantities

• 1 and 1/4 cups (160g) all-purpose flour
• 1/2 cup (115g) unsalted butter, chilled and diced
• 1/4 cup (30g) powdered sugar
• 1 large egg yolk
• 1 tablespoon cold water
• 1/2 cup (120ml) lemon juice (freshly squeezed)
• Zest from 2 lemons
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1/2 cup (115g) unsalted butter, diced
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup (100g) granulated sugar

How to Make this Tartelettes Citron Meringuees Recipe

1. Prepare the Tart Dough:
– In a bowl, combine flour (1 and 1/4 cups) and powdered sugar (1/4 cup). Add butter (1/2 cup, diced and chilled) and mix until crumbly.
– Add 1 tablespoon cold water and 1 egg yolk. Stir until a dough forms.
– Plastic wrap, used for covering food, can also be used in this application but it must be warmed first. As I’ve mentioned before, warm plastic wrap loses much of its stickiness, so it is best to cool your project down before covering it.

Using Chill: Cooling Coils in 3D, by Kelly Lamb. In the book ‘Sculpting in Space.’

2. Preheat the Oven:
– Preheat oven to 350°F (175°C).

3. Shape and Bake Shells:
– Dough is rolled out and cut into circles that fit tartlet pans. – The dough is pressed into the pans, forked in the bottoms, and chilled for 10 minutes. – The pastries are baked at 350 degrees for 15 to 20 minutes or until golden. They are cooled completely before filling.

4. Make the Lemon Curd:
– Combine 1/2 cup lemon juice, lemon zest, and 1/2 cup granulated sugar in a saucepan. – Heat over medium heat until sugar dissolves.
– Whisk 2 eggs into the mixture, one at a time. Stir continuously to combine for 6-8 minutes or until the mixture becomes thick.

1. Remove from heat and whisk in 1/2 cup diced butter until smooth.
2. Cool completely.

5. Fill Tart Shells:
– Place lemon curd into baked tartlet shells, smoothing the tops.

6. Prepare the Meringue:
In a clean bowl, whisk 3 egg whites and 1/4 teaspoon of cream of tartar until soft peaks form. – After that, add 1/2 cup of granulated sugar slowly while continuing to beat and mix until stiff peaks form.

7. Top with Meringue:
– Meringue can be spooned or piped onto filled tarts to create peaks or swirls.

8. Bake to Set Meringue:
– Place the tarts back in the oven and bake at 350°F (175°C) for about 10 minutes, until the meringue is golden.

9. Cool:
Let tarts cool down entirely to room temp. before doing anything with them.

10. Serve:
– Serve right away, or chill for as long as 2 days. Most delicious when it’s freshly made.

Tartelettes Citron Meringuees Recipe Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Fork
4. Plastic wrap
5. Rolling pin
6. Tartlet pans
7. Oven
8. Saucepan
9. Whisk
10. Spatula
11. Piping bag (optional, for meringue)
12. Cooling rack

FAQ

• What is the purpose of chilling the butter for the tart crust?Maintaining a cold temperature for the butter is crucial for producing a flaky crust; as the small bits of butter heat up in the oven, they create steam pockets that are essential to this texture.
• Can I use bottled lemon juice instead of freshly squeezed?It is best to use fresh lemon juice for optimal flavor, but if push comes to shove, you can substitute store-bought.
• Why do I need to use cream of tartar in the meringue?The cream of tartar assists the egg whites in stabilization, helping to hold their volume as well as allowing them to achieve the smoothness necessary for a meringue.
• Can I use salted butter instead of unsalted?Using unsalted butter is the best way to control the amount of salt in your baking, but you can also use regular salted butter. Just adjust the other ingredients so that you don’t end up with baking that tastes too salty.
• What’s the best way to prevent the crust from shrinking during baking?After shaping and before baking, the dough must be chilled. The chilling of the dough that has been shaped and is awaiting baking is done for the purpose of preventing shrinkage.
• How do I know when the meringue is stiff enough?The meringue must hold firm peaks when the beaters are lifted, with the tips standing straight up.
• Can the tartelettes be made ahead of time?Indeed, the crust and lemon curd can be made a day in advance; however, for perfect texture and concourse for one’s tastebuds, it is ideal to add the meringue right before serving.

Tartelettes Citron Meringuees Recipe Substitutions and Variations

For all-purpose flour: Use an equal amount of almond flour for a nutty taste and a gluten-free choice.
For butter without salt: Use coconut oil, in a 1:1 ratio, to replace a dairy alternative.
To make powdered sugar: Use an equal amount of superfine sugar or grind granulated sugar into a powder using a blender.
For lime juice: Replace with lemon juice for a different citrus profile.
To stabilize the meringue, use an equal amount of white vinegar or lemon juice in place of cream of tartar.

Pro Tips

1. Cold Ingredients for the Dough: Ensure that both the butter and water are as cold as possible when making the dough. This helps create a flaky texture by preventing the butter from melting before the dough is baked.