Lemon Cream Tartlets with Silken Meringue and Fresh Berries

Indulge in the delightful fusion of flavors and textures with these Lemon Cream Tartlets topped with silky meringue and fresh berries. This dessert captures the essence of vibrant citrus, creamy goodness, and a touch of sweetness from perfectly toasted meringue. The tartlet base is a rich and buttery pastry, providing the perfect foundation for the tangy lemon cream. The process involves crafting each layer with care, from preparing the dough to whipping up a cloud-like meringue that crowns the tartlets. Adorned with fresh berries, this dessert not only delights the palate but is also a visual treat. Whether you are entertaining guests or simply treating yourself, these tartlets promise an exquisite experience. Enjoy the refreshing contrast of flavors—sweet, tart, and a hint of caramelization from the torched meringue. Impress your friends and family with this elegant dessert that embodies sophistication and taste. Let each bite transport you to a realm of culinary bliss, with the zing of lemon and the sweetness of berries dancing on your taste buds.

Ingredients

Main Ingredients

• Tartlet Base:
  • 500 g flour
  • 350 g butter
  • 1 egg yolk
  • 1 egg
  • 155 g sugar
• Lemon Cream:
  • 8 egg yolks
  • 135 g sugar
  • 100 ml lemon juice (from 3 lemons)
  • 175 g butter
  • Zest of 1 lemon
• Meringue:
  • 200 ml egg whites
  • 275 g sugar
• For Serving:
  • Assorted fresh berries of choice

Preparation Time

Approximately 75 minutes

Step-by-Step Instructions

1. Prepare Tartlet Base: Combine flour, butter, egg yolk, egg, and sugar in a bowl. Mix until a dough forms. Chill for about 30 minutes.
2. Once chilled, roll out the dough and press into your chosen tartlet molds. Poke small holes in the bottom with a fork.
3. Bake in a preheated oven at 180°C (356°F) until the crusts are light golden brown, approximately 10-15 minutes. Remove and let cool.
4. Make Lemon Cream: Whisk together egg yolks, sugar, lemon juice, and zest. Pour into a heatproof bowl set over a saucepan of simmering water (a double boiler setup).
5. Stir continuously until the mixture thickens to a creamy consistency, about 15 minutes. This gentle heating prevents curdling.
6. Strain through a sieve to remove lemon zest, returning a smooth cream.
7. Gradually mix in cold butter cubes, allowing the cream to cool and smooth out.
8. Prepare Meringue: Beat egg whites with one-third of the sugar until soft peaks form. Gradually add remaining sugar while whipping to stiff peaks for a glossy finish.
9. Assemble Tartlets: Pipe or spoon lemon cream into each tartlet, nearly to the edge.
10. Top with piped meringue using a pastry bag fitted with a decorative tip.
11. Lightly torch the meringue with a kitchen torch or briefly bake in a hot oven at 220°C (428°F) to golden perfection.
12. Garnish each tartlet generously with a selection of fresh berries for a burst of freshness.

Tips

• Chill the dough well for easier handling and rolling.
• Use a fine-mesh sieve for the lemon cream to ensure a silky texture.
• A kitchen torch is ideal for meringue, but a quick broil can work.

Nutrition

• Calories: 380
• Protein: 5 g
• Fats: 25 g
• Carbohydrates: 35 g

Variations

• Replace lemon with lime or orange for a different citrus twist.
• Use coconut sugar or honey as a natural sweetener alternative.

Serving Suggestions

• Pair with a cup of mint tea for a refreshing balance.
• Garnish with edible flowers for a floral touch.

Best Places

• Maison Ladurée - Renowned for exquisite pastries and vibrant atmosphere. Location: 16 Rue Royale, Paris, France.
• Balthazar Bakery - Offers delightful classic European pastries. Location: 80 Spring St, New York, USA.
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• Patisserie Sadaharu AOKI - Blends French techniques with Japanese flavors. Location: 35 Rue de Vaugirard, Paris, France.
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