Lemon Tarts with Pink Merengue

Italian summer called, and it wants some lemon tarts with pink merengue … 🍋

Made with the KitchenAid Artisan Mixer in Feather Pink and styled with Lepelclub’s Rose Collection.

Crust (pâte sucrée)
Mix 200g flour with 100g cold butter until crumbly. Add 70g icing sugar, 1 egg and a pinch of salt, then bring together into a dough (don't overwork it). Chill for 30–60 minutes, roll out, place into tart moulds and prick with a fork. Bake at 180°C for 15–20 minutes until golden and crisp.

Lemon curd
Whisk 3 eggs with 120g sugar, then add 120ml fresh lemon juice and the zest of 2 lemons. Cook over low heat, stirring constantly until thick. Remove from the heat and stir in 100g butter until smooth.

Pink meringue
Whisk 4 egg whites and 350g sugar over a bain-marie until the sugar has dissolved. Transfer to a mixer and whip until glossy and stiff, then add 1 drop of pink food colouring.

Fill the tart shells with the lemon curd, pipe on the meringue and lightly torch until golden.

E buon appetito 💕