Lemon meringue tarts | daily mail online

Step 1: Prepare the sweet shortcrust pastry: split the vanilla pod in half and scrape out the seeds. In a bowl, mix the vanilla beans with the caster sugar. Step 2: Sift the flour directly onto a work surface. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Step 3: Make a well in the center of the mixture. Break in the egg and pour in the vanilla sugar mixture. Rub with fingertips until smooth, without kneading too much. Step 4: Next, press the dough together then shape it into a ball shape. Wrap it in cling film and let it rest for at least 30 minutes.

Step 5: Brush 6 fluted tart molds (or a 26 cm tart mold) with the melted butter. Spread the dough on a work surface, cut out discs of the right size and use them to line the moulds. Step 6 Preheat the oven to 200C/ 180C convection heat/gas 6. Prepare the lemon cream: zest the lemons. Squeeze the lemon juice. In a small saucepan, melt the butter over low heat.

Step 7: Whisk the eggs with the caster sugar until they whiten. Incorporate the cornstarch diluted in the measured water, the butter, the juice and the lemon zest. Mix well. STEP 8Pour the lemon cream into the tart shells. Bake for 35-40 minutes, then let cool. Take the tartlets out of their molds and place them on a baking sheet.

Step 9: Prepare the meringue: whip the egg whites until stiff, gradually adding the icing sugar. Step 10: Light the grill and set it to high. Spread the meringue on the tartlets using a spatula to create peaks.

STEP 11 Put the tartlets under the broiler for 2-3 minutes until they take on a nice color (or lightly brown them with a blowtorch). Allow the tarts to cool before serving.