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LEMON TARTLETS
small almond tartlets (pastry cases)
lemon curd
(meringue)

Fill the pastry cases with lemon curd. You can do this up to 1 to 2 hours prior to serving. The tartlets may be topped with a dollop of plain meringue and briefly browned under oven grill at 275 °C. Store filled tartlets in cool, dry place.

Recipe source: adapted from "Citronmarängpaj med créme anglaise" by chef Tina Nordström, SVT Europa/Mat, 2001.


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