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Mini Lemon Meringue Tarts

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Rate this recipe 4.5/5 (56 Votes)

Ingredients

  • Lemon Filling:
  • 2/3 cup unsalted butter, softened
  • 1/2 cup icing sugar
  • 1/2 tsp vanilla
  • Pinch salt
  • 1-1/3 cups all purpose flour
  • 2 eggs
  • 2 egg yolks
  • 1/2 cup gradulated sugar
  • 2 tsp grated lemon zest
  • 5 tbsp lemon juice
  • Meringue:
  • 1/3 cup pasteurized egg whites
  • 1/2 cup granulated sugar

Details

Preparation time 45mins
Cooking time 90mins
Adapted from canadianliving.com

Preparation

Step 1

Lemon filling: In large heatproof bowl, whisk together eggs, egg yolks, sugar, lemon zest and lemon juice. Set over saucepan of simmering water; cook, stirring constantly, until space remains after spoon is drawn through, 6 to 8 minutes. Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour.

Meanwhile, in large bowl, beat butter with sugar until smooth and fluffy; beat in vanilla and salt. Stir in flour. Roll by scant 1 tbsp into 24 balls, discarding any remaining dough; press onto bottoms and up sides of mini muffin cups. Prick all over with fork; refrigerate for 1 hour.

Bake in 375ºF (190ºC) oven until edges are golden, 10 to 12 minutes. Let cool in pan on rack. Fill each shell with rounded 1 tsp of the filling.

Meringue: In bowl, beat egg whites until soft peaks form; gradually beat in sugar until stiff glossy peaks form, about 8 minutes.

Using pastry bag fitted with plain tip, pipe meringue in concentric circles on each tart, ensuring meringue touches pastry and covers filling. Broil until meringue is golden, 30 to 60 seconds. To remove from pan, loosen edges with tip of knife. (Make-ahead: Store in airtight container for up to 24 hours.)

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