Zesty Lemon Bites (Print Version)
# Ingredients:
→ Crust
01 -
200 grams all-purpose flour
02 -
50 grams powdered sugar
03 -
100 grams unsalted butter, cold and cubed
04 -
1 large egg yolk
05 -
2 tablespoons cold water
→ Lemon Filling
06 -
4 large egg yolks
07 -
150 grams granulated sugar
08 -
120 milliliters freshly squeezed lemon juice
09 -
1 tablespoon lemon zest
10 -
100 grams unsalted butter, cubed
→ Lilac Meringue
11 -
2 large egg whites
12 -
100 grams granulated sugar
13 -
1/4 teaspoon cream of tartar
14 -
Lilac food coloring, optional
# Instructions:
01 -
In a bowl, mix flour and powdered sugar. Add cold, cubed butter and rub until the mixture resembles breadcrumbs. Stir in the egg yolk and cold water to form a dough. Wrap and chill for 30 minutes.
02 -
Preheat the oven to 180°C. Roll out the dough, cut into circles, and press into mini tart tins. Prick the bases with a fork and bake for 12-15 minutes until golden. Let cool completely.
03 -
In a heatproof bowl, whisk egg yolks, sugar, lemon juice, and zest. Place over a saucepan of simmering water and whisk until thickened. Remove from heat and stir in butter until smooth. Chill before use.
04 -
Whip egg whites and cream of tartar to soft peaks. Gradually add sugar and whip to stiff peaks. Mix in food coloring, if desired.
05 -
Fill cooled tart shells with lemon curd. Top with lilac meringue using a piping bag.
06 -
Torch the meringue lightly with a kitchen torch or place under a broiler for a golden finish. Garnish as desired and serve.
# Notes:
01 -
Chill the tart dough to reduce shrinkage during baking.
02 -
Lemon curd can be made a day ahead to save time.
03 -
Tarts can be garnished with edible flowers for an elegant touch.