Lemon curd tarts with meringue and vanilla ice cream

Preheat the oven to 200ºC.

Put the slices of puff pastry in the tartlets and bake in the oven in 15 minutes until golden brown. Allow the bottoms to cool and take them out of the molds.

Heat the lemon zest and juice with the butter and sugar in a saucepan at a low setting until the butter has melted. Beat the eggs and egg yolks in a bowl.

Pour the warm lemon mixture from the pan into the bowl while stirring and pour this mixture back into the pan. Bring to a low boil while stirring and keep stirring until the mixture begins to bind and becomes as thick as yoghurt. Strain the mixture over a dish and let it cool down covered.

Spread the lecurd and cranberry sauce over the cake bottom and serve with a roll of roll vanilla ice cream and the meringue or foam beads.