Tartlets with Amalfi lemon cream, vanilla meringue and summer berries

10 | 10 Edition Johann Lafer


Heat the lemon juice, eggs, egg yolk, sugar and double cream to 80°C in a sauteuse pan, stirring continuously. Squeeze out and add the gelatine. Place the pan in ice water and stir the mixture until cold. Add to a piping bag and use to fill the tartlets.

Beat the egg white with a pinch of salt. Gradually mix in the sugar and vanilla essence and beat until stiff. Add the egg white to the tartlets and use a blowtorch to give it a golden-yellow finish. Place the berries between the meringue. Finally, dust with icing sugar.

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Serves 4:

For the lemon cream:

  • 4 small, square tartlets, pre-baked
  • 150 ml juice of Amalfi lemons
  • 4 eggs
  • 2 egg yolks
  • 150 g brown sugar
  • 150 g double cream
  • 4 sheets of gelatine, soaked in cold water

For the meringue:

  • 100 g egg white
  • 3 tbsp brown sugar
  • 1 pinch of salt
  • 1 pinch vanilla essence
  • Icing sugar for dusting
  • Summer berries

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