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Mini Lemon Meringue Tarts

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Delightful mini tarts with tangy lemon curd and fluffy meringue, perfect for any occasion.

Ingredients

Scale
  • 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

  1. Preheat your oven to 180 °C (350 °F). In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  2. Mix in the egg, egg yolk, and vanilla extract until well-combined.
  3. Gradually sift in the cake flour and salt, folding until just combined.
  4. Roll out the dough, cut into circles, and press into tart tins. Chill for 20-30 minutes.
  5. Brush the tart shells with melted butter and bake for 15-18 minutes until golden brown.
  6. In a medium saucepan, combine the condensed milk, egg yolks, lemon juice, and zest over low heat. Stir until thickened.
  7. Pour the lemon curd into each tart shell once cooled.
  8. Whip the egg whites until soft peaks form, gradually adding sugar until glossy and stiff peaks form.
  9. Pipe the meringue onto the tarts and toast using a kitchen torch.
  10. Serve the tarts chilled or at room temperature.

Notes

For a creative twist, try adding fresh berries under the lemon curd or making a vegan version with aquafaba.

Nutrition

Keywords: lemon tarts, dessert, meringue, baking, summer treats

Find it online: http://ivoryapron.com/easy-mini-lemon-meringue-tarts-quick-weeknight-desserts/