The recipes


Lemon Curd & Meringue tartlet


Ingredients: 9 x 80 g tartlets

  • Lemon juice
  • butter for shortcrust 200
  • water for shortcrust 50
  • milk for custard 1


Prepare the shortcrust pastry and let it rest in the fridge. Place in a baking pan and pour the Custard with a little freshly squeezed lemon juice added. Bake in the oven.
When the tartlet has cooled, decorate it with meringue nibs and mint leaves.