Surprising lemon meringue tartlets without eggs

My favorite dessert is made with egg substitutes from the French brand Yumgo. Pure delight!

Ingredients (for 10 tartlets)

For the sweet pastry :

• 200g flour

• 25g almond flour

• 120g margarine

• 50g sugar

• 2g salt

• 16g water

• 8g cornstarch

  
  

For the lemon curd :

• 200g organic lemon juice

• 60g water

• the zest of one organic lemon

• 50g sugar

• 16g yellow Yumgo

• 15g cornstarch + 10g water

• 100g margarine

  
  

For the meringue :

• 11g white Yumgo

• 50g water

• 40g lemon juice

• 50g sugar

• 50g icing sugar

Method

Prepare the shortcrust pastry :

1. Mix the flour, icing sugar, and salt.

2. Add the margarine in pieces and mix by hand or with a mixer using the paddle attachment.

3. Mix the cornstarch with the water. Add this mixture to the shortcrust pastry.

4. Then form a ball and wrap it in plastic wrap. Refrigerate for 30 minutes to allow the pastry to firm up.

5. Next, roll out the shortcrust pastry on a floured work surface and press it into tartlet molds/rings or simply cut out circles with a cookie cutter.

6. Prick the pastry and bake at 180°C for 7-8 minutes (for simple circles) or 10-15 minutes (for a tartlet mold) until golden brown.

Prepare the lemon curd :

1. Zest one lemon and juice the others. Place the zest and juice in a saucepan.

2. Add the water and sugar.

3. Heat over medium heat.

4. Meanwhile, mix the yellow Yumgo with the cornstarch and water.

5. When the mixture is almost boiling, add the mixture with the Yumgo to the liquid while whisking. Bring to a boil.

6. Off the heat, add the margarine, cut into pieces, and emulsify with an immersion blender.

7. Remove from the heat, cover with plastic wrap, and refrigerate for at least 2 hours to chill.

8. Remove from the refrigerator, whip the cold lemon cream until soft. Transfer it to a piping bag fitted with a round nozzle.

9. Flavor the base of the tartlets or pipe attractively onto a pastry disc.

Prepare the Yumgo white meringue :

1. Mix the Yumgo white with the water and lemon juice.

2. Emulsify with an immersion blender.

3. With an electric mixer, whisk the egg whites at full speed.

4. When the texture begins to stiffen, add the powdered sugar and continue whisking until stiff peaks form.

5. Finally, gently add the icing sugar in several additions with a spatula, then continue whisking to combine until the meringue forms peaks.

6. Fill a piping bag with a fluted nozzle and pipe the meringue onto the lemon cream.

7. Glaze the meringue for a few seconds with a blowtorch.

   
   

Enjoy!

Don't hesitate to discover Yumgo products, the plant-based alternative to eggs for making delicious pastries and dishes!