Lemon Meringue Tartlets


Gosh…..this is my first challenge in my life . . . . lol! especially with the daring bakers. Why now? and not before?. . . well I have notice the daring bakers but I alway assume this event is for beautiful ladies . . . . I am sure you know what I mean. But truely after reading baking blogs reviews one after another, I decided to try this challenge basically to overcome my fears, trust me, I am saying this out from my heart . . . . my fears. Well I got this challenge done and straight I went and get it posted before the day becomes 29. I guess I had made it! A pat on my shoulder. I hope you will like my lemon meringue tartlets.

Lemon Meringue Tarlets

For the Crust:

¾ cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
2 cups (475 mL) all-purpose flour
¼ cup (60 mL) granulated sugar
¼ tsp (1.2 mL) salt
? cup (80 mL) ice water

For the Filling:

2 cups (475 mL) water
1 cup (240 mL) granulated sugar
½ cup (120 mL) cornstarch
5 egg yolks, beaten
¼ cup (60 mL) butter
¾ cup (180 mL) fresh lemon juice
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla extract

For the Meringue:

5 egg whites, room temperature
½ tsp (2.5 mL) cream of tartar
¼ tsp (1.2 mL) salt
½ tsp (2.5 mL) vanilla extract
¾ cup (180 mL) granulated sugar

For the Crust: Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.

To roll out tartlet dough, slice the dough into 6 pieces. On lightly floured surface, roll each circle of dough into a 5 inch disk. Stack the disks, separated by pieces of plastic wrap, on a plate, and refrigerate for 30 minutes.To bake the dough, position rack in oven to the centre of oven and preheat to 350ºF (180ºC). Place the disks of dough, evenly spaced, on a baking sheet and bake for 20 to 25 minutes, until golden brown. Cool completely.

To finish tartlets, first place oven rack in the upper third of the oven and increase heat to 425ºF.

Divide the lemon filling equally among the disks, mounding it in the centre and leaving a 1-inch border all the way around.
Spoon the meringue decoratively over each tartlet, right to the edges, in dramatic swirling peaks. Return tartlets to oven and bake for about 5 minutes, until the meringue is golden brown.

Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.

For the Filling: Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated.

Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.

For the Meringue: Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.

I am now very hungry waiting for my next challenge, as fears had been overcome!

Love Sunny Yaw


  • Flanboyant Eats
    January 30, 2008 - 10:36 am | Permalink

    Congrats on ur first challenge. They look great… I’ve now seen about 10 different versions and they all look sooo good.

    What’s next??

  • creampuff
    January 30, 2008 - 1:54 pm | Permalink

    Those are so adorable! Congratulations on completing your first DB challenge!

  • Karen
    January 30, 2008 - 6:26 pm | Permalink

    Those pies look amazing! Seriously, so good. And the way you piped your meringue was fresh and inventive. Wonderful, fantastic job!

  • Cynthia
    January 30, 2008 - 6:35 pm | Permalink

    Oh look at the style and finesse of your pies!

  • Claire
    January 30, 2008 - 6:50 pm | Permalink

    Wonderful job! I love the decorative meringues…and your curd looks great.

  • Oh for the love of food!
    January 30, 2008 - 7:01 pm | Permalink

    Looks like you are the first guys to join the Daring Bakers! What an excellent job – but I’d expect nothing less from you two! Go show them more of your kungfu! HA!HA!

  • Meeta
    January 30, 2008 - 11:57 pm | Permalink

    This is great. Well done on your first challenge you did a wonderful job!

  • Tracy
    January 31, 2008 - 8:34 am | Permalink

    Congrats on your first challenge! I love how you did your meringue. Looks amazing!!

  • Jen Yu
    January 31, 2008 - 10:54 am | Permalink

    Oh, I love the way you guys did those tartelettes – they are beautiful! Great job on the meringue piping, such a lovely flourish :)

  • Anali
    January 31, 2008 - 10:38 pm | Permalink

    So nice that you’re a Daring Baker! Those last two photos really got me. I just want a little bite. Okay, well maybe I really want two or three whole tartlets actually! : D

  • teckiee
    February 1, 2008 - 6:50 am | Permalink

    muahahahah so made once… can always make again… how bout making some for the bbq? ;p

  • Chez Denise et Laudalino
    February 1, 2008 - 5:24 pm | Permalink

    These are beauitful – I love them! Welcome to the DB club and you did a great job!

  • eatme_delicious
    February 8, 2008 - 7:15 am | Permalink

    Your tartlets look great! I love the cross section shots. Glad you joined us. :)

  • katie
    July 7, 2008 - 9:28 am | Permalink

    those tartlets look amazing. i love lemon meringue.

    haha I also love the different designs you had for your meringue! great!

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

    CommentLuv badge

    Related Posts Widget for Blogs by LinkWithin