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Mini Lemon Meringue Tarts

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Delightful mini tarts filled with lemon curd and topped with fluffy meringue, perfect for spring gatherings.

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 (385 g 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. Combine 200 g of unsalted butter, 100 g of superfine sugar, 1 extra large egg, 1 egg yolk, 1 tsp vanilla extract, and ½ tsp salt in a large bowl. Beat until smooth. Gradually mix in 350 g of cake flour until the dough begins to take shape.
  2. Turn the dough onto a lightly floured surface, shape it into a disc, and wrap it in plastic wrap. Refrigerate for about 30 minutes.
  3. Preheat your oven to 180°C (350°F) and brush mini tart tins with melted 20 g of unsalted butter.
  4. Roll out the chilled dough on a floured surface until about 3 mm thick. Cut out circles that fit into your tart tins.
  5. Prick the bottom of each crust with a fork. Bake in the preheated oven for 15-20 minutes, or until lightly golden. Let cool completely.
  6. Combine the two tins of condensed milk, 3 egg yolks, 80 ml of lemon juice, and 1 tbsp of lemon zest in a medium saucepan. Cook over low heat, stirring until thickened—about 10-15 minutes. Let cool slightly.
  7. Fill each tart crust with lemon curd filling. Let set while preparing the meringue.
  8. Whip 4 egg whites in a clean mixing bowl until soft peaks form. Gradually add 200 g of superfine sugar, continuing to beat until glossy and holds stiff peaks.
  9. Pipe or dollop meringue over each filled tart, making sure to cover the lemon curd completely.
  10. Brown the meringue under a broiler for 1-2 minutes, watching closely to avoid burning.

Notes

These tarts are best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 2 days. Assemble just before serving to maintain meringue texture.

Nutrition

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

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