Lemon and condensed milk tartlets with meringue
Total time1 h 20 min Includes the indicated waiting time How this time is calculated
Preparation excluding the indicated waiting: 30 min · Cooking: 30 min · Resting: 20 min.
Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Weights used to estimate calories
- Egg yolk: Edible weight per unit: 20 g.
Total time: 1 h 20 min Includes waiting time How this time is calculated
Preparation excluding indicated waiting: 30 min · Cooking: 30 min · Resting: 20 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.
Recipe characteristics
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Recipe characteristics
Dessert
Dessert · Afternoon snack
1 to 2 hours
Method
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Prepare the pastry shells. Preheat the oven to 180°C. Divide the 250 g shortcrust pastry between four tartlet tins and line their bases and sides. Cover the pastry with baking parchment and add baking weights. Bake for 10 minutes, then carefully remove the weights and parchment.
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Mix the filling. In a bowl, combine the 390 g condensed milk, two egg yolks, 120 ml lemon juice and half the lemon zest. Stir until smooth.
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Fold in the whipped egg white. Divide the pasteurised egg whites: use 30 g for the filling and reserve the remaining 60 g for the meringue. Whip the 30 g until they form firm peaks. Fold into the filling with a spatula, using gentle movements from the bottom upwards.
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Bake the tartlets. Divide the filling between the four shells. Bake at 180°C for 15–20 minutes, until the edges are set and the centre wobbles slightly when the tin is moved, without looking liquid. Leave to cool for about 20 minutes before decorating.
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Make the meringue. In a clean, dry, grease-free bowl, whisk the reserved 60 g pasteurised egg white. Once foamy, gradually add the 25 g sugar while continuing to whisk. Beat until glossy and firm peaks form. Gently fold in the remaining lemon zest.
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Decorate and serve. Transfer the meringue to a piping bag and pipe onto the cold tartlets. Finish with berries and mint leaves. The final meringue is served without baking.
Weights used to estimate calories
- Egg yolk: Edible weight per unit: 20 g.
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Ovenproof ramekins
A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.
View on AmazonKitchenCraft piping bag and nozzles
Pipe dough and decorate with meringue or cream; choose a nozzle to suit the finish.
View on AmazonTefal Ingenio silicone spatula
Fold in whipped egg whites and scrape dough and cream from the bowl with a flexible spatula.
View on AmazonKitchenCraft ceramic baking beans
Keep pastry in place when blind baking, with baking parchment between the pastry and the weights.
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