Lemon tartlet with meringue topping
- Preparation time 45 min.
- easy
Preparation
Arrange the tartelettes on a tray.
Prepare the lemon cream according to our recipe "Lemon Curd" and spread it on the tartelettes while they are still warm.
Whisk the egg whites together with the finely ground sugar and a pinch of salt for at least 5 minutes until foamy.
Using a piping bag, pipe the meringue mixture onto the cupcakes, carefully caramelise the meringue with the Bunsen burner until lightly golden brown, keeping enough distance so that the meringue has time to dry out. Alternatively, in a grill/oven, preheat the grill to high, then reduce the temperature to 100°, place the meringue tartlets close under the grill, allow the hot oven air to escape briefly and then leave the tartlets to dry at 100° for about 20 minutes.
Chill the tartlets for about an hour before serving.
From the online shop
Organic Panela cane sugar
