For the pastry
225g plain flour
150g butter
A pinch of salt
1 egg
25g caster sugar
1-2 tbsp water
For the lemon curd
1 sheet of gelatine
2 eggs
108g sugar
108g lemon juice
The zest of 1 lemon
140g butter
For the swiss meringue
200g egg whites
100g sugar
Method
For the pastry
- Sift the flour and salt into a mixing bowl and stir in the sugar.
- Cut the butter into small pieces, add to the flour and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Make a well in the centre, add the egg and water and mix until it forms a firm dough.
- Wrap and chill if required.
- Line and blind bake individual tartlet tins with sweet paste.
- Bake at gas mark 5, 190°C for 15-25 minutes.
For the lemon curd
- Bloom the gelatine in cold water
- In a pan whisk together the eggs, sugar and lemon juice.
- Place over a medium heat and whisk until thick, around 3-4 mins.
- Remove from the heat and whisk for a further minute to cool the mixture slightly.
- Squeeze any excess liquid from the gelatine and whisk in to the warm lemon curd.
- Transfer to a blender, add the butter and blend until well combined.
- Pipe in to the baked pastry cases and level off the mixture.
For the swiss meringue
- Place the egg whites and sugar in a mixing bowl and set over simmering water. Whisk together until the mixture reaches 71°C.
- Remove from the heat and place on to the stand mixer, then whisk until the mixture has formed stiff peaks and has cooled down - this should take around 5 mins.
- Pipe on top of the lemon curd and scorch with a blow torch.
