Description
Bite-sized Mini Lemon Meringue Tarts with buttery pastry, tangy lemon filling, and toasted meringue topping.
Ingredients
Scale
- 200 g unsalted butter
- 100 g superfine sugar
- 1 extra-large egg
- 1 extra-large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 350 g cake flour
- 20 g melted butter
- 2 tins condensed milk
- 3 extra-large egg yolks
- 80 ml lemon juice
- 1 tablespoon lemon zest
- 4 extra-large egg whites
- 200 g superfine sugar
Instructions
- Cream butter and sugar.
- Add egg, egg yolk, and vanilla.
- Mix in flour and salt until dough forms.
- Chill dough for 1 hour.
- Roll and line tart tins.
- Blind bake for 15 minutes.
- Mix filling ingredients.
- Fill tart shells and bake 15 minutes.
- Cool completely.
- Heat egg whites and sugar until dissolved.
- Whip until stiff peaks form.
- Pipe onto tarts and torch before serving.
Notes
- Do not overmix pastry dough.
- Do not overbake tart shells.
- Use fresh lemon juice for best flavor.
- Torch meringue just before serving.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 220
- Sugar: 15
- Sodium: 76
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0.4
- Carbohydrates: 28
- Fiber: 0.5
- Protein: 4
- Cholesterol: 71