WARM LEMON TARTLETS

By gaster16

Ingredients

• Filling:
• 4 large eggs
• 4 large egg yolks
• 1/2 cup sugar
• 1/2 cup fresh lemon juice
• 1 tablespoons finely grated lemon peel
• 1 stick unsalted butter, room temperature
• Crust:
• 1-1/4 sticks unsalted butter at room temperature
• 1/3 cup powdered sugar
• 1 large egg
• 1-1/4 cups all purpose flour
• 1/4 cup whole almonds toasted and finely ground
• Pinch salt
• Topping:
• 4 large eggs separated
• 1/2 cup plus 2 tablespoons sugar
• 1/3 cup fresh lemon juice
• 3 tablespoons all purpose flour
• 1-1/2 teaspoons finely grated lemon peel

Preparation

Step 1

Filling:

Whisk first 5 ingredients in medium bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until very thick and thermometer registers 160 degrees about 6 minutes. Remove bowl from over water. Add butter, whisk until melted. Cover with plastic wrap and chill until cold, about 2 hours.

Crust:

Using mixer beat butter and powdered sugar in large bowl to blend. Add egg and beat until combined. Add flour, ground almonds and pinch of salt and beat just until combined. Divide dough into 8 equal pieces. Press 1 piece onto bottom and up sides of each of eight 3-3/4” tartlet pans with removable bottoms. Pierce crusts all over with fork, freeze 15 minutes. Preheat oven to 375 degrees. Bake crusts until golden brown, about 18 minutes. Reduce oven temperature to 350 degrees.

Topping:

Whisk egg yolks, 1/4 cup sugar, lemon juice, flour and peel in medium bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture is very thick and thermometer registers 160 degrees about 4 minutes. Remove from over water. Using mixer, beat until cool and thick, about 5 minutes. Using dry beaters, beat egg whites in large bowl until soft peaks form. Gradually beat in remaining 1/4 cup plus 2 tablespoons sugar, beating until stiff and glossy. Fold 1/3 of egg white mixture into egg yolk mixture to lighten. Fold remaining egg whites into mixture in 2 additions. Spoon 2 tablespoons lemon filling into each prepared tartlet shell. Mound topping atop lemon filling. Bake until slightly puffed and golden on top, about 15 minutes. Serve warm.