Tartellettes au citron

  • Tartellettes au citron


For the base:
100 g of Molino Rossetto “00” flour
75 g of butter
2 egg yolks
5 g of Molino Rossetto baking powder
a pinch of salt
For the cream:
100 g of sugar
90 ml of lemon juice
1 egg + 1 egg yolk
50 g of butter
1 tablespoon of cornstarch
a pinch of salt
organic lemon zest
For meringue:
100 g of sugar
2 egg whites
40 ml of water


Make the lemon cream. Pour in a pot sugar, juice, lemon zest, salt, an egg and an egg yolk. Blend, add the sifted corn starch and continue to combine so that the eggs do not separate themselves. When the cream will be thicken, add butter, little by little, beating with a whisk. Put the cream in a bowl, covered with clingfilm and freeze for an hour or a night.

For the base blend soft butter with sugar, salt and lemon zest. Add egg yolks and beat again. Combine flour with baking powder, add to the mixture and continue to beat until the batter will be uniform.

Put in a sac-à-poche and fill in a muffin mould and press with a wet spoon.
Bake in preheated oven to 180°C for 8-1o minutes. Take out of the oven and let them cool.

For the meringue, put sugar in a pot with water and cook for 10 minutes or so. Beat the egg whites with a pinch of salt until you have a light foam.

Pour the syrup and beat the egg whites until stiff, white and lucent.

Compose the cake spreading the lemon cream on the biscuits and after the meringue; let the meringue surface gold under the very hot grill for some minutes or you can use a blowtorch.

Recipe by Marta e Mimma - Naturalmentebuono

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