Lemon tartlet with meringue

Preheat the oven to 180 ° C. Line the greased tart tins with puff pastry. Prick the dough bottoms here and there with a fork. Place a piece of parchment paper on top and divide the support filling over it.

Bake the dough bottoms for 15 minutes in the middle of the oven.

Split 4 eggs and separate the proteins. Bring the butter to the boil with the lemon juice and 150 grams of caster sugar.

Beat the mixture well and add 2 whole eggs and 4 egg yolks from the heat source while stirring. Put the mixture at a low setting for 2 minutes so that it binds. Then let it cool down. Stir occasionally.

Beat the egg whites with the rest of the sugar in a fat-free bowl.

Remove the dough bottoms from the oven. Turn the oven to 150 ° C. Remove the backing and the baking paper.

Divide the lemon filling over the dough bottoms and spoon the egg white foam onto it. Put the tarts for another 5 minutes in the oven until the foam is light brown.