Description
These Mini Lemon Meringue Tarts feature buttery pastry shells filled with tangy lemon curd and topped with fluffy torched meringue.
Ingredients
Scale
- 200 g unsalted butter
- 100 g superfine sugar
- 1 extra-large egg
- 1 extra-large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 350 g cake flour
- 20 g melted unsalted butter
- 2 tins condensed milk
- 3 extra-large egg yolks
- 80 ml lemon juice
- 1 tablespoon lemon zest
- 4 extra-large egg whites
- 200 g superfine sugar
Instructions
- Pulse butter and sugar in a food processor until creamy.
- Add egg, egg yolk, and vanilla extract while pulsing.
- Add sifted flour and salt and pulse until dough forms.
- Wrap dough and refrigerate for 1 hour.
- Preheat oven to 290°F and grease tart tins.
- Roll dough and line tart tins with pastry.
- Blind bake tart shells for 15 minutes.
- Whisk condensed milk, egg yolks, lemon juice, and lemon zest together.
- Fill tart shells with lemon mixture.
- Bake filled tarts at 320°F for 15 minutes.
- Cool tarts completely.
- Heat egg whites and sugar over simmering water until sugar dissolves.
- Whisk meringue until stiff glossy peaks form.
- Pipe meringue onto tarts and torch until golden.
Notes
- Do not overbake the tart shells during blind baking.
- Fresh lemon juice creates the best citrus flavor.
- Torch the meringue carefully to avoid burning.
- Prep Time: 1 hour
- Chilling Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 220
- Sugar: 15
- Sodium: 76
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0.4
- Carbohydrates: 28
- Fiber: 0.5
- Protein: 4
- Cholesterol: 71