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Meyer Lemon Tartlets with a Scandinavian Cookie Crust

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Is this a cookie? Is this a pie? It is both.

Jars for cupcakes and sand shapes

Inspired by traditional Sandbakkel biscuits filled with a Scandinavian flavor, this crispy lemon tart is the right size. With a sweet and sour lemon Meyer filling and baked meringue topping, it looks like a miniature version of a classic lemon meringue pie, but it’s surprisingly easy to prepare.

We divided the recipe into three parts: a biscuit-like dough, a Meyer lemon curd and a whipped meringue. Prepare the days of the curd (or even the weeks) in advance, cook the liver shells the day before and beat the frothy egg white meringue at the last minute. After collecting and putting the cakes in the oven, it will only take 15 minutes to fry and fry the meringues.

Tart-Cookie-molds

You probably still have a little test, so why not try your sandy sand while you’re at it? These tender biscuit-filled pastries are very fun to cook and, of course, delicious to eat. The small metal shapes used to make these elegant little cookies come in many shapes. They are often found inexpensively in flea markets, thrift stores or garage sales.

If you don’t have tartlets or sand cakes, use only a muffin mold with the dough pressed on the bottom and half an inch on the sides.

Sandbakel paste

  • 1 cup of softened butter
  • 1 cup of sugar
  • 1 egg whipped
  • 1 teaspoon vanilla or almond extract
  • 2 1/2 cups of all-purpose flour

Preheat the oven to 350 ° F.

Lightly grease the sand shapes or cupcakes with oil or a cooking spray.

Combine the butter and sugar with a manual mixer until creamy, about 5 minutes. Stir the beaten egg until cooked, then add 2 cups of flour and vanilla or almond extract. The soft dough should come out of the sides of the bowl. If it is too sticky, add a little flour, a spoon or so, until you reach the desired consistency.

Squeeze or pick up a ball of dough, roughly enough to cover the inside of the mold or jar you are using. Roll the dough into a ball and click on the bottom of the can. With your thumb, squeeze the paste to cover the bottom and sides of the can with a thin layer of about 1/8 inch. This soft and sweet paste is very delicate and elastic. If you haven’t used enough to cover the inside of the can, just press a little more. If too much, scrape off the excess around the edges of the form. Continue until all modules are completed or the dough is completed.

Place the filled molds on a baking sheet and place on the central grill of the preheated oven. Cook for 12-15 minutes or until light brown. Note: watch carefully after 10 or 12 minutes. The oil content can cause these biscuits to burn quickly enough.

Remove from the oven and cool slightly. Turn the forms upside down on a baking sheet or on a clean wire rack. If the cakes don’t fall on their own, touch the back of the cans to loosen them or use a sharp knife to gently pull them out. Allow the biscuits to cool completely before filling them.

Serve plain or with lemon curd, jam or whipped cream and pour fresh fruit

tartlets with berries

 

Meyer Lemon Curd

Lemon curd is a thick, egg-rich egg-based cream, often used as a cake or tart. Also prepare a tasty cream for muffins, sandwiches and other breads.


  • 6 egg yolks
  • 1 cup of the highest quality sugar (you can use icing sugar in a coffee grinder or food processor)
  • 3/4 cup fresh filtered Meyer lemon juice (about 4-5 lemons)
  • Finely grated zest of 4-5 lemons
  • 1/2 cup natural butter without salt or margarine, cut into 1/2 inch cubes

 

Combine the yolks and sugar in the top pan of a double boiler or in a pyrex or stainless steel bowl mounted halfway up the pan with water. Heat the water in the lower pan; It should not touch the bottom of the top pan or boil completely. Beat the egg yolks and sugar together with an electric mixer or mixer until the mixture becomes creamy and pale, about 5 minutes.

Beat the lemon juice and zest, then start adding oil cubes, one or two at a time. As the cubes melt and dip into the mix, add another couple. Keep beating and adding oil until everything is on. Continue cooking, stirring constantly, until the mixture thickens, for about 20 minutes. Make sure that the mixture does not boil or that the eggs “mix”.lemon curd delicious

When the mixture is thick enough to cover the back of the spoon, remove the top pan from the steam and set aside a little to cool. It will continue to thicken while you are.

It’s still very hot, put a spoonful of condensed cottage cheese in dry sterilized jars and seal. Store closed in the refrigerator for up to 1 month. After opening, the lemon curd will last up to a week if it lasts so long.

Makes about 2 pints

Meringue

It is imperative to use a perfectly clean and dry container. The slightest trace of fat will spoil the meringue. Glass, ceramics, stainless steel, and copper containers are good, but plastic containers should never be used. It is easy to increase or decrease the amount of margins as needed; The general rule is 1/8 teaspoon of acid (lemon juice, vinegar or tartar) and 2 tablespoons sugar for each large egg white.

  • 2 cups, at room temperature
  • 1/4 teaspoon lemon juice
  • 1/4 cup ultrafine or granulated sugar

Beat the eggs in lemon juice until soft tips emerge. Beat the sugar a little. Continue until the eggs are white, and keep a constant peak.

Twist the meringue over each cake around the edges to seal them. Add a twist and decorating tips as desired.

Bake at 425 degrees Fahrenheit for 4-5 minutes or until the meringue tips are browned. You can add more color with your reliable kitchen torch.

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