Cute Italian Lemon Meringue Cake

Cute Italian Lemon Meringue Cake Recipes :

The ingredients :

For the shortcrust pastry :

• 100g T45 flour
• 50g butter at room temperature
• 20g caster sugar
• 1 egg yolk
• 1 tsp water
• 1g of salt

For the lemon curd :

• 1 lemon (45 to 50 ml of juice)
• 2 eggs
• 65g sugar
• 15g butter

For the Italian meringue :

• 1 egg white
• 60g caster sugar
• 20 ml of water

The preparation :

Prepare the lemon curd :

1. In a saucepan, beat the eggs with the sugar then add the juice, passing it through a sieve.
2. Heat over low heat without stopping mixing with a whisk until the preparation thickens.
3. Be careful not to boil the cream so as not to coagulate the eggs!
4. Remove the pan from the heat, add the butter cut into pieces and smooth the lemon curd with a maryse.
5. Let cool completely before putting it in the fridge.

The Tartlets :

• In a bowl, pour the flour, sugar, salt and the butter cut into pieces.
• Sand with your hands and then crumble with your fingertips until a sandy powder is obtained.
• Once the sand is obtained, make a well in the center and add the egg yolk with 1 tsp of water.
• Mix everything quickly and without overworking the dough so that it does not become elastic.
• Form a pebble and wrap it in cling film and keep it cool for at least 1 hour.
• On the lightly floured work surface, spread the shortbread dough to a thickness of 2 mm using the rolling pin.
• Prick it over the whole surface with a fork and then, using a 6 cm diameter cutter, cut out the tart shells.
• Pick up these with a very fine spatula and darken the mini-tart impressions with.
• Chill for 30 ‘.
• Gather the dough scraps then re-spread to repeat the operation until the dough is used up.
• Preheat the oven to 170 ° and bake the tart shells for 10 to 15 ‘.
• Let it cool on rack.
• Once cooled, garnish each tart bottom with a teaspoon of lemon curd then refrigerate.

Make the Cute Italian Lemon Meringue :

1. In a saucepan, combine the sugar and water.
2. Place a thermometer in it and heat to a temperature of 118 °.
3. At the same time, start mounting the snow white at low speed and gradually increasing it.
4. When the syrup has reached 118 °, remove from the heat and pour it over the white, continuing to beat at moderate speed, until the meringue cools.
5. Put it in the pastry bag fitted with a fluted tip, decorate the mini-tartlets nicely and brown with a blowtorch.

Enjoy your meal … !

see also : Mascarpone Italian Cake Recipe