Mini Lemon Tarts With Meringue
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Mini Lemon Tarts With Meringue
When life gives you lemons… make a tart! These mini lemon tarts with meringue are sure to impress. And I’ll let you in on a secret; they weren’t even that hard.
Over the weekend, I got a new toy- finally a butane torch! My first thought was to make a proper creme brulee, but I didn’t have heavy cream and my shoes were already off (you know how that goes). BUT, I did have a ton of lemons and eggs. So, behold: my mini lemon tart with meringue recipe.
The Ingredients:
Tart Crust:
- 2cups all-purpose flour, sifted
- 1teaspoon salt
- 2⁄3 cup butter or 2⁄3 cup shortening
- 5 -7 tablespoons cold water
Lemon Curd:
- 1½ cups sugar
- ½ cup cornstarch
- ⅛ teaspoon salt
- 4 egg yolks (save the whites for the meringue!)
- 1¾ cups water
- ½ cup fresh lemon juice (from 3-4 lemons)
- 3 tablespoons butter
- 1 teaspoon fresh lemon zest
Meringue:
- 4 egg whites, room temprature
- ½ cup sugar
- ½ tsp. vanilla extract
The recipe:
- For the crust: cut the butter into the flour. Add the salt and water and mix until the dough is formed.
- Roll out thinly using flour, and shape the dough into mini muffin tins.
- Bake at 375 until lightly browned on the edges, cool.
- For the lemon curd: combine first three ingredients in saucepan and set aside.
- Combine the egg yolks, water and juice, and stir into sugar mixture.
- Cook over medium heat, stirring constantly until the mixture starts to boil and thicken.
- Boil for one minute, stirring constantly and remove from heat.
- Stir in butter and lemon zest, pour into the tart shells by the spoonful.
- For the meringue: in a clean bowl, beat the egg whites with an electric mixer until foamy.
- Slowly add in the sugar until the whites reach a soft peak, then add in the vanilla.
- Once it reached a stiff peak, immediately transfer into a pastry bag with the tip of your choice and pipe onto the tarts.
- Using a butane torch, lightly brown the meringue on all sides.
- Garnish with berries and mint leaves if desired, and enjoy!
