Get ready to tantalize your taste buds with the most adorable and mouthwatering dessert that will make your guests swoon! These Mini Lemon Meringue Tartlets are not just a dessert; they're a culinary masterpiece that combines the perfect balance of tangy lemon curd, buttery crisp shells, and cloud-like meringue. Imagine delicate, bite-sized treats that pack an explosion of flavor in every single bite - these tartlets are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 tartlets
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 cup lemon juice
- 1 cup granulated sugar
- 3 large egg yolks
- 3 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Prepare the tart shells by combining flour, powdered sugar, and salt in a mixing bowl. Cut cold butter into small cubes and work into the dry ingredients until the mixture resembles coarse crumbs.
- Press the tart dough into mini tart pans, ensuring an even thickness on the bottom and sides. Refrigerate the prepared tart shells for 30 minutes to prevent shrinking during baking.
- Preheat the oven to 375°F (190°C). Blind bake the tart shells by lining them with parchment paper and filling with pie weights or dried beans. Bake for 12-15 minutes until the edges are light golden.
- For the lemon filling, whisk together lemon juice, granulated sugar, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove the lemon curd from heat and strain through a fine-mesh sieve to ensure smoothness. Let the filling cool slightly before pouring into the baked tart shells.
- Prepare the meringue by beating egg whites with cream of tartar until soft peaks form. Gradually add remaining sugar while continuing to beat until stiff, glossy peaks develop.
- Pipe or spoon the meringue onto the lemon-filled tart shells, creating decorative peaks and swirls.
- Use a kitchen torch to lightly brown the meringue, or place the tartlets under the broiler for 2-3 minutes, watching carefully to prevent burning.
- Chill the tartlets for at least 30 minutes before serving to allow the filling to set completely. Serve cold and enjoy!
Tips
- Keep your butter ice-cold when making the tart shells to ensure a flaky, tender crust.
- Use a kitchen torch for the most even and controlled meringue browning, but the broiler works in a pinch.
- Strain your lemon curd to achieve a silky-smooth filling without any egg lumps.
- Chill your tartlets thoroughly before serving to help the filling set perfectly.
- For extra zest, consider adding a little lemon zest to both the crust and the filling.
- Use a piping bag with a star tip for professional-looking meringue peaks.
- If you don't have mini tart pans, a muffin tin can work as an alternative.
- Make sure your egg whites are at room temperature for the most voluminous meringue.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 85mg
