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Very crispy lemon meringue tartlets


For 6 people

  • 12 sheets of filo pastry
  • 140g lemon juice + zest
  • 2 egg yolks
  • 2 whole eggs
  • 50g Natsuc sugar
  • 50g butter
  • 3 egg whites (for the meringue)
  • 35g Natsuc sugar (for the meringue)
  • 1 pinch of salt (for the meringue)
  • To confit the zests (30g Natsuc sugar + zest + juice of 1 lemon)
  • For the tartlets (30g Natsuc sugar + 40g melted butter)
  • For the lemon cream
  • Boil up the lemon juice with the butter.
  • Whiten the sugar with the whole eggs + yolks.
  • Pour the buttery juice over the mixture and cook for 2 min, then chill immediately.

Assembling the tartlets

  • Cut the dough into 24 squares, 12 x 12 cm.
  • Coat each square with the buttery Natsuc sugar.
  • Put 4 rectangles on top of each tartlet circle, being careful to match the dough with the shape of the circle.
  • Bake at 130°C for 10/15 min to brown and dry them.
  • Confit the zests.
  • Zest your untreated lemons and blanch them twice.
  • Drain the zests and put them back into the pan with 5cl of water, the Natsuc sugar and the juice.
  • Leave them to simmer until you obtain a syrupy mixture.
  • For the meringue
  • Beat your egg whites until they form stiff peaks, then sift in the Natsuc sugar.
  • Beat for 3 to 4 min.
  • Assembling the tartlets
  • Place the lemon cream into the bottoms of the tartlets.
  • Arrange the confit zests over the top.
  • Using a piping bag, add small peaks of meringue on top of the cream.
  • Heat the grill.
  • Briefly grill the meringues until they turn a nice brown color.


My extra tip

Very crispy lemon meringue tartlets

  • You can add some cut up strawberries to the lemon cream (this will save you from having to use meringue).
  • You could also make a creamy sauce or strawberry coulis to serve with these tartlets.

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