Burnt Lemon Meringue Tartlets with Smoked Honey
The viral patisserie with the most dramatic burnt crown.
Ingredients:
The Buttery Shortbread Tart Shells
・1¾ cups all-purpose flour
・½ cup powdered sugar
・¾ cup unsalted butter, cold and cubed
・1 large egg yolk
・2 tbsp ice cold water
・1 tsp lemon zest
・¼ tsp fine sea salt
The Silken Lemon Curd Filling
・1 cup fresh lemon juice
・3 tbsp lemon zest
・1 cup granulated sugar
・6 large egg yolks
・¾ cup unsalted butter, cubed
・¼ tsp fine sea salt
The Dramatic Burnt Meringue
・5 large egg whites
・1¼ cups granulated sugar
・½ tsp cream of tartar
・1 tsp pure vanilla bean paste
・¼ tsp fine sea salt
The Smoked Honey Drizzle
・⅓ cup wildflower honey
・1 tsp smoked sea salt
・1 tsp lemon juice
・½ tsp smoked paprika
・1 tsp liquid smoke
The Charred Lemon Garnish
・2 large lemons, halved
・1 tbsp olive oil
・½ tsp flaky sea salt
The Finishing Crown
・Tiny crystallized lemon zest curls
・Fresh micro thyme sprigs
・Tiny edible white flower petals
・Flaky sea salt
Instructions
Whisk flour, powdered sugar, lemon zest, and salt together, then cut in cold butter until coarse crumbs form.
Mix in egg yolk and ice water, press into discs, wrap, and chill for 1 hour.
Roll the chilled dough into 4-inch tart pans and blind bake at 350°F for 18 minutes until golden.
Whisk lemon juice, zest, sugar, egg yolks, and salt over a double boiler for 10 minutes until thick and silky.
Remove from heat and whisk in cold butter cubes one at a time until glossy and silken throughout.
Pour the lemon curd into the cooled tart shells and chill for 2 hours until completely set.
Whip egg whites with cream of tartar over a double boiler with sugar until 165°F and silky meringue forms.
Beat the warm meringue with vanilla bean paste and salt for 8 minutes until thick, glossy, and stiff peaks form.
Pipe dramatic tall peaks of meringue onto each tartlet, then torch heavily until deeply blackened and mahogany.
Char the lemon halves in a hot skillet for 2 minutes, whisk honey with smoked salt, lemon, paprika, and liquid smoke, then drizzle the smoked honey and crown with lemon, zest curls, thyme, flower petals, and flaky salt.
Enjoooooooy
