Lemon tartlets

New Haven (WTNH) - Students at Branford High School are getting first-hand culinary experience with their food service management course, Class Act. Chef instructor, James Bannon, and student, Zachary Fair, joined Connecticut Style to prepare lemon tartlets with fresh fruit and toasted meringue.

Tart Dough

7.5 oz. butter
3 oz. confectioners sugar
1/2 tsp. salt
3/4 tsp lemon zest
4 drops vanilla
3 eggs
12 oz. pastry flour

Cream butter, sugar, salt, lemon zest and vanilla until smooth and pale. Add eggs a little at a time and beat well with each addition. Add the flour to form a soft dough, do not over mix. Wrap in plastic and chill until firm before use. Roll out dough and place in tart shells, dock, let rest 30 mins. Bake at 400F until golden brown.

Lemon Curd

4 oz. sugar
4 oz. fresh lemon juice
zest of 1 lemon
6 egg yolks
5 oz. butter

Combine sugar, lemon juice, zest, and yolks in a stainless saucepan. Heat until reaches nappe stage. Remove from heat and add room temp butter. Chill in refrigerator until set. You can add some bloomed gelatin if the curd is not as firm as you need it. Pipe into cooled tart shells. Top with fresh berries.

Swiss Meringue

2 Egg whites
4 oz. sugar

Combine sugar and whites in a stainless bowl and heat over a double boiler until the mixture reaches 145F. Whip until white, shiny and cool. Use immediately. Pipe onto tarts and toast with torch. Garnish with fresh mint leaves.