Taste

INGREDIENTS

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.