Lemon tartlet with meringue

Name: lemon tartlet with meringue
Total time: 35 min
Yield: 4
Ingredients: 4 paste puff pastry thawed; 6 egg; 150 gram butter; 125 milliliters lemon juice; 200 gram white caster sugar

Also try this delicious lemon tartelette with meringue

Ingredients

Kitchen Stuff

1 blender
1 high glass dish (capacity 2.5 liters)

Directions

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.