Mini Lemon Meringue Tarts
Mini Lemon Meringue Tarts
Introduction
Mini Lemon Meringue Tarts are a delightful and elegant treat that combines the zesty brightness of lemon curd with the fluffy sweetness of meringue, all encased in a buttery tart shell. They are perfect for special occasions, tea parties, or simply as a refreshing dessert to enjoy at home.
Why Make This Recipe
These mini tarts are not only visually appealing but also offer a balanced flavor profile that harmoniously melds tartness and sweetness. The contrast of the crisp pastry with smooth lemon curd and airy meringue creates an irresistible bite-sized dessert. Whether you are a citrus lover or just looking to impress your guests, these tarts are sure to be a hit.
How to Make Mini Lemon Meringue Tarts
Making Mini Lemon Meringue Tarts involves a few key steps: preparing the tart pastry, making the lemon curd filling, and topping them off with a fluffy meringue. While the process may seem intricate, it’s well worth the effort giving you a delicious outcome.
Ingredients:
- 200 g unsalted butter
- 100 g superfine sugar
- 1 egg (extra large)
- 1 egg yolk (extra large)
- 1 tsp vanilla extract
- ½ tsp salt
- 350 g cake flour
- 20 g unsalted butter (melted, for brushing tart tins)
- 2 tins condensed milk (385g per tin)
- 3 egg yolks (extra large)
- 80 ml lemon juice
- 1 tbsp lemon zest
- 4 egg whites (extra large)
- 200 g superfine sugar
Directions:
Pastry:
- Preheat your oven to 180°C (350°F).
- In a bowl, cream together the 200 g of unsalted butter and 100 g of superfine sugar until light and fluffy.
- Add the egg, egg yolk, vanilla extract, and salt, mixing until well combined.
- Gradually incorporate the cake flour until the dough forms.
- Roll out the dough and cut it into circles to fit your tart tins. Brush the tins with melted butter and press the dough into them.
- Prick the base with a fork and bake for 15-20 minutes or until golden brown.
Lemon Curd Filling:
- In a saucepan, combine the condensed milk, 3 egg yolks, lemon juice, and lemon zest over medium heat.
- Stir continuously until the mixture thickens, roughly 5-7 minutes.
- Remove from heat and let it cool slightly before pouring it into the cooled tart shells.
Meringue Topping:
- In a clean bowl, begin to whip the 4 egg whites until soft peaks form.
- Gradually add the 200 g of superfine sugar, continuing to beat until stiff, glossy peaks form.
- Top each tart with a generous dollop of meringue and create peaks using a spatula.
- Bake in the oven for an additional 10 minutes until the meringue is golden.
How to Serve Mini Lemon Meringue Tarts
These delightful tarts can be served warm or at room temperature. For an added touch, garnish each tart with a sprinkle of lemon zest or a slice of lemon on the side. They are perfect for serving at gatherings, or as a special treat to enjoy with tea or coffee.
How to Store Mini Lemon Meringue Tarts
Store mini tarts in an airtight container in the refrigerator for up to 3 days. Keep in mind that the meringue may become slightly soggy over time, so it’s best to consume them fresh for the best texture.
Tips to Make Mini Lemon Meringue Tarts
- Make sure to chill your pastry dough before rolling it out to prevent it from shrinking during baking.
- Use fresh lemon juice and zest for the best flavor in the lemon curd.
- Monitor the meringue closely while baking as it can brown quickly—remove it as soon as it’s golden.
Variation
Feel free to experiment with different flavors of curd, such as lime or orange, to create unique variations of this classic dessert. You can also add fresh berries on top before serving for an extra burst of flavor.
FAQs
-
Can I make the tart shells in advance?
Yes, you can prepare the tart shells a day ahead and store them in an airtight container before filling them. -
Is it possible to use store-bought pastry?
Absolutely! For a quicker option, you can use pre-made pastry dough. Just follow the baking instructions on the package. -
How can I tell when the lemon curd is ready?
When the lemon curd coats the back of a spoon and holds a line when you run your finger through it, it’s perfect.
Mini Lemon Meringue Tarts
Ingredients
Pastry
- 200 g unsalted butter
- 100 g superfine sugar
- 1 large egg extra large
- 1 large egg yolk extra large
- 1 tsp vanilla extract
- 0.5 tsp salt
- 350 g cake flour
- 20 g unsalted butter melted, for brushing tart tins
Lemon Curd Filling
- 2 tins condensed milk 385g per tin
- 3 large egg yolks extra large
- 80 ml lemon juice
- 1 tbsp lemon zest
Meringue Topping
- 4 large egg whites extra large
- 200 g superfine sugar
Instructions
Pastry
- Preheat your oven to 180°C (350°F).
- In a bowl, cream together the 200 g of unsalted butter and 100 g of superfine sugar until light and fluffy.
- Add the egg, egg yolk, vanilla extract, and salt, mixing until well combined.
- Gradually incorporate the cake flour until the dough forms.
- Roll out the dough and cut it into circles to fit your tart tins. Brush the tins with melted butter and press the dough into them.
- Prick the base with a fork and bake for 15-20 minutes or until golden brown.
Lemon Curd Filling
- In a saucepan, combine the condensed milk, 3 egg yolks, lemon juice, and lemon zest over medium heat.
- Stir continuously until the mixture thickens, roughly 5-7 minutes.
- Remove from heat and let it cool slightly before pouring it into the cooled tart shells.
Meringue Topping
- In a clean bowl, begin to whip the 4 egg whites until soft peaks form.
- Gradually add the 200 g of superfine sugar, continuing to beat until stiff, glossy peaks form.
- Top each tart with a generous dollop of meringue and create peaks using a spatula.
- Bake in the oven for an additional 10 minutes until the meringue is golden.
