RECIPES
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Lemon Meringue Tartlets Cook with the proper tools. Use the 1 quart saucepan and the basting spoon to create these Lemon Meringue Tartlets These darlings of the dessert table are perfect two-bite sweets. They are very easy to make, and the signature meringue topping doesn’t have to be piped on – just spoon it. Directions Rich Short Dough In a mixer fitted with a paddle attachment, combine the butter, sugar, vanilla extract, and lemon zest on medium speed, scraping down the bowl as needed, until the mixture is smooth and light in color, 3 to 4 minutes. Add the egg yolks gradually, scraping down the bowl and blending until smooth after each addition. Add the flour all at once and mix on low speed just until blended. Turn the dough out onto a lightly floured work surface. Divide the dough into recipe-ready amounts as desired, measuring one 12-ounce portion for the tartlets. Wrap each portion tightly in plastic wrap and refrigerate for at least 1 hour before rolling. (The dough can be wrapped in plastic wrap and refrigerated up to 1 week or frozen for later use.) For tartlet shells, grease twenty-four 2-inch tartlet pans, place on a sheet pan, and set aside. Roll out the premeasured 12 ounces of dough on the work surface to a ⅛-inch thickness and cut out twenty-four 2¼-inch rounds using a cookie cutter. Line the tart pans with the dough rounds. Prick the dough with a fork and refrigerate until the dough is firm, about 10 minutes. Bake the tartlet shells in a preheated 350˚F oven until very light golden brown, 10 to 12 minutes. Cool the tart shells completely in the pans, remove, and place on a sheet pan; reserve for later use.
Combine half the butter, half the sugar, and the lemon juice and zest in a small saucepan and bring to a boil over medium heat, stirring gently to dissolve the sugar, about 3 minutes. Meanwhile, blend the egg yolks with the remaining sugar in a medium heat-safe bowl. Temper by gradually adding about one-third of the lemon juice mixture, whisking constantly. Return the tempered egg mixture to the saucepan. Continue cooking, whisking constantly, until the mixture thickens and comes to a simmer, 2 to 3 minutes. Stir in the remaining butter. Strain the curd into a shallow container or bowl. Cool the curd over an ice bath, stirring constantly, until it reaches room temperature. Spoon or pipe 2 tsp. of lemon curd into each tartlet shell. (The curd should just come to the top of the shell without overflowing.) Cover the tartlets with plastic wrap and refrigerate until needed.
Place the egg whites in the bowl of an electric mixer. Beat them on high speed until frothy and gradually beat in the sugar. Beat the meringue on high speed until medium peaks form, about 8 minutes. Pipe or dollop the meringue on top of the tartlets and brown the tops using a torch or under the broiler. Serve immediately. This recipe is from The Culinary Institute of America's Hors d’Oeuvre at Home cookbook, which is available for purchase at bookstores nationwide. |
Ingredients makes 24 tartlets Rich Short Dough Lemon Curd Meringue |
