Lemon Meringue Tartlets Recipe

Ingredients

• 3 lemon zest
• 4 lemons juice (¾ cup [180 ml/6.1 fl oz] lemon juice)
• 6 large egg yolks
• ½ cup (80 g/2.8 oz) erythritol or Swerve, powdered
• 20 drops liquid stevia
• 1 tablespoon (9 g/0.3 oz) arrowroot powder or gelatin powder
• 2 tablespoons water
• 3½ ounces (100 g) butter or extra virgin coconut oil

• 1¾ cups (175 g/6.2 oz) almond flour
• ¼ cup (25 g/0.9 oz) whey protein or egg white protein powder
• ¼ cup (40 g/1.4 oz) erythritol or Swerve, powdered
• 1 large egg
• 2 tablespoons (30 g/1.1 oz) coconut oil or butter, melted
• Pinch salt

• 4 large egg whites
• ¼ teaspoon cream of tartar
• 0.33 cup (50 g/1.8 oz) erythritol or Swerve, powdered

1. First, prepare the lemon curd filling. Zest and juice the lemons and set aside. Place the egg yolks with the powdered erythritol and liquid stevia in a heat-resistant bowl and beat well. Place the bowl over a saucepan filled with simmering water and stir constantly; make sure the water doesn’t touch the bottom of the bowl.
2. Add the fresh lemon juice and zest and keep stirring for 8 to 10 minutes until the curd starts to thicken. Mix the arrowroot with 2 tablespoons of water and pour into the lemon curd filling, stirring constantly. Cook for another minute or two and take off the heat. Add the butter and stir it in well. Cover with plastic wrap and refrigerate until thickened.
3. Preheat the oven to 350°F (175°C, or gas mark 4). Prepare the dough for the tartlet base. Place the almond flour, protein powder, powdered erythritol, coconut oil, egg, and salt into a bowl and process until well combined.
4. Separate the dough into eight equal pieces and press in the bottom of each 4 inch (10 cm) tartlet pan. (Use tartlet pans with removable bottoms or a silicone pan. Or, use a regular pan and make a large meringue pie.) If the dough is too sticky, wet your fingers to press it into the tart pan. Press toward the edges to create a bowl shape so that the tartlet can hold the lemon curd filling. You should be able to create a very thin, crispy pastry with the risen edges. Make sure there are no gaps in the batter so that the filling cannot leak through once poured in.
5. Bake the tartlets the oven for about 10 minutes. Watch them carefully, since almonds can burn easily. When done, remove from the oven and cool on a rack.
6. When the lemon curd is chilled and thick enough, preheat the oven to 325°F (160°C, or gas mark 3). Prepare the meringue topping. Beat the egg whites with the cream of tartar and gradually add the powdered erythritol until the egg whites create soft peaks. Do not overbeat; the meringue will be too stiff.
7. Fill each tartlet with about 2 tablespoons (28 g/1 oz) of the lemon curd filling and evenly distribute the rest. Top with the fluffy meringue. Bake for 15 to 20 minutes or until the meringues start to brown. You can use a blowtorch to finish browning the meringue tops. When done, carefully remove the tartlets from the oven and let cool. Store them in the fridge for up to five days.