The filling for this tartlet is sweet and creamy. The Meyer Lemon is less tart than a regular Lemon. You can use either for this filling.
Bake 8 to 10 tartlet shells and set aside.
|Meyer Lemon Curd Filling
|120 to 160ml
||Meyer Lemon juice
||Meyer Lemon zest
In a small, heavy saucepan add cream, lemon juice and zest and bring to a boil over medium heat, stirring occasionally.
In a medium bowl whisk the egg yolks lightly. Add the sugar and whisk until light and thick.
Temper the egg yolks by stirring about one-third of the hot cream mixture into the bowl with the yolks and sugar. Stir well to prevent scrambling the eggs.
Take the tempered egg mixture and slowly add it back to the remaining boiled milk while stirring. Continue cooking and stirring until the mixture returns to a boil and thickens.
Pour the mixture from the pan through a fine sieve into a bowl. Add the cold, cubed butter and whisk in the until thick and glossy.
Cover with cling film and poke a few holes for steam to escape. The bubbles will go away when covered.
Chill for 30 minutes. Spoon or pipe into baked pastry shells.
Prepare the Meringue.
Beat egg whites to soft peaks. Add vanilla.
Gradually add caster sugar while beating until sugar is dissolved.
Pipe meringue onto the filled tartlet cases and brown with a blow torch (creme brulee torch). If you don’t have a torch you can briefly put them under the broiler to brown the top.
Garnish with candied lemon peel and crystallized lemon zest. Serve.