The Recipe

Lemon Tartlets with Meringue Caps

COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
Lemon Tartlets with Meringue Caps
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12

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

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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