Lemon tartlets: a sweet and tangy combination based on Château Minuty 281
Ingredients for 6 tartlets:
For the shortcrust pastry:
- 250 g of flour
- 150g of cold unsalted butter, cut into cubes
- 50g of icing sugar
- 1 egg yolk
For the lemon cream:
- 15 cl of lemon juice (from 3 or 4 lemons)
- The grated zest of 1 organic lemon, or one that has not been treated after harvesting (optional, according to taste)
- 150g of sugar (or less, according to your taste)
- 3 eggs
- 1 tablespoon of cornstarch
- 75g of softened butter
For Swiss meringue:
- 2 egg whites (approx. 60 g)
- 125g of granulated sugar