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See 5 recipes Download free cookbookMini Lemon Meringue Tartlets
Lemon Meringue Tartlets
Crisp, buttery bite-size tart shells hold bright lemon curd and swirls of toasted meringue for a polished party-platter dessert.
Prep Time:45 minCook Time:35 minTotal Time:80 minServings:24Difficulty:Medium
These tartlets carry all the contrasts of lemon meringue pie in a two-bite format: a crisp shell, sharp-sweet curd, and a soft cap of toasted meringue. Their small size makes them easy to arrange on a generous platter without slicing or serving utensils.
A brief chill keeps the pastry easy to handle, while blind-baking the shells ensures they stay crisp beneath the curd. Pricking the bases and weighting each cup helps preserve the shallow well needed for a neat layer of filling.
The lemon curd is cooked just until it coats a spoon, then strained for a smooth finish. Filling the cooled shells while the curd is still slightly warm lets it settle into an even, glossy layer before chilling.
Swiss meringue is especially dependable for a party dessert because the egg whites are warmed with the sugar before whipping. Pipe it shortly before serving, toast the ridges lightly, and keep the finished tartlets chilled until they reach the platter.
Nutrition (per serving)
Calories:178 kcal
Protein:3 g
Carbs:23 g
Fat:9 g
Directions
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1
Pulse the flour, powdered sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs, then add the egg yolk and ice water and pulse just until the dough clumps together.
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2
Press the dough into a disk, wrap, and chill for 30 minutes. Roll it 1/8 inch thick, cut twenty-four 3-inch rounds, and press them into an ungreased 24-cup mini muffin pan. Prick the bases and freeze for 15 minutes.
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3
Heat the oven to 350°F. Line each shell with a small square of foil and add pie weights or dry beans. Bake for 10 minutes, remove the foil and weights, then bake for 6 to 8 minutes until the edges and bases are golden. Cool completely in the pan.
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4
Whisk the whole eggs, 2 egg yolks, 3/4 cup granulated sugar, lemon zest, and lemon juice in a saucepan. Cook over medium-low heat, whisking constantly, until thick enough to coat a spoon, 6 to 8 minutes.
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5
Remove the curd from the heat and whisk in 6 tablespoons butter a few pieces at a time. Strain into a bowl, then spoon about 2 teaspoons into each cooled tart shell. Chill until the curd is firm, about 45 minutes.
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6
Combine the egg whites, remaining 1/2 cup granulated sugar, and cream of tartar in a heatproof bowl. Set over barely simmering water and whisk until the sugar dissolves and the mixture reaches 160°F.
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7
Remove the bowl from the heat and beat at high speed until the meringue is glossy and holds stiff peaks, 5 to 7 minutes. Beat in the vanilla, then transfer the meringue to a piping bag fitted with a star tip.
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8
Pipe a compact swirl of meringue onto each tartlet. Toast the ridges lightly with a kitchen torch, release the tartlets from the pan, and arrange them in a single layer on a serving platter.
Ingredients
- All-Purpose Flour:1 1/2 cups
- Powdered Sugar:1/3 cup
- Kosher Salt:1/4 teaspoon
- Cold Unsalted Butter, Cubed:10 tablespoons
- Large Egg Yolk:1
- Ice Water:1 tablespoon
- Large Eggs:3
- Large Egg Yolks:2
- Granulated Sugar:1 1/4 cups
- Finely Grated Lemon Zest:1 tablespoon
- Fresh Lemon Juice:2/3 cup
- Unsalted Butter, Cubed:6 tablespoons
- Large Egg Whites:3
- Cream of Tartar:1/4 teaspoon
- Vanilla Extract:1/2 teaspoon
Tips & Notes
- Make the empty shells one day ahead and keep them airtight at room temperature.
- Keep the curd below a simmer so the eggs thicken smoothly without scrambling.
- Torch the meringue with short passes so the fine ridges brown without scorching.
