With these gluten-free lemon meringue tartlets, you will steal the show at every party! They look delicious and are not even that hard to make. Low FODMAP and low in lactose.
For the tartlets
For the tarlets crust, I used this fantastic recipe from The Loopy Whisk.
- 250 gram (2 cups) gluten-free flour (I use Schär mix C)
- 100 g (7/8 cup) icing sugar
- 1/2 tsp xanthan gum*
- A pinch of salt
- 125 g (1 stick + 1 tbsp) cold butter, in cubes
- 2 egg yolks
- 3–4 tbsp cold water
- Baking rings**
For the filling
- 1 gelatin sheet
- 140 g lemon juice (about 4–5 lemons)
- 4 eggs
- 160 gram (2/3 cup + 1 tbsp) sugar
- 80 gram (6 tbsp) butter
For the meringue
For the tartlets
- Sieve the flour with the icing sugar, xanthan gom and salt in a bowl. Stir together.
- Add the cold butter and knead this with your fingers into the flour, until you have a fine crumble mixture.
- Add the egg yolks and stir this into the dough with a fork.
- Add the water, one tablespoon at a time and stir the dough through with a fork after every tablespoon. If you have added three tablespoons, you can knead the dough into a ball with your hands. If the dough is too crumbly, you can add the last tablespoon of water.
- Roll the dough into some cling films and leave it to rest in the fridge for half an hour.
- Pre-heat the oven to 180 degrees Celsius (350 F).
- Sprinkle your work surface with some icing sugar and roll the dough out in a circle about 4-5 mm thin (0.2 inch). Take a cookie cutter that is slightly bigger than your baking rings (a large glass will work too) and cut circles out of the dough.
- Put your baking rings onto a baking sheet covered with baking parchment.
- Lay a circle of dough over the baking ring and carefully press it down and press the dough onto the sides of the ring. Repeat this for all the rings.
- Prick the bottom of the tartlets in with a fork.
- Bake the tartlets for 15 minutes at 180 degrees Celsius (350 F)
- Take the tartlets out of the oven and leave them to cool down.
For the filling
- When the tartlets are in the oven, you can make the filling.
- Soak the gelatine sheet in a bowl of water. Put aside.
- Zest the rind of the lemons and put aside. Squeeze the lemons and take 140 gram of the juice. I always put it through a sieve, so you won’t have any pulp in your juice.
- Break the eggs into a mixing bowl and shortly whisk them together. Put aside.
- Put the lemon zest, lemon juice and sugar together in a pan. Whisk it together until the sugar has dissolved and then turn on the heat.
- Take the pan off the heat when the mixture starts to boil. Pour the sugar mixture into the mixing bowl with the eggs and whisk vigorously. You do this to stop the eggs from cooking. Whisk everything together well.
- Pour the mixture back into the pan and turn the heat back on. Continue to whisk with a whisk. Turn the heat off when the lemon mixture starts to boil.
- Take the gelatine from the water and squeeze it out. Put it together with the butter into the pan and stir until the butter has melted.
- Pour the lemon creme into a dish and cover with cling film. Put into the fridge to cool down.
- When the creme is cold, you can fill the tartlets with the creme. Smoothen the top with a spatula. Put the tarlets into the fridge while you make the meringue.
For the meringue
- Pour the water for the meringue into a pan and carefully add the sugar.
- Put the pan on the heat and leave the mixture to warm up on middle high heat.
- Use a sugar thermometer to check the temperature.
- Put the egg whites into a clean mixing bowl. Clean your mixing bowl and the whisk of your mixer with some lemon juice to make sure it is not greasy anymore, otherwise your egg whites won’t get stiff.
- When the sugar syrup is almost warm enough, about 112-114 degrees Celsius (233-237 Fahrenheit), you can start to whip the egg whites. Whip until the egg whites stand up in stiff peaks.
- Take the sugar syrup off the heat when the thermometer shows 121 degrees Celsius (250 degrees Fahrenheit). Wait until there are no bubbles in the syrup anymore and then carefully pour it into the bowl with the meringue, while you keep mixing.
- Continue to mix until the meringue has completely cooled down. This usually take about 3-5 minutes. The meringue should be stiff and shiny.
- Scoop the meringue into a piping bag and pipe some meringue on each lemon tartlet. I found this a handy video to see different techniques on piping meringue on the tarts. If you don’t have a piping bag, you can also use a spoon to put some meringue on each tart.
- Take the blow torch and color the meringue by carefully moving the blow torch around the meringue topping on each tart. I put my tarts onto a turn table and turned them around.
*See the text in the blog for more information about xanthan gom.
** I bought a set of six baking rings and made the tartlets in two batches. That worked out fine.
You can make the tartlet shells a few days beforehand. Store them, without filling, in a closed box.
The finished tartlets taste the best on the day that you make them. I made the shells one day beforehand and filled them on the day that I wanted to serve them. You can store the finished tartlets 3-4 days in the fridge.
You can also freeze the tartlet shells. I even froze them after they were filled and they still tasted nice when I thawed them again. I wouldn’t freeze the tartlets with the meringue topping, but just with the lemon filling is fine.
- Prep Time: 2 hours 30 min (1 hour waiting time)
- Cook Time: 15 min