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Mini Lemon Meringue Tarts Recipe

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4.5 from 56 reviews

Mini Lemon Meringue Tarts are a delightful combination of buttery pastry shells filled with tangy lemon curd and topped with a light, toasted meringue. This recipe guides you through making a tender tart crust, a creamy lemon filling from condensed milk and fresh lemon juice, and a perfectly glossy, toasted meringue topping, creating an elegant and refreshing dessert perfect for any occasion.

Ingredients

Scale

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 the butter and superfine sugar to a food processor. Pulse until the mixture is well combined and homogenous.
  2. Add Eggs and Vanilla: With the processor running, add the whole egg and pulse until combined. Then add the egg yolk and vanilla extract, pulsing again to mix evenly.
  3. Add Dry Ingredients: Sift together the cake flour and salt. Add the flour mixture all at once to the wet ingredients in the food processor and pulse until a dough forms. Be careful not to overmix.
  4. Chill Dough: Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for 1 hour to firm up.
  5. Preheat and Prepare Tins: Preheat the oven to 140°C (290°F). Brush 20 mini tart tins with melted butter to prevent sticking.
  6. Roll and Cut Pastry: On a lightly floured surface, roll out the chilled dough to a thickness of ½ cm (¼ inch). Cut discs slightly larger than the tart tins.
  7. Line Tins: Gently press the pastry discs into the buttered tart tins, pressing into base and sides with fingertips.
  8. Blind Bake Shells: Line each tart with parchment paper and fill with uncooked rice or pie weights. Bake in the oven for 15 minutes or until light golden brown. Remove from oven and set aside.
  9. Prepare Lemon Curd: In a large bowl, whisk together condensed milk, egg yolks, lemon juice, and lemon zest until well combined.
  10. Fill Tarts: Spoon the lemon curd evenly into the pre-baked tart shells, filling almost to the top.
  11. Bake Filled Tarts: Bake at 160°C (320°F) for 15 minutes or until the lemon filling is just set.
  12. Cool Tarts: Allow tarts to cool in their tins for 15 minutes, then remove and cool completely on a wire rack.
  13. Make Meringue: Place egg whites and superfine sugar in a heat-proof bowl over simmering water (double boiler). Whisk continuously until sugar is fully dissolved and mixture is warm to the touch.
  14. Whip Meringue: Transfer to a stand mixer and beat at medium-high speed for 10 minutes until stiff peaks form and meringue is thick and glossy.
  15. Pipe Meringue: Fill a piping bag fitted with a 1 cm (0.4 inch) plain round nozzle with the meringue. Pipe generous amounts onto each tart.
  16. Toast Meringue: Use a kitchen blow torch to toast the meringue until golden and toasty. Serve immediately and enjoy!

Notes

  • Ensure not to overmix the pastry dough to maintain a tender crust.
  • Blind baking the pastry shells prevents sogginess when filled with the lemon curd.
  • The meringue topping is best toasted just before serving for a glossy finish and contrasting texture.
  • Use fresh lemons for the best flavor in the lemon curd.
  • Storing tarts overnight can cause the pastry to soften; best enjoyed fresh on the day made.

Keywords: mini lemon meringue tarts, lemon tart recipe, meringue topping, dessert recipe, homemade tarts, lemon curd tarts

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