Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Lemon Meringue Phyllo Tarts

Lemon Meringue Phyllo Tarts

260

For the Lemon Curd
6 egg yolks
2/3 cup sugar
Pinch of salt
1/3 cup of fresh lemon juice
Splash of Limoncello (optional)
Zest of 1/2 of lemon
6 tablespoons unsalted butter, cold & cut into cubes
For the Phyllo Cups
4 sheets of phyllo pastry (thawed overnight in your fridge)
1/2 stick melted butter
sugar
1/2 cup ground almonds
1 muffin tin
For the Meringue
4-5 large egg whites
1/4 cup icing sugar
3/4 tsp. cream of tartar

  1. Prepare an ice water bath for the finished curd and set aside. Add an inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar until smooth. Whisk in salt, lemon juice, Limoncello and lemon zest. Add the cold butter cubes. Place bowl over the pan of simmering water and cook, whisking frequently until the butter is incorporated and the curd is thick; about 15 minutes.
  2. Transfer the bowl to the ice water bath and leave it to cool, stirring occasionally. Place a piece of plastic wrap directly on the surface of the cooled lemon curd and transfer the bowl to the refrigerator until it’s completely cold (about 4 hours or overnight).
  3. Paint the insides of the muffin moulds with melted butter and pre-heat your oven to 325F. Lay a sheet of phyllo on work surface then brush with butter than sprinkle sugar and ground almonds. Repeat with the next two sheets of phyllo and simply brush the fourth sheet with butter.
  4. Now measure and cut the phyllo into 4″ x 4″ squares and press each into the muffin moulds and bake on the center rack for 10-12 minutes or just until golden. Allow to cool for 5 minutes then remove the phyllo cups from the pan.
  5. Carefully separate your egg whites and place in a clean bowl and add the icing sugar and cream of tartar and whisk until dissolved then beat with an electric mixer until still peaks have formed.
  6. Take the lemon curd out of your fridge and spoon equal amounts into each phyllo cup then either place the meringue in a piping bag and top each tart or simply spoon it on top.
  7. Use a kitchen torch to brulee your meringues or place the phyllo tarts on a baking tray and place on the middle rack and broil until just browned. Serve immediately or place in the fridge until ready to serve then return to room temperature before serving.