Lemon tarts, very crispy and topped with meringue

INGREDIENTS for 6

• 12 sheets of filo pastry

• 140 g lemon juice + the zest

• 2 egg yolks

• 2 whole eggs

• 50 g Natsuc sugar

• 50 g butter

• 3 egg whites (for the meringue)

• 35 g Natsuc sugar (for the meringue)

• 1 pinch of salt (for the meringue)

• To candy the zest (30 g Natsuc sugar + the zest + the juice of 1 lemon)

• For the tartlet cases (30 g Natsuc sugar + 40 g melted butter)

• Making the lemon cream

• Bring the lemon juice to the boil with the butter.

• Whisk the sugar with the whole eggs and yolks until pale

• Pour the buttery juice over the mixture, cook for 2 minutes, then cool immediately.

Assembling the tartlet cases

• Cut 24 squares of pastry, 12 x 12 cm

• Brush each square with the buttered Natsuc sugar

• Layer 4 squares in each tartlet ring, making sure the pastry follows the shape of the ring.

• Bake at 130°C for 10 to 15 minutes to colour and dry

• Candying the zest

• Zest your unwaxed lemons and blanch the zest twice

• Drain and return to the pan with 5 cl water, the Natsuc sugar and the juice

• Simmer gently until syrupy.

• Making the meringue

• Whisk the egg whites to stiff peaks, then sprinkle in the Natsuc sugar.

• Keep whisking for 3 to 4 minutes

• Assembling the tartlets

• Spread the lemon cream in the base of the tartlets.

• Top with the candied zest.

• Using a piping bag, pipe small dots of meringue over the cream.

• Heat the oven grill

• Flash the meringue under the grill until nicely browned

Chef's tip

Very crispy lemon meringue tartlets

• You can arrange sliced strawberries on the lemon cream instead of the meringue.

• You can also serve these tartlets with a mousseline sauce or a strawberry coulis