First, prepare a shortcrust pastry before adding the lemon cream.
For the shortcrust pastry:
Mix all the ingredients together in the order listed below:
500g of flour
2 eggs + 1 egg yolk
2 teaspoons of baking powder
125g of sugar
1 sachet of vanilla sugar
250g of softened margarine
1 tablespoon of oil
A pinch of salt
Mix all the ingredients in a food processor fitted with the dough hook. Once you have a smooth shortcrust pastry (add a little water if your dough is too stiff), roll out the dough to a maximum thickness of 0.5 cm and place it in your small molds.
Bake it in the oven at 180 degrees (15 to 20 minutes depending on each oven).
Next, prepare the lemon cream:
Ingredients :
3 egg yolks
100g of sugar
The juice of 4 lemons plus the zest
1 tablespoon of cornstarch
In a small saucepan, mix the egg yolks, sugar, lemon zest and juice, then add the cornflour dissolved in a large glass of water and heat until you obtain a custard.
Let it cool slightly and pour into mini molds and place in the freezer.
Prepare a meringue
Ingredients :
180g of sugar
A little lemon juice
Beat the egg whites until stiff peaks form, then gradually add the sugar and lemon juice. Pipe the mixture attractively onto the mini tarts and lightly burn with a small blowtorch.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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