These individual Meyer lemon tartlets contain four layers of lemon flavour, from the lemon thyme crust to the lemon meringue kiss. The crust and lemon curd can be made a day ahead.
- 500 ml (3 liters) Flour
- 125 ml (750 milliliters) Granulated sugar
- 5 ml (30 milliliters) Club House ® Thyme Leaves
- 5 ml (30 milliliters) Grated Meyer lemon peel
- 175 ml (1 1/10 liters) Cold butter
- 1 each Egg yolk
- 15 ml (90 milliliters) Limoncello liqueur
Step 2 | Serves 24
- 9 each Egg yolks
- 150 ml (1 liter) Meyer lemon juice
- 50 ml (375 milliliters) Limoncello liqueur
- 250 ml (1 1/2 liters) Granulated sugar
- 175 ml (1 1/10 liters) Butter
Step 3 | Serves 24
- 500 ml (3 liters) Blackberries
- 30 ml (175 milliliters) Icing sugar
- 30 ml (175 milliliters) Limoncello liqueur
- 5 ml (30 milliliters) Fresh thyme leaves
- 1 ml (7 milliliters) Club House ® Thyme Leaves
- 5 ml (30 milliliters) Meyer lemon peel
Step 4 | Serves 24
- 3 each Egg whites
- 75 ml (500 milliliters) Granulated sugar
- 2 ml (15 milliliters) Cream of tartar
- 1 ml (7 milliliters) Lemon Extract Pure455 ML
- For the tart crust: Place flour, granulated sugar, lemon thyme and lemon peel in food processor; cover. Pulse to combine. Add butter; process until mixture resembles coarse crumbs. Add egg yolk; process until dough begins to form a ball. If needed, add 1 to 2 Tbsp. (15 to 30 mL) Limoncello liqueur. Divide dough in half. Wrap each half in plastic wrap, pressing to form a disk. Refrigerate at least 1 hour. Cut each disk into 12 equal pieces. Roll each piece on lightly floured surface to 1/8-inch (0.3 cm) thickness. Press into tartlet pans with 2-inch (5 cm) diameter cups. Trim excess dough from top. Form a total of 24 tart shells. Freeze 30 minutes. Place tartlet pans on large sheet pan. Bake in preheated 350°F (180°C, Gas Mark 4) oven 17 to 20 minutes or until lightly browned. Cool tart shells in pans on wire rack. Using a toothpick, carefully remove tart shells from pans. (Can be made 1 day ahead. Place tart shells on sheet pan. Cover with plastic wrap. Store at room temperature.)
- For the Meyer lemon curd: Mix egg yolks Meyer lemon juice Limoncello liqueur and sugar in a large heavy saucepan with wire whisk until well blended. Whisking constantly cook on medium heat 8-10 minutes or until curd is thickened and coats the back of a spoon. Remove from heat. Whisk in butter one piece at a time. Spoon into large bowl. Cover with plastic wrap pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate at least 1 hour or overnight until chilled and set.
- For the blackberries: Mix all ingredients in a bowl until well blended. Refrigerate until ready to serve. Spoon about 30 mL lemon curd into each tart shell. Set aside.
- For the lemon meringue kisses: Beat egg whites in a bowl with an electric mixer on high speed until foamy. Mix sugar and cream of tartar in bowl. Gradually add sugar mixture and lemon extract to egg whites beating until stiff peaks form. Spoon about 15 mL meringue in the center of each tart lifting spoon so that meringue forms a peak. Place tarts on large baking sheets. Broil 7-15 cm from heat for 30 seconds to 1 minute or until the meringue is lightly browned. Watch to ensure meringue does not burn. Refrigerate tarts at least 30 minutes before serving.Plating Instructions:To serve top each tartlet with Limoncello Blackberries.
If Meyer lemons are unavailable, use grated lemon peel in the tart crust and the blackberry mixture. Use 625 mL lemon juice and 300 mL orange juice in the lemon curd.