My version of lemon meringue tartlet
A light, tangy, and incredibly delicious version… without eggs, of course! I'll show you step by step how to make this iconic tartlet in a vegan version, thanks to Yumgo's egg alternatives. The result is stunning: a smooth and airy meringue, a perfectly tangy lemon cream, and a soft hazelnut base thanks to the Easy Tarte mold from Maé Innovation—everything we love!
For the lime gel:
50g lime juice
25g water
25g sugar
1.5g agar-agar
For the lemon cream:
100g organic lemon juice
zest of one organic lemon
25g sugar
30g water
8g yellow Yumgo
7g cornstarch
50g margarine
For the hazelnut financier batter:
100g yogurt
50g powdered sugar
30g oil
50g flour
60g hazelnut flour
1 pinch of salt
3g baking powder
For the Yumgo meringue:
6g white Yumgo
35g water
10g lemon juice
25g sugar
25g powdered sugar
For decoration:
lime zest
basil or hyssop sprouts
Prepare the lime gel :
In a saucepan, combine all the ingredients and bring to a boil.
Pour into a shallow dish in a thin layer and let cool to room temperature before refrigerating for one hour.
Cut the jelly into small pieces and blend until you obtain a creamy gel texture. Transfer to a baby bottle and refrigerate.
Prepare the lemon cream :
Zest one lemon and juice the others. Place the zest and juice in a saucepan. Add the sugar and heat over medium heat.
Meanwhile, mix the yellow Yumgo with the cornstarch and water.
When the mixture is almost boiling, add the Yumgo mixture to the liquid while whisking. Bring to a boil.
Remove from the heat, add the margarine cut into pieces, and emulsify using an immersion blender. Transfer to a dish, cover with plastic wrap, pressing it directly onto the surface, and refrigerate for at least two hours to allow the cream to chill.
Once chilled, whip the cold lemon cream to loosen it. Transfer it to a piping bag fitted with a round nozzle.
Prepare the financier batter :
In a bowl, combine the yogurt and sugar. Add the oil, flour, hazelnut powder, salt, and baking powder. Mix until smooth. Grease the Maé Innovation Easy Tarte Finger molds and pour the batter into them. Bake for 10-15 minutes at 180°C (350°F).
Prepare the Yumgo white meringue :
Combine the Yumgo white with the water and lemon juice. Emulsify with an immersion blender.
Using an electric mixer, whip the egg whites at high speed.
When the mixture begins to thicken, add the granulated sugar and continue whisking until stiff peaks form. Gently fold in the icing sugar in several additions with a spatula, continuing to whisk until the meringue forms stiff peaks. Fill a piping bag fitted with a St. Honoré or fluted nozzle with the meringue.
Assembly :
Pour the lemon cream into the financier tartlet shells. Pipe the meringue attractively on top using the piping bag. Brown the meringue for a few seconds with a kitchen torch.
Drip lime gel onto the meringues and decorate with lime zest and basil or hyssop sprigs.
Our tips and advice:
Substituting Yumgo:
If you don’t want to use Yumgo, you can replace the yellow Yumgo with 25g of cornstarch (total) and a pinch of turmeric powder.
You can replace the white Yumgo (plus water and lemon juice) with 50g of reduced aquafaba (chickpea juice).
Substituting the Easy Tarte Finger mold:
If you don’t want to use Easy Tarte Finger molds, you can use silicone financier or cupcake molds and hollow out the center of the financier with a knife once it’s baked to pour in the lemon cream.
Above all, enjoy this dessert and adapt it to your tastes and current cravings!
Enjoy!
