Reading Time: 2 Minutes
200g lemon juice
75g butter (cold cubes)
100g egg whites (room temperature) 200g sugar
150g butter(soft) 90g icing sugar
50g ground almonds 1tsp vanilla paste
Set oven at 100C. Whisk egg whites in mixer
on high speed until white and foamy, then add sugar slowly. Continue whisking until glossy firm peaks form. Pipe the meringue on a tray and bake for 2 hours.
Set oven at 180C. Mix soft butter and sugar
in the mixer using a paddle. Mix until fully incorporated. Add egg and vanilla until combined, then add the ground almonds and flour (note – the dough will be a bit sticky). Wrap the dough in cling wrap and rest for at least 30mins. After resting the dough, roll the dough with a rolling pin on a lightly floured surface and line them on pastry cases. Dock the dough with fork to prevent from rising. Rest pastry cases for another 30mins in the fridge, then bake for 10-12 mins.
Prepare a pot with boiling water. Mix the egg yolk, sugar and lemon juice in a bowl. Put the bowl on top of the boiling water (not too hot) and mix slowly with a spatula or a wooden spoon until thickened. Whisk in cold cubes of butter one at a time to prevent from splitting. Put in the fridge to rest overnight.
Fill the tart cases with lemon curd. Crush
the meringue kisses in small or big pieces and put on top of the lemon tarts and decorate with edible flowers or dehydrated fruits for a rustic look!