- 1 large egg at room temperature
- 3/4 cup sugar
- 5 1/2 tablespoons unsalted butter at room temperature cut into pieces
- 1/8 teaspoon baking soda
- 1 tablespoon mayonnaise
- 1 1/3 cups all purpose flour
- Lemon curd
- 3 large eggs
- 1/3 cup granulated sugar
- 1 teaspoon grated lemon zest
- 1/2 cup freshly squeezed lemon
- 6 tablespoons melted butter
- Pinch salt
- Meringue – italian
- 1/2 cup sugar
- 1/2 cup water
- 4 room temp eggs
- 1/2 teaspoon cream of tartar or lemon juice/ essence
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.
Sieve lemon curd then cool. Place in refrigerator until needed
For the tartlets. Using electric mixer beat egg, add sugar until even consistency. Add the butter, until creamy.
Add sifted flour mixed with baking soda. Add mayonnaise until blended and with cookie dough consistency.
Make gum sized balls and put into cupcake pans. Mold into the sides of the cupcake thins making a well deep.
Bake for 10mins ar 350F.
Let it cool.
On medium heat. Mix water and sugar until it reaches 240F
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.
Assemble then torch or place meringue on top heat for desired color
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