lemon meringue tartlets

These mini Lemon Meringue Tarts have a tart, sweet, creamy lemon filling inside a flaky phyllo pastry cup topped with an incredible coconut sugar meringue. These are SUPER easy to make with a step-by-step tutorial.

Mini Lemon Meringue Tarts

egg whites ((room temperature))

sugar

cream of tartar

lemon curd

phyllo pastry shells

Preheat your oven to 350 degrees. Place the tart shells in the oven for 3-5 minutes to crisp up the edges.

Add the egg whites to a glass bowl and use a mixer to beat until frothy.

Add the cream of tartar. Add the sugar a little at a time while constantly beating the egg whites. Continue to beat until stiff peaks form, about 7-10 minutes.

Fill the pastry shells to the top edge with the lemon curd.

Use a piping bag to top the pastry shells with the meringue.

Use a kitchen torch to toast the outside of the meringue. Don&#x27;t get the kitchen torch too close or the meringue will burn.

These delicious Mini Lemon Meringue Tarts combine a buttery Shortcrust Pastry Shell baked in a Mini Muffin Tin, a tangy Lemon Curd filling and a sweet toasted French Meringue topping. These classic mini pies are perfect for a party, birthday or Holiday dessert table!

Mini Lemon Meringue Tartlets

250 gr (1 2/3 cup) Plain / AP Flour

gr (1/2 cup) Icing Sugar (or powdered sugar - sifted)

Salt

120 gr (1/2 cup) Unsalted Butter (very cold)

Egg (at room temperature)

Egg Yolks

100 gr (1/2 cup) Caster Sugar (or fine white granulated sugar)

75 gr (5 tablesp.) Unsalted Butter

Egg White

gr (2 tablesp.) Caster Sugar (or fine white granulated sugar)

Place the Flour, Icing Sugar and Salt in the bowl of your Food Processor and pulse to combine (see note 1 if making by hands). Add the cold Butter cut into small cubes, then blend until get very small crumbs.

Add the Egg (optionaly prewhisked separately) and slowly pusle until a dough starts to come together (see note 2).

Assemble the pastry into a large ball, place between two sheets of baking paper and roll into a large disk about 2 to 3mm (1/16 to 1/8 inch) thick. Place on a flat tray and leave in the fridge to chill and rest for at least 1 hour, or up to 24 hours.

Using a Round Cookie Cutter, cut out small disks of pastry at least as wide as the openings of the mini muffin tin. Gently slide the pastry inside the mini muffin tin and press on the bottom/edges to remove any air bubbles. Dock the pastry (poke the bottom with a fork) then place back in the fridge to rest for at least 1 hour, or up to 24 hours.

Preheat your oven on 160&#39;C/325&#39;F and place the pastries in the freezer in the meantime. Line each patry with a small piece of crunched up baking paper and fill with baking weights, dried beans or rice. Bake for 10 minutes, then remove the weights and baking paper and bake for an additional 10 minutes or until fully baked (see note 3). Set aside to cool down.

Mini Tart Shells

Place the Egg Yolks, Sugar and Lemon Juice&amp; Zest in a small pot. Whisk to combine then turn on low heat. Whisk for a few minutes or until the liquid starts to slightly thicken and the sugar has dissolved - about 3 to 5 minutes.

Slowly add the very Cold Butter cut into small cubes, a little bit at the time. Whisk until melted and combined before adding more.

Cook on low heat for 5 to 15 minutes or until the curd has thickened, making sure to continuously whisk (see note 4). Taste and adjust the level of sweetness if required. Pour through a thin-mesh sieve to remove any lumps.

Pour straight away inside the cooled down pastry shells (see note 5) then place in the fridge to set for at least 2 hours, or up to 24 hours before serving.

Lemon Curd

Place the Egg White and Salt in the clean bowl of your Mixer (or a large mixing bowl if using a hand mixer). Whisk on medium low to medium speed until you reach very soft peaks, slowly increasing the speed.

When the egg white resembles the consistency of shaving cream, slowly add the Sugar a little bit at the time while whisking, then increase the speed to high and keep whisking until you reach stiff peaks (see note 6).

Transfer the Meringue into a Piping Bag fitted with a small Star-Shaped Nozzle (or the piping nozzle shape of your choice) and pipe over each mini tart.

With a kitchen blowtorch, toast each meringue until lightly golden and serve straight away (see note 7).

French Meringue

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Mini Lemon Meringue Tarts

Mini Lemon Meringue Tartlets

Top 2 lemon meringue tartlets recipes from across the web

The most viewed lemon meringue tartlets recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mini Lemon Meringue Tarts

Mini Lemon Meringue Tartlets

The most viewed lemon meringue tartlets recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine