Lemon meringue tartlets

8 Lemon meringue tartlets
(Or one large pie)

For the dough

• 130g (1 cup) of all-purpose flour
• 100g (7 tbsp) of salted butter
• 50g (1/4 cup) of brown sugar
• 30ml (2 tbsp) of water

For the lemon filling

• 3 lemons
• 4 eggs
• 100g (1 cup) of granulated sugar
• 100g (7 tbsp) of salted butter

For the Italian meringue

• 2 egg whites
• 150g (3/4 cup) of granulated sugar
• 50ml (1/2 cup) of water

Finely grate the zest of the washed lemons, and add them to sugar. Mix well.Squeeze the juice of the 3 lemons into a saucepan. Add the scented sugar and the beaten eggs. Warm over low heat stirring constantly, until the cream is thickened. Remove from heat, let cool for a few minutes and add the butter cut into pieces. Put clinging film over, that should stick to the cream. Refrigerate for at least 2 hours.

Prepare the dough

In a bowl, mix the flour and the granulated sugar, then add the softened butter. Knead well, then add cold water all at once. Form a ball of dough. (It should come off easily; if it sticks, add some flour).

Preheat your oven to 180 ° C (350°F). Separate the dough into 8 pieces, roll them on a sheet of floured parchment paper. Line the buttered and floured molds, then bake for about 15 to 20 minutes, until the dough is golden brown. Let cool.

When the tartlets shells are cooled, garnish with the chilled lemon cream.

Meringue preparation

In a saucepan, add water and sugar and boil for 5 minutes. In the meantime, whip egg whites until foamy. When the syrup is ready, pour it very gently into the whites, while continuing to beat them. Then beat for another ten minutes, until the meringue has cooled down.

Using a pastry bag, spread the Italian meringue over the tartlets, then lightly brown with a kitchen blowtorch.