Description
These Mini Lemon Meringue Tarts feature a buttery, flaky tart shell filled with a smooth, tangy lemon custard and topped with a light, toasted meringue. Perfectly balanced between sweet and tart, these elegant mini tarts are ideal for special occasions or afternoon tea.
Ingredients
Tart Shell
- 170 g unsalted butter, softened
- 120 g powdered sugar
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 350 g all-purpose flour
Lemon Filling
- 3 large whole eggs
- 3 large egg yolks (reserve whites for meringue)
- 150 g granulated sugar
- Juice of 2 lemons
- 100 g unsalted butter, softened and cubed
Meringue
- 3 large egg whites
- 125 g granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Tart Shell: In a mixing bowl, beat softened butter until creamy using an electric mixer. Add powdered sugar and salt, mixing on low until combined.
- Mix Dough: Add in the egg and vanilla extract, mixing well. Gradually add the flour and mix on low speed until the dough forms a soft, crumbly texture.
- Chill Dough: Transfer the dough onto plastic wrap, shape into a flattened disc, wrap tightly, and chill in the refrigerator for at least 1 hour or overnight.
- Preheat Oven: Set oven to 350°F (175°C). Remove dough from fridge and let it rest 10 minutes at room temperature.
- Roll and Shape Dough: Roll dough to about 1/8 inch thickness. Cut out circles about 1 inch larger than tart pans. Re-roll scraps as needed. Press dough into tart pans, trimming excess by rolling over the edges.
- Dock and Blind Bake: Prick tart bottoms with a fork. Line with foil and fill with pie weights or uncooked rice. Bake for 15 minutes, remove foil and weights, then bake an additional 10 minutes until edges are golden. Cool slightly before removing from pans and cool completely.
- Make Lemon Filling: In a small pot, combine whole eggs, egg yolks, granulated sugar, and lemon juice. Cook over medium heat, stirring constantly until thickened to custard consistency, about 15 minutes.
- Incorporate Butter: Stir in softened butter cubes one at a time until fully melted and incorporated. Transfer filling to a bowl and cover surface with plastic wrap to prevent skin formation. Cool to room temperature.
- Fill Tart Shells: Spoon cooled lemon filling into tart shells. Refrigerate for at least 4 hours or overnight to set.
- Prepare Meringue: Bring about 1 inch of water to a simmer in a pot. In a heatproof bowl, combine reserved egg whites and granulated sugar. Place bowl over simmering water (double boiler), making sure the bottom does not touch water.
- Heat Egg White Mixture: Stir constantly until sugar dissolves and mixture is smooth (about 4 minutes). Test by rubbing mixture between fingers for grittiness.
- Whip Meringue: Remove bowl from heat and add vanilla extract. Using an electric mixer, beat on high speed until stiff peaks form, about 5-7 minutes.
- Pipe and Toast Meringue: Transfer meringue to a piping bag fitted with your preferred tip. Pipe meringue onto lemon filling. Use a kitchen torch to toast the meringue evenly until golden and slightly caramelized.
Notes
- Ensure butter is softened but not melted for the tart dough to achieve proper texture.
- Chilling the dough is essential for easy handling and preventing shrinkage during baking.
- You can substitute pie weights with dried beans or rice for blind baking.
- Use fresh lemon juice for the brightest flavor in the filling.
- Make sure no water or yolk gets into meringue mixture to help it whip properly.
- Serve tarts chilled or at room temperature for the best taste and texture.
- Leftovers can be stored in the refrigerator for up to 3 days, but meringue is best freshly toasted.
