Lemon Soufflé Tartlets
Delicate tartlets filled with tangy lemon-lime curd and topped with a light, airy soufflé meringue. These elegant desserts combine buttery pastry shells with a perfect balance of sweet and citrus flavors.
Ingredients
- •1¼ cups all purpose flour
- •3 tablespoons sugar
- •¼ teaspoon salt
- •½ cup unsalted butter
- •2 large egg yolks
- •4 large eggs
- •4 large egg yolks
- •¾ cup sugar
- •⅓ cup lemon peel
- •10 tablespoons lemon juice
- •3 tablespoons lime juice
- •6 tablespoons unsalted butter
- •10 large egg whites
- •1 pinch salt
- •2 tablespoons powdered sugar
Cooking Instructions
- 1.
Combine flour, sugar, and salt in processor. Add butter. Using on/off turns, cut in butter until coarse meal forms. Add yolks and process until moist clumps form. Gather dough into ball. Divide into 6 equal portions. Press 1 dough portion over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. Repeat with remaining dough, forming 6 tartlets total. Place on rimmed baking sheet, cover with plastic, and chill 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
60 min
- 2.
Preheat oven to 375°F. Bake crusts until golden, pressing with back of fork if crusts bubble, about 20 minutes. Cool.
20 min
- 3.
Whisk eggs, yolks, 3/4 cup sugar, and lemon peel in medium metal bowl. Place bowl over saucepan of barely simmering water; whisk until sugar dissolves, about 1 minute. Stir in lemon and lime juices. Whisk until mixture thickens, about 4 minutes. Remove from heat; add butter in 3 additions, whisking until smooth. Strain lemon curd through fine sieve into medium bowl. Press plastic directly onto surface of curd. Chill until cold, at least 5 hours.
300 min
- 4.
Preheat oven to 425°F. Place 1 1/4 cups lemon curd in large bowl; reserve. Divide remaining curd among tartlet crusts, spreading evenly over bottoms.
10 min
- 5.
Using electric mixer, beat egg whites in large bowl until frothy. Add salt and beat until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold half of egg whites into reserved lemon curd. Gently fold in remaining whites. Divide egg-white mixture among tartlets, sealing to crust edges and mounding in center. Bake until filling is golden brown and set, about 13 minutes. Let tartlets stand at room temperature 5 minutes. Push pan bottoms up, releasing tartlets. Transfer tartlets to plates. Dust tartlets with powdered sugar and serve warm or let stand up to 30 minutes.
18 min