Lemon Tarts with Meringue
Nutritional values
(Percentage of daily recommendation)
| Calorie | 115 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 48 mg | (1 %) | ||
| Calcium | 4 mg | (0 %) | ||
| Magnesium | 6 mg | (2 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the meringue
- 3 egg whites
- 100 grams powdered sugar
- 1 tsp grated Lemon peel (untreated)
- For the filling
- 100 grams powdered sugar
- 100 milliliters lemon juice
- 1 tsp grated Lemon peel (untreated)
- 2 egg whites
Preparation steps
For the tart: Mix the dough ingredients with the cold butter and knead quickly into a ball, wrap in plastic wrap and refrigerate 1 hour.
Preheat the oven to 200°C convection (approximately 400°F). Butter the tartlet molds, each about 8 cm in diameter (approximately 3 inches).
Roll out the dough, cut out slightly larger than the tins and line the tins, pricking several times with a fork. Cover with parchment paper and the dried beans. Bake for about 10 minutes. Remove from the oven, remove beans and parchment paper and let cool.
For the filling: Beat the yolks with cornstarch, cream and 50 grams of powdered sugar (approximately 2 ounces) over a hot water bath until creamy. Add in the lemon juice and zest. Beat the egg whites until stiff, and slowly add the remaining powdered sugar. Carefully fold the egg whites into the lemon cream. Spread the mixture onto the tartlets and bake for 15 minutes at 160°C (approximately 320°F).
For the meringue: Beat the egg whites until stiff and slowly add the powdered sugar. Add in the lemon zest. Place the mixture into a piping bag with a serrated tip and pipe onto the lemon filling of the tarts.
With a Bunsen burner, brown the meringue tips. Allow to cool and remove from the molds.
