Lemon Tartlets

Vanilla Shortcrust: Briefly mix all the ingredients for the shortcrust in a food processor until a ball forms.

Pour out onto a work surface, quickly mix in the flour, and form two flat balls.

Wrap in plastic wrap. Store one in the freezer for later use and the other in the refrigerator to firm up for 2 hours.

Preheat the oven to 175°C.

Roll out the shortcrust to a thickness of 3 to 4 mm. Use flour or place between two sheets of baking paper. Grease the tartlet molds and dust them with flour. Cut out circles from the dough, slightly larger than the molds, and press well into the corners. Roll a rolling pin over the mold to remove excess dough. Bake for 12-14 minutes until golden brown and let cool.

The lemon curd: For the lemon curd, place all the ingredients with half of the butter in a tall saucepan with a thick bottom. Bring the mixture to a boil while stirring. If thick bubbles form, stir for another minute and then add the other half of the butter.

Strain the mixture through a sieve into a mixing bowl and cover with plastic wrap. Let cool and rest for at least 6 hours (or overnight).

Fill the cooled shortcrust bases with lemon cream, smoothing it out.

The meringue: For the meringue, place the egg whites and fine sugar together in a degreased bowl and whip for about 10 minutes until all the sugar is dissolved.

Sift the icing sugar over it and gently fold it in.

Place the meringue in a piping bag. Pipe dots onto the tartlets and torch with a blowtorch.

Optionally garnish with a thin slice of lemon.