The Recipe
Lemon Tartlets with Meringue Caps
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
Thin tuile cookies are baked, then folded into tartlet shells while still warm. Once cooled, each ruffled cup is filled with vibrant, sweet lemon curd and topped with a playful meringue curlicue.
INGREDIENTS
- 6 large egg yolks
- 1 tablespoon finely grated lemon zest, plus 1/2 cup fresh lemon juice (about 3 lemons total)
- 3/4 cup granulated sugar
- Pinch of salt
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 3 large egg whites, room temperature
- 1/2 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2/3 cup confectioners' sugar, sifted
- 2 large egg whites, room temperature
- 1/2 cup sifted all-purpose flour
- 1/2 teaspoon pure vanilla extract
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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