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Lemon, Lime and Basil Cream for Tartlets

Lemon, Lime and Basil Cream for Tartlets

Meringue peaks with decorative lime slices.

Recipe courtesy of : Léonce Blanc

Light and refreshing, use this Lemon, Lime and Basil Cream recipe to fill summer tartlets. Top it off with decorative meringue drops.


Lemon, Lime and Basil Cream

35 oz (1000g)            Léonce Blanc Lime Purée 

22 oz (650g)              Léonce Blanc Lemon Purée                     

56.43 oz (1600g)       Sugar

1350g                       Eggs (whole or pasteurized)

63 oz (1800g)           Unsalted butter

1.7 oz (50g)              Fresh basil


Meringue Drops or Batons (French meringue)

7 oz (200g)               Egg whites

7 oz (200g)               Granulated sugar

7 oz (200g)               Icing sugar


                                Greasing spray 

Italian meringue

7 oz (200g)              Egg whites

14 oz (400g)            Sugar



For the Lemon, Lime and Basil Cream

1.) In a saucepan, add the fruit purées, then the sugar and mix well.

2.) Add the eggs and the chopped basil.

3.) Blend for 5 minutes with the hand mixer.

4.) Heat over low heat, whisking mixture constantly.

5.) Heat to 185°F (85°C) for 2 minutes. Blend. 

6.) Cool to 104°F (40°C) then add the diced butter and blend with hand mixer. Sieve and pour into a container.

7.) Store at 39.2°F (4°C).


For the meringue drops or batons (French meringue)

1.) In the mixing bowl, whisk the egg whites and ⅓ of the granulated sugar. Whisk in the remaining granulated sugar in 2 goes. 

2.) When the meringue is stiff enough, fold in the sifted icing sugar with a spatula. 

3.) On a baking sheet lined with greaseproof paper (sprayed with non-stick oil), and using a disposable piping bag with a plain nozzle, pipe thin meringue batons.

4.) Using a disposable piping bag with a plain no.8 nozzle, pipe meringue drops. Bake at 194°F (90°C) with the fan on slow for at least an hour and a half.

5.) Check that they are cooked. Cook for longer if required.

6.) When cool, remove the meringues from paper.


For Italian meringue

1.) Pour the egg whites into the mixing bowl.

2.) Sift the granulated sugar into a small saucepan.

3.) Cover with mineral or filtered water.

4.) Slowly bring to a boil, watching the temperature.

5.) When the sugar reaches 230°F (110°C), start whisking the egg whites.

6.) When the sugar reaches 244°F (118°C), remove the saucepan from heat.

7.) Slowly pour the sugar into the bowl down the side, without stopping the whisk. Beat until cool.

8.) Using a disposable piping bag with a plain no.8 nozzle, pipe meringue dots. Or, using a disposable piping bag with a Saint Honoré nozzle, pipe meringue lines on the edges of the lemon and lime tartlets.


Recipe Note:

Tip: Before serving, fill the tartlets with the lemon and lime mixture. Decorate the meringue drops and batons.


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