Page 255 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Lemon Tartlets

MAKES 8
(4- /10- )

,
. The smooth tartness of the lemon contrasts
beautifully with the crunchy sweet of the crust and the fluffy delicacy
of the meringue. Be sure to use freshly squeezed lemon juice for the
best flavor.

FOR THE CRUSTS

Sweet Tart Dough (page ½ batch
30), Lemon citrus option

FOR THE FILLING
unflavored gelatin 1 teaspoon 2.5 g

lemon juice, divided 2 tablespoons, plus 1 cup 30 ml, plus 240 ml
sugar 2 cups 400 g

egg yolks 14
unsalted butter 2 tablespoons 28 g

FOR THE ASSEMBLY

egg whites about 5 (5/8 cup) 150 ml
salt pinch
sugar 1 cup 200 g

lemon juice 1 teaspoon 5 ml

Procedure for the crusts
1
. Preheat the oven to 325°F (165°C). Divide the dough into 8 even
pieces and use them to line 8 (4-inch/10-cm) flan rings. Dock the

bottom of the dough and freeze the tarts for 20 minutes.
2

. Line each crust with parchment and fill it with pie weights or dried
beans. Bake the crusts for 15 minutes. Remove the weights and
parchment and bake them for 15 minutes more, or until the bottoms