Tartlets with lemon cream

Lemon cream. Finely grate the lemon zest and squeeze the juice from the lemons. Mix all ingredients with a whisk in a thick-bottomed saucepan and pour in 100 ml of water. Stirring constantly, bring the mixture to a boil over medium heat, then reduce the heat and simmer until thickened, 3 minutes. Strain the cream through a fine sieve and cool, covering the surface with film.

Prepare the dough. Combine dry ingredients and lemon zest in the bowl of a food processor fitted with the blade attachment. Add butter, cut into small cubes, and quickly chop into crumbs. Add the egg and 2-3 tbsp. l. cold water and turn on the processor for another 3 seconds until the dough comes together.

Wrap the dough in film and leave for at least 30 minutes. in the refrigerator. Grease 8cm tartlet tins.

Place the dough on lightly floured baking paper and roll out to 3mm thick. Cut circles with a diameter of 11-12 cm from the dough and place into molds. Roll along the edges with a rolling pin to remove excess dough. Lightly prick the surface of the dough with a fork and return to the refrigerator for another 30 minutes.

Preheat the oven to 180°C. Place the baskets in the oven preheated to 175°C and bake for 20 minutes until golden brown.

Beat the whites with a mixer until soft peaks form. Without stopping whisking, add powdered sugar little by little to form a stable foam that does not fall off the whisk.

Fill the tartlets with lemon cream and place the meringue on top of the cream. Using a strainer, sprinkle the meringue with a small amount of powdered sugar and place in the oven with a preheated grill for 10 minutes, until the meringue has beautiful light brown marks.