Description
Delightful mini lemon meringue tarts with a buttery crust, zesty lemon curd filling, and fluffy meringue topping, perfect for any occasion.
Ingredients
- 200 g unsalted butter
- 100 g superfine sugar
- 1 extra-large egg
- 1 extra-large egg yolk
- 1 tsp vanilla extract
- ½ tsp salt
- 350 g cake flour
- 20 g unsalted butter (melted, for brushing tart tins)
- 2 tins condensed milk (385 g per tin)
- 3 extra-large egg yolks
- 80 ml lemon juice
- 1 tbsp lemon zest
- 4 extra-large egg whites
- 200 g superfine sugar (for meringue)
Instructions
- Prepare the tart crust: In a mixing bowl, blend the butter and superfine sugar until creamy. Incorporate the egg, egg yolk, vanilla extract, and salt, mixing until smooth. Gradually add the cake flour until the dough forms. Chill for 30 minutes.
- Shape and bake: Roll out the chilled dough and cut it into circles to fit your tart tins. Gently press the dough into the tins and brush with melted butter. Bake for about 15 minutes, or until golden. Allow cooling before filling.
- Make the lemon curd filling: In a saucepan, combine the condensed milk, egg yolks, lemon juice, and lemon zest. Cook over low heat, stirring continuously until thickened. Pour into the cooled tart shells.
- Prepare the meringue: In a clean bowl, whip the egg whites until frothy, then gradually add the superfine sugar until stiff peaks form. Spread the meringue over the lemon curd filling, ensuring it seals the edges.
- Bake the meringue: Place the tarts back in the oven at 350°F (175°C) for about 10 minutes or until the meringue is lightly browned. Remove and cool before serving.
Notes
Allow the dough to chill for easier rolling and a flakier crust. Using fresh lemon juice enhances flavor significantly.