Lemon & yuzu meringue tart recipe

Delicate, crisp tarts topped with a lemon-yuzu cream balanced between acidity and sweetness, the whole sublimated by a light, golden meringue. An elegant, fresh and refined pastry for lovers of lemony flavors with exotic notes.

Prep Time

35 minutes

Cooking Time

20 minutes

Servings

6

Ingredients

• 200 g flour
• 100 g cold butter, diced
• 70 g powdered sugar
• 1 egg
• 1 pinch salt
• 150 ml lemon juice + 50 ml yuzu juice
• Zest of 1 untreated lemon
• 120 g sugar
• 3 eggs
• 80 g butter
• 1 tbsp. cornflour (optional for firmer cream)
• 3 egg whites
• 90 g sugar
• 1 teaspoon lemon juice (stabilizing)

Directions

1. Mix the powdered sugar and salt with the butter (at room temperature) to whiten the mixture.
2. Stir in the egg.
3. Add the flour and rub it in with your fingertips. Form a ball without overworking the dough.
4. Strain and refrigerate for 30 minutes.
5. Spread and line the tartlet moulds.
6. Prick the dough and bake for 12 to 15 minutes at 165°C.
7. In a saucepan, whisk sugar, juice and zest until boiling.
8. In a bowl, beat the eggs with the cornflour.
9. Add the egg and maizena mixture to the pan.
10. Cook over low heat, stirring until thickened, 2-3 minutes.
11. Remove from the heat and add the butter in pieces.
12. Strain if necessary, then let cool slightly.
13. Garnish the tart shells and chill for 30 min.
14. Beat the egg whites until stiff.
15. Melt the sugar with a little water to about 117° for an Italian meringue.
16. Gradually add the melted sugar, then the lemon juice to the stiffly beaten egg whites.
17. Pocket or spread the meringue over the tartlets.
18. Brown with a blowtorch or place under the grill for 1-2 minutes (watch carefully!).