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Mini Lemon Meringue Tarts Recipe

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3.9 from 10 reviews

These Mini Lemon Meringue Tarts combine a buttery, crisp tart shell with a tangy lemon curd filling and a sweet, fluffy meringue topping. Perfect for parties or elegant dessert spreads, this recipe yields 20 delicate tarts that balance tartness and sweetness with a light, airy finish.

Ingredients

Pastry

  • 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)

Lemon Curd Filling

  • 2 tins condensed milk (385 g per tin)
  • 3 extra large egg yolks
  • 80 ml lemon juice
  • 1 tbsp lemon zest

Meringue Topping

  • 4 extra large egg whites
  • 200 g superfine sugar

Instructions

  1. Prepare Pastry: Add butter and sugar to a food processor and pulse until well combined and smooth.
  2. Add Eggs and Vanilla: With the processor running, add the whole egg first, pulse until combined; then add the egg yolk and vanilla extract, pulse again.
  3. Incorporate Dry Ingredients: Sift together cake flour and salt, add all at once to the wet mixture and pulse until dough forms; avoid overmixing.
  4. Chill Dough: Remove dough, wrap in plastic and refrigerate for 1 hour.
  5. Prepare Tart Tins: Preheat oven to 140°C (290°F). Brush 20 mini tart tins with melted butter.
  6. Roll and Cut Pastry: Roll dough on floured surface to ½ cm thickness; cut discs slightly larger than tins and press into tins.
  7. Blind Bake: Line pastry with parchment and pie weights or rice, bake for 15 minutes until light golden. Remove weights and parchment; set shells aside.
  8. Make Lemon Curd Filling: In a large bowl, whisk together condensed milk, egg yolks, lemon juice, and lemon zest until smooth.
  9. Fill Tart Shells: Spoon lemon curd into shells, filling nearly to the top.
  10. Bake Filled Tarts: Bake at 160°C (320°F) for 15 minutes until lemon filling sets.
  11. Cool Tarts: Allow to cool 15 minutes in tins, then remove and cool completely on a wire rack.
  12. Prepare Meringue: Place egg whites and sugar over a double boiler, whisk continuously until sugar dissolves and mixture is warm to touch.
  13. Beat Meringue: Transfer to a mixer; beat on medium-high for 10 minutes until stiff, glossy peaks form.
  14. Pipe and Torch Meringue: Fill piping bag with meringue; pipe generous amounts on each tart and use kitchen blow torch to brown topping until toasty.
  15. Serve: Serve tarts immediately and enjoy their light, tangy, and sweet flavors.

Notes

  • Blind baking the tart shells prevents sogginess when adding the lemon filling.
  • Use fresh lemons for the juice and zest for the best flavor.
  • Ensure no sugar granules remain in the meringue by testing between fingers after heating.
  • Handle meringue gently to maintain airiness and structure.
  • The blow torch adds a caramelized finish and should be used with care.
  • Store tarts in an airtight container and consume within 2 days for best freshness.

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