Recipe for lemon meringue tartlet with a melt-in-your-mouth shortcrust pastry.

Prepare the dough. Pour the sifted flour and salt into a mixing bowl. Add the butter and mix together with your fingertips to achieve a crumbly texture. Add the egg yolk mixed with the sugar. (Optionally, add a few drops of water if you can't bring the mixture together!). Work quickly to form a ball of dough. Wrap in plastic wrap and place in the fridge for at least 30 minutes.

After this time, roll out the dough with a rolling pin and form four bases for the tartlets. Place them in your molds and prick the bottom with a fork. Bake in a preheated oven at 180°C for about 10 minutes. The dough for your tartlets should be well golden.

Prepare the lemon cream. In a stainless steel saucepan, combine the eggs with sugar. Whisk well and add the zest of two lemons and their juice. Add the butter cut into cubes and the cream. Whisk together and place over heat. Continue whisking until the cream thickens and reaches the desired texture. Remove from heat and let cool in the refrigerator.

To finish, prepare the meringue: In a small bowl, whisk the egg whites with a few drops of lemon juice. Once the mixture is frothy, add powdered sugar and whisk until a stiff texture is achieved. Fill the tartlet bases with the lemon curd. Add the meringue on top of the lemon cream and place the tartlets under the broiler to brown the meringue. (Be careful to watch closely as it goes quickly!). You can use a blowtorch. Serve immediately.