Ingredients for shortcrust pastry

• 250 g flour
• 150 g butter
• 100 g icing sugar
• 3 egg yolks
• vanilla
• lemon
• Orange
• salt

Ingredients for Lemon Curd

• 110 g caster sugar
• 2 small eggs
• 50 g butter
• 2 lemons

Ingredients for Meringue

• 125 g granulated sugar
• 60 g egg white

For the recipe of lemon curd and meringue tarts, mix the softened butter with the flour, the seeds of half a vanilla bean, the grated rind of half a lemon and half an orange and a pinch of salt.
Add the icing sugar and egg yolks to the still raw mixture and knead until a homogeneous paste is obtained. Shape it into a not too high tile, wrap it in plastic wrap and let it rest in the fridge for an hour.
Lemon Curd Melt the butter in a saucepan, add the juice of 2 lemons and the sugar; when it is melted, add the eggs and cook stirring with a whisk until the lemon curd thickens: 2-3 minutes will suffice.
Meringue Partially whip the egg white with 25 g of sugar in a container, with a whisk, preferably electric. Heat 30 g of water with 100 g of sugar in a saucepan; when the syrup has reached 121 ° C, pour it flush on the album, continuing to whip it until it has cooled.
Roll out the pastry with a rolling pin to a thickness of 2 mm and with it lined 8 molds (diam 8 cm, height 2 cm).
Prick the pastry and bake at 175 ° C for about 20 minutes. Remove from the oven and let cool.
Fill the tartlets with lemon curd, smoothing it well with a spatula.
Collect the meringue in a pastry bag, spread in small tufts on the tartlets and flame them to taste with the caramel torch.