Description
Burnt Lemon Meringue Tartlets with Smoked Honey feature crisp buttery tart shells filled with silky lemon curd and topped with dramatic toasted meringue, finished with smoky honey drizzle and elegant garnishes.
Ingredients
- For the buttery shortbread tart shells:
- 1¾ cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons ice cold water
- 1 teaspoon lemon zest
- 1/4 teaspoon fine sea salt
- For the silken lemon curd filling:
- 1 cup fresh lemon juice
- 3 tablespoons lemon zest
- 1 cup granulated sugar
- 6 large egg yolks
- 3/4 cup unsalted butter, cubed
- 1/4 teaspoon fine sea salt
- For the dramatic burnt meringue:
- 5 large egg whites
- 1¼ cups granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon pure vanilla bean paste
- 1/4 teaspoon fine sea salt
- For the smoked honey drizzle:
- 1/3 cup wildflower honey
- 1 teaspoon smoked sea salt
- 1 teaspoon lemon juice
- 1/2 teaspoon smoked paprika
- 1 teaspoon liquid smoke
- For the charred lemon garnish:
- 2 large lemons, halved
- 1 tablespoon olive oil
- 1/2 teaspoon flaky sea salt
- For the finishing crown:
- Crystallized lemon zest curls
- Fresh micro thyme sprigs
- Edible white flower petals
- Flaky sea salt
Instructions
- In a large bowl, whisk together the flour, powdered sugar, lemon zest, and sea salt for the tart shells.
- Cut in the cold butter until coarse crumbs form.
- Mix in the egg yolk and ice water until the dough comes together.
- Wrap the dough and chill for 1 hour.
- Preheat the oven to 350°F (175°C).
- Roll out the chilled dough and press into tartlet pans. Prick the bottoms with a fork.
- Blind bake for about 18 minutes until lightly golden, then cool completely.
- For the lemon curd, whisk together lemon juice, lemon zest, sugar, egg yolks, and salt in a heatproof bowl over simmering water.
- Cook while whisking constantly for about 10 minutes until thickened.
- Remove from heat and whisk in the butter cubes until smooth and glossy.
- Pour the curd into the cooled tart shells and refrigerate for at least 2 hours.
- For the meringue, combine egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water.
- Whisk constantly until the mixture reaches 165°F and the sugar dissolves.
- Transfer to a stand mixer and beat with vanilla bean paste and salt for about 8 minutes until stiff glossy peaks form.
- Pipe or spoon the meringue onto the chilled tartlets.
- Use a kitchen torch to caramelize the tops until beautifully burnt.
- Mix together the honey, smoked sea salt, lemon juice, smoked paprika, and liquid smoke for the drizzle.
- Brush lemon halves with olive oil and char them in a hot skillet or grill pan.
- Finish the tartlets with smoked honey drizzle, charred lemons, lemon zest curls, thyme sprigs, edible flower petals, and flaky sea salt before serving.
Notes
- The tart shells can be baked up to 2 days ahead.
- Fresh lemon juice is strongly recommended for the brightest flavor.
- The lemon curd can be made up to 3 days in advance.
- Broiling can replace a kitchen torch if needed.
- Lavender honey can be substituted for smoked honey for a floral variation.
- Store tartlets refrigerated for up to 3 days.
- Fully assembled tartlets are not ideal for freezing because the meringue texture may change.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 tartlet
- Calories: 540
- Sugar: 42g
- Sodium: 260mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 235mg
