Delight in these elegant tartlets featuring zesty lemon curd infused with lavender, topped with fluffy toasted meringue for a perfect balance of tartness and sweetness.
Ingredients
Crust
1cupall-purpose flour
0.25cupconfectioners' sugar
0.125tspkosher salt
0.5cupcold unsalted butter, diced
1tspice water
Lemon Curd
3largeeggs + 3 egg yolks(reserve whites for meringue)
0.75cupgranulated sugar
2tsplemon zest(from 2 large lemons)
0.5cupfresh lemon juice(≈ 2 lemons)
1tspculinary lavender buds, lightly crushed
4Tbspunsalted butter, cold, cubed
Meringue
3largeegg whites(from above)
0.5tspcornstarch(for stability)
0.5tspcream of tartar(or a splash of lemon juice)
0.5cupgranulated sugar
Instructions
Pulse flour, sugar, salt, and butter in a food processor until crumbly. Add ice water and pulse until dough comes together.
Chill dough, then roll out and cut circles. Press into mini-muffin tin, dock, and chill again.
Bake at 350°F (175°C) for 12–14 min until golden. Cool completely.
Whisk eggs, yolks, sugar, lemon zest, juice, and lavender over simmering water until thickened. Remove from heat, whisk in butter, strain, and fill tart shells. Chill for 1 hour.
Whisk egg whites, cornstarch, and cream of tartar to soft peaks. Gradually add sugar and beat to stiff peaks. Pipe onto chilled tarts, then torch until golden.
Notes
Ensure meringue peaks are toasted just right for a perfect finish.