Lemon Curd Meringue Tart | Sanjeev Kapoor Khazana

Freshly baked mini tarts topped with lemon curd and meringue.

LEMON CURD MERINGUE TART

Ingredients

½ cup lemon juice
Zest of 2 lemons
200 grams short crust
¼ cup + 3 tablespoonscastor sugar
3 eggs
2 tablespoons butter
Melted white chocolate for brushing

Method

1. Preheat oven at 180º C.Cut the parchment paper into medium squares.
2. Dust the worktop with some flour and roll out the short crust into a thin disc. Cut out roundels using a medium size cookie cutter.
3. Gently press the short crust roundels into tart moulds. Remove the excess dough and place the parchment papers into each. Fill them with some beans and blind bake in the preheated oven for 10-12 minutes.
4. Heat lemon juice in a non-stick pan. Add ¼ cup castor sugar and lemon zest, mix and bring to a boil.
5. Separate egg yolks from whites and place in two different bowls.
6. Add butter to the lemon juice mixture and mix well. Remove from heat.
7. Add some of the lemon juice mixture to the egg yolks and whisk. Add the remaining mixture and whisk again.
8. Heat the prepared egg yolk mixture and stir till thick. Switch off heat and transfer into a bowl. Refrigerate the lemon curd.
9. Demould the tarts.
10. Blend egg whites with an electric blender. Add 3 tablespoons castor sugar and blend till a light and fluffy meringue is formed. Refrigerate.
11. Fill a piping bag with the prepared lemon curd mixture.
12. Brush the base of the tarts with the melted white chocolate. Pipe in the lemon curd mixture and refrigerate for 5 minutes.
13. Transfer the egg white mixture into a piping bag fitted with a nozzle.
14. Pipe out the meringue on top of the lemon curd and caramelize the top with a blow torch.
15. Serve immediately.

Preparation Time: 40-45 minutes
Cooking Time: 20-25 minutes

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Cuisine - Fusion

Course - Desserts

Dish - Desserts