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Mini Lemon Meringue Tarts

Mini Lemon Meringue Tarts: Your New Favorite Bite-Sized Treat

These Mini Lemon Meringue Tarts are a delightful blend of buttery pastry, zesty lemon curd, and fluffy meringue, perfect for any gathering.
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Prep Time 1 hour
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 12 tarts
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 cup Unsalted Butter Adds richness and moisture to the pastry
  • 1/2 cup Superfine Sugar Provides sweetness for a smooth texture
  • 1 whole Eggs Use large eggs for best results
  • 1 teaspoon Vanilla Extract Enhances flavor in the pastry
  • 1 pinch Salt Balances sweetness in the pastry
  • 2 cups Cake Flour Creates a tender pastry shell
For the Lemon Curd Filling
  • 1 can Condensed Milk Forms the sweet base of the lemon curd
  • 1/2 cup Fresh Lemon Juice Provides tanginess for authentic flavor
  • 2 whole Lemon Zest Essential for aroma and flavor
  • 4 yolks Egg Yolks Necessary for a rich lemon curd
For the Meringue
  • 4 whites Egg Whites Essential for stability when whipped
  • 1/2 cup Superfine Sugar Sweetens and strengthens the meringue texture

Equipment

  • Mixing Bowl
  • stand mixer
  • Double boiler
  • Mini tart tins
  • Oven
  • spatula
  • wire rack
  • Kitchen torch

Method
 

Step-by-Step Instructions
  1. Step 1: Prepare the Pastry - Cream together unsalted butter and superfine sugar until light and fluffy. Beat in whole egg and egg yolk with vanilla extract. Gradually mix in cake flour and salt until soft dough forms. Refrigerate for 1 hour.
  2. Step 2: Blind Bake Shells - Preheat oven to 290°F. Roll out chilled pastry and cut circles. Press into mini tart tins lined with parchment paper and bake for 15 minutes.
  3. Step 3: Make Lemon Curd Filling - Whisk together condensed milk, egg yolks, fresh lemon juice, and lemon zest until smooth. Pour into pre-baked pastry shells and bake at 320°F for 15 minutes.
  4. Step 4: Prepare Meringue - Combine egg whites and superfine sugar in a double boiler, whisk until warm. Beat on high speed until stiff peaks form.
  5. Step 5: Assemble the Tarts - Spoon or pipe meringue onto cooled lemon curd tarts.
  6. Step 6: Torch the Meringue - Use a kitchen torch to toast the meringue tops until golden brown.
  7. Step 7: Serve and Enjoy - Cool for a few minutes before serving; best enjoyed fresh.

Nutrition

Serving: 1tartCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 50mgSodium: 75mgPotassium: 100mgSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

For best results, use fresh eggs and ensure no yolk is present in egg whites for meringue preparation. Mini Lemon Meringue Tarts are best served fresh.

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