Small lemon tarts

RECIPE FOR SMALL LEMON PIES🍋 (Approx. 6 pieces)

Shortcrust pastry:

• 75 grams soft butter
• 50 grams powdered sugar
• 1 teaspoon vanilla powder
• 1 pinch salt
• 1/2 egg
• 25 grams almond flour
• 125 grams of wheat flour

Procedure:

Mix softened butter, powdered sugar, vanilla and salt together in a bowl. Stir in eggs. Add almond flour and wheat flour, and stir the dough together without kneading it too much. Wrap the shortcrust pastry in cling film and refrigerate for 30-60 minutes. Roll out the dough thinly with a rolling pin on a floured board and line the small tart tins with the dough, so that the dough covers the bottom and sides of the tins. Cut away any excess dough. Place the tart tins in the freezer for 1 hour, this will make it easier to spread the mazarin mixture on.

Lemon Mazarin:

If you want to fill the pies all the way to the edge, it is recommended to make 1/2 extra portion)

• 1/2 organic lemon
• 80 grams soft butter
• 85 grams of sugar
• 85 grams marzipan
• 1 egg
• 15 grams almond flour
• 1 pinch salt

Turn the oven on to 175°. Finely grate the lemon zest. Mix the butter, sugar and coarsely grated marzipan together in a bowl. Add the lemon zest and egg, and beat the marzipan mixture together until smooth. Fold in the almond flour and salt.

Spread the mazarin mixture into the cold tarts and bake in the oven for approx. 20 minutes until lightly golden. Cool on a wire rack. Carefully remove from the tins when cool.

Meringue cream:

• 100 grams egg whites
• 180 grams powdered sugar

Pour the egg whites into a clean bowl and beat them almost stiff with an electric mixer. Add the powdered sugar a little at a time while beating. Beat until the meringue is firm and glossy.

Fill the meringue into a piping bag with a star tip and pipe it onto the small cakes. Decorate with small edible flowers if desired🌸