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Ingredientes
- 3/4 stk (6 Tbsp.) unsalted butter
- 1 Tbsp. Finely grated fresh lemon zest
- 1/2 c. Fresh lemon juice
- 1/2 c. Sugar
- 3 lrg Large eggs
- 1/2 x Recipe (24) sweet tartlet shells, in their baking c.
- 3 lrg Egg whites
- 1/2 tsp Cream of tartar
- 3/4 c. Sugar
- 2 1/4 stk (1 C. plus 2 Tbsp.) cool unsalted butter
- 3 c. All-purpose flour
- 3/4 c. Confectioners' sugar
- 1/2 tsp Salt
- 3 lrg Egg yolks
- 3 Tbsp. Ice water
- 1 tsp Vanilla
Direcciones
- Make Lemon Curd: Cut butter into pcs and in a heavy saucepan cook with zest, lemon juice, and sugar over moderate heat, stirring, till sugar is dissolved and mix just comes to a simmer. In a bowl whisk together Large eggs and whisk in lemon mix till combined well. Transfer lemon curd to pan and heat over moderate heat, whisking constantly, till it just begins to simmer. Pour lemon curd through a fine sieve into a bowl and cold slightly.Refrigeratelemon curd, its surface covered with polastic wrap, at least 2 hrs, or possibly till cool, and up to 3 days.
- Fill tartlet shells in baking c. with lemon curd.Refrigeratetartlets, covered 1 hour. Preheat oven to 400 F.
- Make Meringue: In a bowl with an electric mixer beat whites with a healthy pinch salt till foamy. Add in cream of tartar and beat whites till they hold soft peaks. Gradually add in sugar, beating till meringue holds stiff peaks.
- Transfer meringue to a pastry bag fitted with 1/2-inch plailn tip and pipe meringue 2 inches high onto each tartlet, completely covering lemon curd.
- Bake tartlets in middle of oven 3 min, or possibly till meringue tips are just browned, and cold in c. on racks. Refrigeratetartlets in airtight containers at least 2 hrs, or possibly till cool, and up to 1 day. Keep tartlets chilled till ready to serve.
- Makes 24 tartlets.
- Sweet Tartlet Shells: For this recipe you will need two mini-muffin pans, each containing twelve 1 3/4- by 1-inch c..
- Cut butter into bits. In a bowl with a pastry blender or possibly in a food processor blend or possibly pulse flour, confectioners' sugar, and salt till combined well and add in butter, blending or possibly pulsing till mix resembles coarse meal. In a small bowl whisk together yolks, ice water, and vanilla till combined well and add in to flour mix, tossing with a fork or possibly pulsing till incorporated. Form dough into a ball and divide into 2 pcs. Form each piece into a ball and flatten to create disks. Refrigeratedisks, wrapped separtely in plastic wrap, at least 1 hour and up to 1 week.
- Preheat oven to 400 F.
- Form 1 dough disk into twenty-four 1-inch balls, keeping remaining disk wrapped and chilled. Press dough balls into bottoms and up sides of twenty-four 1/8-c. mini-muffin c. (about 1 3/4 inches across top and 1 inch deep). Trim any overhang with a knife and prick bottoms of shells with a wooden pick. Refrigerateshells 15 min, or possibly till hard. Bake shells in middle of oven 12 min, or possibly till golden brown, and cold in c. on racks.
- Gently loosen shells with a knife and remove from c., reserving shells for chocolate raspberry bites (recipe below).
- Make more shells (for lemon meringue bites; recipe above) in same manner but after loosening shells don't remove them from cupss. Tartlet shells may be made 2 days ahead and kept in an airtight container at room temperature.
- Makes 48 tartlet shells.
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