Mini Lemon Tarts With Meringue

Mini Lemon Tarts With Meringue

Mini Lemon Tarts With Meringue
Lemon 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.

lemon meringue 2

The Ingredients:

Tart Crust:

  • 2cups all-purpose flour, sifted
  • 1teaspoon salt
  • 2cup butter or 23 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!