Lemon tartlets with lemon meringue frosting


  1. Tartlets
  2. 1 large egg at room temperature
  3. 3/4 cup sugar
  4. 5 1/2 tablespoons unsalted butter at room temperature cut into pieces
  5. 1/8 teaspoon baking soda
  6. 1 tablespoon mayonnaise
  7. 1 1/3 cups all purpose flour
  8. Lemon curd
  9. 3 large eggs
  10. 1/3 cup granulated sugar
  11. 1 teaspoon grated lemon zest
  12. 1/2 cup freshly squeezed lemon
  13. 6 tablespoons melted butter
  14. Pinch salt
  15. Meringue – italian
  16. 1/2 cup sugar
  17. 1/2 cup water
  18. 4 room temp eggs
  19. 1/2 teaspoon cream of tartar or lemon juice/ essence


  1. In a medium saucepan whisk together 3 eggs, 1/3 cup sugar, pinch of salt, grated lemon zest, lemon juice then butter. Put into medium heat until butter is melted and thickened, whisking constantly.

  2. Sieve lemon curd then cool. Place in refrigerator until needed

  3. For the tartlets. Using electric mixer beat egg, add sugar until even consistency. Add the butter, until creamy.

  4. Add sifted flour mixed with baking soda. Add mayonnaise until blended and with cookie dough consistency.

  5. Make gum sized balls and put into cupcake pans. Mold into the sides of the cupcake thins making a well deep.

  6. Bake for 10mins ar 350F.

  7. Let it cool.

  8. On medium heat. Mix water and sugar until it reaches 240F

  9. Wipe mixer with lemon juice, add egg whites then beat at medium speed until peaked. Add sugar syrup while beating at high speed until desired stiffness is achieved.

  10. Assemble then torch or place meringue on top heat for desired color

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