Bake for 15 minutes until the meringue feels firm and is lightly coloured it will be firm as opposed to crisp. Let the tartlets cool to room temperature then place in the refrigerator and chill for at least 1 hour or until ready to serve. 6x 10cm fluted tart tins lightly oiled. I worked on this recipe for several days experimenting with different ingredients to get the proper consistency of the curd and i found that a combination of plant. Make waves in the meringue with the back of a spoon.
Cup granulated sugar. Juice 6 lemons plus the finely grated zest 2. Beat on medium speed until foamy. 2 large free range egg whites keep the yolks to glaze the pastry 100g icing sugar. This beautiful tart has a thick lemon and blueberry curd filling topped with a torched aquafaba chickpea brine meringue that altogether tastes decadent and is not too heavy.
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2 teaspoons finely shredded lemon peel. 6 medium free range eggs. 100g unsalted butter well softened. Lemon filling recipe follows. Preheat oven to 225.
Let stand at room temperature 30 minutes. For the meringue topping. 2 tablespoons cold water. Spoon the meringue over the filling making a higher mound in the centre. Add vinegar vanilla salt and cream of tartar to egg whites.
Cup sweetened condensed milk. Cup sweetened condensed milk. Let stand at room temperature 30 minutes. 2 teaspoons finely shredded lemon peel. 3 extra large egg yolks save the whites for the meringue.
Add vinegar vanilla salt and cream of tartar to egg whites. Cup granulated sugar. Gradually add sugar 1 tablespoon at a time beating on high after each addition until sugar is dissolved. Bake for 15 minutes until the meringue feels firm and is lightly coloured it will be firm as opposed to crisp.
