Barquette-shaped tartlets call to mind the shape of the beloved citrus fruit and are filled with a taste bud–satisfying Meyer lemon–and–lime pudding. Pipe Vanilla Meringue on top decoratively for a pretty presentation.
Meyer Lemon–Lime Tartlets
Serves: Makes 30
- 1 (14.1-ounce) packages refrigerated piecrust dough (2 sheets)
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ⅛ teaspoon fine sea salt
- 1⅛ cups water
- 2 large egg yolks
- ½ tablespoon fresh Meyer lemon zest
- ½ tablespoon fresh lime zest
- 2 tablespoons fresh Meyer lemon juice
- 2 tablespoons fresh lime juice
- ½ tablespoon unsalted butter
- Vanilla Meringue (recipe follows)
- Garnish: fresh lemon and lime zests
- Preheat oven to 450°. Lightly spray 30 (3⅛ ×1¼-inch) barquette-shaped tartlet pans with cooking spray.
- On a lightly floured surface, unroll piecrust dough sheets. Using a tartlet pan as a guide, cut 30 shapes from piecrust dough, adding ⅛-inch to edges. Place a dough shape into each tartlet pan, pressing into bottom and up sides. Trim excess dough. Using a fork, prick bottoms of dough. Place tartlet pans on a rimmed baking sheet. Freeze tartlet shells for 10 minutes.
- Carefully place a mini muffin liner in each tartlet shell. Gently fill each muffin liner with pie weights.
- Bake for 5 minutes. Carefully remove pie weights and liners. Bake until tartlets are light golden brown, 4 to 5 minutes more. Let cool completely.
- Reduce oven temperature to 350°.
- In a small saucepan, whisk together sugar, flour, and salt. Gradually whisk in 1⅛ cups water until combined. Cook over medium-high heat until mixture comes to a boil, whisking constantly. Reduce heat to medium and let simmer for 1 minute. Remove pan from heat.
- Place egg yolks in a small bowl. Gradually whisk in half of hot sugar mixture, whisking constantly. Add egg mixture to remaining hot sugar mixture in pan. Cook over medium heat, whisking constantly, until mixture comes to a simmer. Cook for 1 minute more, whisking constantly. Remove pan from heat. Whisk in zests, juices, and butter. Divide mixture among cooled tartlet shells.
- Fill a pastry bag fitted with a large open-star tip (Wilton #1M) with Vanilla Meringue. Pipe meringue decoratively onto each tartlet.
- Bake until meringue is golden brown, 7 to 10 minutes. Let cool completely. Carefully remove tartlets from pans. Store tartlets in a container and refrigerate until ready to serve.
- Garnish each tartlet with fresh lemon zest and lime zest just before serving, if desired.
The vanilla flavor of this pipeable meringue makes it an ideal topping for our Meyer Lemon–Lime Tartlets.
- 2 large egg whites, room temperature
- 2 tablespoons confectioners’ sugar
- ¼ teaspoon cream of tartar
- ¼ teaspoon vanilla extract
- In a deep bowl, beat egg whites with a mixer at high speed until foamy. Beat in confectioners’ sugar and cream of tartar at high speed until stiff peaks form. Beat in vanilla extract. Use immediately.