Mini Lemon Meringue Tarts
Delightful mini tarts that combine zesty lemon curd and fluffy meringue in a buttery tart shell.
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.
Notes
Serve warm or at room temperature. Garnish with lemon zest or a slice of lemon. Store in an airtight container in the refrigerator for up to 3 days. Meringue may become soggy over time.