Description
Delightful Mini Lemon Meringue Tarts that balance the tangy brightness of fresh lemons with airy sweetness of meringue.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and diced
- 1 egg yolk
- 3/4 cup sugar
- 1/2 cup fresh lemon juice
- 3 egg yolks
- 1 tablespoon lemon zest
- 2 tablespoons cornstarch
- 1 cup heavy cream
- 3 egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the all-purpose flour and powdered sugar in a bowl. Cut in the cold, diced butter until the mixture resembles coarse crumbs.
- Stir in the egg yolk until the dough forms. Roll it out and cut circles to fit mini tart pans. Bake for 10-12 minutes, or until lightly golden.
- Whisk together sugar, lemon juice, egg yolks, and lemon zest in a saucepan over medium heat for the lemon curd. Cook until thickened, then remove from heat.
- Stir in the cornstarch mixture and let the lemon curd cool.
- Fill the baked tart shells with the lemon curd once it has cooled slightly.
- Beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form for the meringue.
- Spread or pipe the meringue over the tarts, then use a kitchen torch to toast the tops for a golden finish.
- Serve chilled and enjoy!
Notes
Consider substituting butter with a non-dairy alternative. Store leftovers in an airtight container for up to three days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg