Lemon & Yuzu Meringue Tartlets

Name: Lemon & Yuzu Meringue Tartlets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 20
Ingredients: 1 lemon; 2 tsp yuzu zest; whole egg; 3 yolks; 3 egg whites; 250g sugar 100g for the lemon custard & 150g for the meringue; 3 tbsp cornflour 2 tbsp for the lemon custard & 1 tsp for the meringue; 75g butter; 1 case mini lemon tart shells

Drogo

Servings

Prep Time

15 minutes

Cook Time

20 minutes

These elegant Lemon & Yuzu Meringue Tartlets bring together the bright acidity of lemon with the distinctive Japanese citrus flavour of yuzu. A classic of French patisserie, lemon meringue pie was thought to be created by cookbook author Menon. Their meringue topping gives them a fancy look while being easy to prepare, making them perfect for any occasion. This refined yuzu meringue tart combines crisp pastry with a smooth, zesty citrus filling and a light, beautifully finished meringue topping.

You can prepare mini lemon meringue tarts for a crowd with our mini lemon tart shells. Yuzu zest was added to the cream to give it an extra citrusy kick. The result is a sophisticated lemon yuzu tart that balances sweet, creamy meringue with refreshing citrus notes. Perfect for afternoon tea, dinner parties, canapés or special celebrations, these meringue tartlets offer a delicate French-inspired dessert with a modern Japanese twist.

Ingredients

Lemon & Yuzu Meringue Tartlets

1 lemon
2 tsp yuzu zest
whole egg
3 yolks
3 egg whites
250g sugar 100g for the lemon custard & 150g for the meringue
3 tbsp cornflour 2 tbsp for the lemon custard & 1 tsp for the meringue
75g butter
1 case mini lemon tart shells

Directions

Method

Prepare the lemon custard: In a saucepan, zest a lemon, add yuzu zest, 2 tablespoons of cornflour and sugar and start caramelising on medium heat. Add the juice of one large lemon or two small ones and whisk to assemble. Add butter, yolks, and a whole egg. Stir constantly until the mixture thickens. Reduce heat and simmer for 3 mins. Leave to cool.
Make the meringue: Start beating the egg whites with a pinch of salt. You can also use a hand mixer or a kitchen robot. Beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until the sugar dissolves and the foam is thick and glossy. Beat in one teaspoon of cornflour.
Assemble the lemon meringue tartlets: Preheat the oven to 220°C/200°C fan/gas 7. Fill the ready-made mini lemon tart shells with lemon cream using a piping bag. Take a second piping bag and top it with meringue. Add to the oven for 10 min, or until the meringue is lightly browned. Leave to cool for another 10 min and serve.