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Mini Lemon Meringue Tarts

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Delightful mini tarts filled with tangy lemon curd and topped with fluffy meringue, perfect for any occasion.

Ingredients

Scale
  • 200 g unsalted butter
  • 100 g superfine sugar
  • 1 extra large egg
  • 1 extra large egg yolk
  • 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 extra large egg yolks
  • 80 ml lemon juice
  • 1 tbsp lemon zest
  • 4 extra large egg whites
  • 200 g superfine sugar

Instructions

  1. Make the dough: In a large mixing bowl, cream together the unsalted butter and superfine sugar until fluffy. Add in the egg, egg yolk, vanilla extract, and salt. Mix well until combined.
  2. Add flour: Gradually add cake flour to the mixture. Stir gently until the dough comes together.
  3. Chill the dough: Divide into two portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Roll out the dough: Preheat your oven to 180°C (350°F). Roll out one disc of dough on a lightly floured surface until about 3-4 mm thick. Cut out circles for the mini tart tins.
  5. Line the tins: Brush the tart tins with melted unsalted butter and press the dough circles into the base and sides. Trim any excess dough.
  6. Blind bake: Line each tart shell with parchment and fill with baking weights. Bake for about 15 minutes, then remove weights and bake for another 5 minutes until golden. Cool.
  7. Combine ingredients: In a saucepan, whisk together condensed milk, egg yolks, lemon juice, and lemon zest until smooth.
  8. Cook the curd: Cook the mixture over medium heat, stirring continuously until thickened, about 10-15 minutes.
  9. Cool the curd: Remove from heat, cool slightly, and pour into cooled tart shells. Refrigerate for about 30 minutes.
  10. Beat egg whites: In a clean bowl, beat egg whites until soft peaks form.
  11. Add sugar gradually: Slowly add superfine sugar while beating until glossy and stiff peaks form.
  12. Top the tarts: Spread or pipe the meringue on top of each tart.
  13. Brown the meringue: Use a kitchen torch to lightly brown the meringue or place under the broiler briefly.
  14. Let set: Allow to sit at room temperature for about 30 minutes before serving.

Notes

Make sure all ingredients are at room temperature for better mixing. Keep the tarts in an airtight container in the refrigerator if storing.

Nutrition

Keywords: lemon tarts, mini desserts, meringue dessert, lemon curd, baking, tart recipes

Find it online: https://dishfoody.com/mini-lemon-meringue-tarts/