These Lemon meringue and ginger tarts are full of flavors! Made with almond shortcrust pastry, a deliciously lemon-ginger cream tangy and a touch of meringue Swiss... These lemon tartlets are the perfect fruity and delicious dessert!
I love the lemon for dessert: this fine acidity which counterbalances the sweet side. I also really like the Ginger : this root that we finely grate before adding it to our preparations. Its slight spicy taste perfectly complements that of lemon. Generally speaking, I love consuming this duo in infusion or when I prepare a juice with my extractor!
Ginger brings here a touch of refinement with lemon cream. I really hope you'll be as excited as I am when you try it.
With this recipe you can prepare, like me, 4 tartlets (11cm in diameter) or a family size pie. Allow time to pass through fridge before serving: this allows the lemon garnish to hold together.
How to make these lemon meringue and ginger tarts?
First step, prepare the shortbread. This is a classic dough in which I substitute part of the flour with almond meal. This adds an extra flavor to the dough. I preferred to use brown sugar instead of white sugar for the same reason.
Then we prepare the lemon curd, which I chose to embellish with grated fresh ginger. I chose to put brown sugar instead of white sugar. Heat the eggs, brown sugar, lemons and ginger over low heat until thickened. Then pass through a strainer to remove any lumps and set aside.
For Swiss meringue, don't be scared! Without a thermometer, you can easily make it too. Start by heating the egg whites and sugar in a bain-marie: when there is more grains of sugar to the touch is that you can start beating the egg whites until stiff (about 40°/45°). The white and shiny meringue will be ready in a few minutes!
My tips for success
Respect the cooling time of each step: for the dough and for the lemon cream. This allows the elements to have their ideal texture (and also to make your work easier!)
Take as many organic lemons because we use zest and juice (avoid bottled lemon juice which lacks flavor).
I recommend a good grater for ginger (this is what will allow you to extract all the flavor).
Use ingredients ambient temperature : this is true for all recipes, especially here with the meringue.
More lemon recipes for you
Lovers of tangy flavors will certainly love these No-bake lemon cheesecakesThis Lemon raspberry whipped cream cakethese Lemon poppy muffins.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty tarts!
- 80 g softened butter
- 35 g light brown sugar
- 1 oeuf
- 20 g almond meal
- 130 g all-purpose flour
- 100 g unsalted butter
- 4 organic lemons
- 4 eggs
- 150 g light brown sugar
- 30 g fresh ginger
- 65 g egg whites
- 90 g granulated sugar
- Combine the butter, brown sugar and ground almonds. Once the creamy mixture is obtained, add the egg.
- Incorporate the flour in several batches. Lightly flatten the dough ball and wrap in film, then refrigerate 1 to 2 hours.
- Preheat the oven to 160 ° traditional heat. Roll out the dough on the floured work surface. Garnish the tart molds with the dough. Cover with baking paper and pour ceramic balls or dry beans for white baking for 15 minutes. Remove the paper and the balls then continue cooking for 10 minutes.
- Grate the zest of the lemons and collect their juice. Also grate the ginger to collect about 2tsp of ginger. In a saucepan, add the juice and zest, grated ginger, eggs, brown sugar and diced butter. Heat over low heat for about 10 minutes without stopping stirring, the mixture thickens visibly. Switch to Chinese to remove any pieces.
- Garnish the tart shells with this cream then refrigerate for at least 1 hour.
- Pour the egg whites and the sugar in a bowl over a double boiler. Whisk lightly until you no longer feel the grains to the touch (40 ° / 45 °) then transfer to the bowl of the food processor or with a mixer, whisk until the meringue is very white and shiny.
- Garnish the tarts with a nice tablespoon of meringue (or more to taste). With a kitchen torch, lightly toast the meringue.
Pretty these little tarts !!!
Thanks to you :)
Lemon and ginger... these tartlets must have some pep!
Absolutely :) but the meringue softens the whole thing nicely!
Hello
how much lemon juice does your 4 lemons give in this recipe? I had almost 20 cl, I have the impression that it was a little too much (long to thicken)...thanks
Hello Aurélie, I am following up on the answer I gave you on Instagram, I did not measure in quantity of liquid but in quantity of lemons (average size). Generally speaking, lemon curd takes a long time to thicken in the pan, do not worry and above all continue to stir well. See you soon
Hello,
Can almond flour be substituted for almond powder?
Hello Nathalie, yes absolutely almond flour can replace almond powder, see you soon :)
Hello Aurélie,
Thank you for this recipe, it is very good with the little touch of ginger
On the other hand, I had a little problem with the proportions. My tartlet molds being smaller, I managed to make 6 with the dough but I had twice too much lemon curd and meringue... and cooking at 160°C was too low for the dough, I had to increase the temperature and cooking time...
Hello Pauline, I'm glad you liked this dessert! For the dough, 25 minutes of cooking at 160° is more than enough for me (for my oven) but it's true that each oven is different, that's why you have to test it. See you soon :)
Hello,
Is ginger obligatory? Can we replace it? Are the proportions for 4 tartlets equivalent to a 25-26 cm tart dish?
Thank you for your recipes.
Hello Guylaine, no ginger is not mandatory, however it brings an additional subtle flavor (you can also use less). To transpose to a family mold you need a 22 cm tart mold otherwise you will not have enough filling. See you soon :)