Lemon Tartlets with Pistachio Meringue


Preparation info

  • Difficulty


  • Makes about


    tartlets ( 10 cm each)

Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About


For the dough

  • 90 g ( oz) flour
  • 50 g ( oz) cream cheese (full fat)
  • 50 g ( oz) butter, softened
  • 40 g ( oz) icing sugar (confectioner’s sugar)
  • 40 g ( oz) ground almonds
  • ½ tsp cinnamon
  • 1 pinch salt

For the lemon filling

  • 80 g ( oz) cornflour (cornstarch)
  • 280 g (10 oz) caster (superfine) sugar
  • 100 ml ( fl oz) lemon juice
  • 4 egg yolks
  • 1 generous pinch of salt
  • Zest of 1 organic lemon, grated
  • 50 g ( oz) butter

For the meringue

  • 4 egg whites
  • 220 g ( oz) icing sugar (confectioner’s sugar)
  • 2 handfuls of pistachios, shelled and chopped


  • Butter and flour for the moulds
  • Flour for dusting the work surface


Add all the dough ingredients to a mixing bowl and knead well to combine. Cover with cling wrap and chill for at least 45 minutes.

Preheat the oven to 190°C (375°F/Gas mark 5).

Butter 6 tartlet moulds and dust with flour. Roll out the pastry thinly on a lightly floured surface and cut out circles (about 13 cm/5 inches). Press the pastry rounds into the prepared moulds. Prick the bases with a fork and pre-bake them in the oven for 10–12 minutes. Leave to cool and reduce the oven temperature to 150°C (300°F/Gas mark 2).

For the filling: combine the cornflour, sugar and 200 ml (7 fl oz) water in a saucepan and whisk until smooth. Stir in the lemon juice, egg yolks and salt and heat. Simmer the mixture for about 8 minutes, stirring constantly, as the mass thickens considerably and burns easily. Add the lemon zest and butter, remove the saucepan from the heat and leave the lemon filling to cool.

For the meringue: whisk the egg whites, gradually adding the icing sugar. Beat for several minutes until the egg whites form small, glossy peaks. Divide the lemon filling among the bases. Transfer the meringue mass into a piping bag and pipe domes of meringue onto the fillings. Alternatively spread the meringue out with a spoon. Sprinkle with pistachios and bake the tartlets in the oven for 15–20 minutes.