Brighten your day with these delightful Lemon Meringue Tartlets, a perfect addition to your collection of mini dessert recipes. These individual treats combine a zesty lemon filling with a fluffy meringue topping, making them irresistible and simple to create.
Key Ingredients & Substitutions:
- Pâte Sucrée (Sweet Pastry Dough): You can use store-bought mini tart shells for a quicker option.
- Lemons: Freshly squeezed lemon juice and zest are essential for vibrant flavor.
- Eggs: Crucial for both the curd and the meringue.
- Sugar: Granulated sugar for sweetness.
- Butter: Unsalted butter for richness in the curd.
Ingredients:
For the Pâte Sucrée:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Lemon Curd Filling:
- ½ cup fresh lemon juice (from 2-3 lemons)
- 1 tablespoon lemon zest
- ½ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- ¼ cup unsalted butter, cut into small pieces
For the Meringue Topping:
- 2 large egg whites
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar (optional, helps stabilize meringue)
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Servings: 12 mini tartlets
- Calories per serving: Approximately 250 kcal
- Tools Needed: Mini tart pans (12-cup), mixing bowls, whisk, saucepan, stand mixer or hand mixer, piping bag with star tip (optional), kitchen torch (optional).
Step-by-Step Instructions:
1. Prepare the Pâte Sucrée
In a food processor, combine flour and sugar. Add cold, cubed butter and pulse until coarse crumbs form. Add the egg yolk and ice water, pulsing until the dough just comes together. Do not overmix.
2. Chill and Roll the Dough
Form the dough into a disc, wrap it in plastic, and chill for at least 30 minutes. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out circles using a cookie cutter slightly larger than your mini tart pans.
3. Bake the Tart Shells
Gently press the dough circles into your mini tart pans. Prick the bottoms with a fork. Bake at 375°F (190°C) for 10-12 minutes, or until lightly golden. Let cool completely before removing from pans.
4. Make the Lemon Curd
In a medium saucepan, whisk together lemon juice, lemon zest, sugar, whole eggs, and egg yolk. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter until melted and smooth.
5. Chill the Lemon Curd
Pour the lemon curd through a fine-mesh sieve into a bowl to remove any zest or cooked egg bits. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Chill for at least 1 hour, or until firm.
6. Fill the Tart Shells
Once the tart shells are cool and the curd is firm, spoon or pipe the lemon curd into each baked tartlet shell. Fill them almost to the top.
7. Prepare the Meringue
In a clean, dry bowl, beat egg whites with cream of tartar (if using) on medium speed until soft peaks form. Gradually add sugar, beating on high speed until stiff, glossy peaks form. The meringue should be thick and shiny.
8. Top and Brown the Meringue
Spoon or pipe the meringue onto each tartlet, ensuring it touches the crust all around to prevent shrinking. You can create decorative swirls. If desired, use a kitchen torch to lightly brown the meringue for a beautiful finish.
Variation Ideas:
- Lime Curd Tartlets: Substitute lime juice and zest for the lemon.
- Graham Cracker Crust: For a no-bake crust, use a mixture of crushed graham crackers and melted butter.
- Berry Topping: Add a few fresh raspberries or blueberries on top of the curd before adding meringue.
Storage Instructions:
Store your Lemon Meringue Tartlets in an airtight container in the refrigerator for up to 2-3 days. The meringue may slightly weep over time, so they are best enjoyed fresh. Freezing is not recommended as it can affect the texture of the meringue.
Frequently Asked Questions (FAQ):
- Why did my tart shells shrink? This often happens if the dough wasn’t chilled enough or was overworked.
- Can I make the lemon curd ahead of time? Yes, you can prepare the lemon curd up to 2-3 days in advance and store it in the refrigerator.
- What if I don’t have mini tart pans? You can use a mini muffin tin as a substitute, but the tartlets will have a different shape.
- Why did my meringue become watery? This can happen if there was any trace of fat in the bowl or if the egg whites were not beaten long enough to form stiff peaks.
- Can I bake the meringue instead of torching it? Yes, you can bake the meringue-topped tartlets in a 350°F (175°C) oven for 5-7 minutes, or until the meringue is lightly golden.
- How do I prevent the meringue from “weeping”? Ensure your egg whites are beaten to very stiff peaks and that the sugar is fully dissolved. Cream of tartar also helps stabilize it.