Mini Lemon Meringue Pastries

These little cakes are the perfect balance between the bright acidity of lemon and the airy sweetness of meringue. Inspired by the classic Lemon Pie, we present them in individual portions for an elegant and practical serving. The crisp base melts into a silky lemon cream, topped with a firm meringue that stands out for its shine and stability thanks to the use of cream of tartar. A sophisticated, healthy, and delicious option for any celebration.

Estimated time: 45 minutes

Difficulty: ⭐⭐⭐

Servings: 4 people

Ingredients

• 1 sheet of shortcrust pastry (preferably whole grain or gluten-free)

• 3 medium lemons (juice and zest)

• 4 organic eggs (separating yolks from whites)

• 60g of Stevia1:3

• 1 tablespoon cornstarch

• 30g of butter or coconut oil

• ½ teaspoon of Cream of Tartar (essential for the meringue)

• 1 pinch of Bonsalt 0%

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.

Step-by-Step Professional Preparation

1. Pastry base: Preheat the oven to 180ºC. Cut the shortcrust pastry and line individual tart molds. Prick the bottom with a fork and bake blind (you can place baking beans on top so it doesn't rise) for 12-15 minutes until golden. Set aside.

2. Lemon cream: In a saucepan, mix the lemon juice, zest, egg yolks, cornstarch, and Stevia1:3. Cook over low heat, stirring constantly with a whisk until the mixture thickens.

3. Finishing the cream: Remove from the heat and add the butter (or coconut oil) and a pinch of Bonsalt 0%. Mix until smooth, pour over the pastry bases, and let cool.

4. Meringue assembly: Whip the egg whites to stiff peaks with a pinch of salt. When they start to foam, add the Cream of Tartar . This ingredient is key to keeping the meringue from collapsing and maintaining a firm structure. Keep whisking until you get glossy, stiff peaks.

5. Decoration: Place the meringue over the lemon cream using a piping bag or a spoon to create decorative shapes.

6. Final touch: You can lightly brown the tips of the meringue with a kitchen torch or place the cakes under the grill for 1-2 minutes (watch constantly so they don't burn).

Nutritionist's Tips

This version of lemon cakes stands out for replacing traditional sugar with Stevia1:3, which drastically reduces the dessert's glycemic index without losing the sweet flavor needed to contrast with the lemon. The use of Cream of Tartar not only ensures a perfect meringue, but also adds an extra boost of potassium. Fresh lemon guarantees a supply of vitamin C that helps nutrient absorption and strengthens the immune system.

Make these little cakes for a special afternoon treat and enjoy a gourmet, healthy indulgence with friends or family!