Mini Lemon Meringue Tarts: A Delightful Dessert Recipe for Every Occasion

Mini Lemon Meringue Tarts are a delightful treat that perfectly balance the tangy brightness of lemon with the sweet, fluffy texture of meringue. These bite-sized desserts not only look stunning on any dessert table but also pack a punch of flavor that leaves a lasting impression. Originating from the classic lemon meringue pie, these mini versions have gained popularity for their convenience and individual servings, making them ideal for gatherings or a sweet indulgence at home.

People adore Mini Lemon Meringue Tarts for their refreshing taste and light texture, which makes them a perfect end to any meal. The buttery crust provides a satisfying crunch, while the creamy lemon filling offers a zesty contrast, topped off with a cloud of meringue that melts in your mouth. Whether you’re hosting a party or simply treating yourself, these tarts are sure to impress and satisfy your sweet cravings.

Ingredients:

• For the tart crust:
• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• ¼ cup granulated sugar
• 1 large egg yolk
• 2-3 tablespoons cold water
• 1/4 teaspoon salt
• For the lemon filling:
• 1 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• ½ cup freshly squeezed lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 4 tablespoons unsalted butter, cut into small pieces
• 1 tablespoon cornstarch
• For the meringue topping:
• 2 large egg whites
• ½ teaspoon cream of tartar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

Preparing the Tart Crust

1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Whisk together until well mixed.
2. Add the chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the egg yolk and 2 tablespoons of cold water. Add this mixture to the flour and butter mixture.
4. Stir until the dough begins to come together. If the dough is too dry, add an additional tablespoon of cold water, one teaspoon at a time, until it holds together.
5. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Rolling and Baking the Tart Crust

1. Preheat your oven to 375°F (190°C).
2. Once the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8 inch thick.
3. Using a round cutter or a glass, cut out circles of dough that are slightly larger than your tartlet pans. Gently press the dough into the pans, ensuring it covers the bottom and sides.
4. Prick the bottom of each tart shell with a fork to prevent bubbling during baking.
5. Place the tart shells in the refrigerator for another 10-15 minutes to chill again. This helps prevent shrinking during baking.
6. Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes.
7. After 15 minutes, remove the parchment paper and weights, and bake for an additional 5-7 minutes, or until the crust is lightly golden. Remove from the oven and let cool completely.

Preparing the Lemon Filling

1. In a medium saucepan, combine the granulated sugar, cornstarch, and a pinch of salt. Whisk together until well combined.
2. In a separate bowl, whisk together the eggs and egg yolks until well blended. Gradually add the lemon juice and lemon zest, mixing until smooth.
3. Slowly pour the egg mixture into the saucepan with the sugar mixture, whisking constantly to prevent the eggs from curdling.
4. Place the saucepan over medium heat and continue to whisk constantly until the mixture thickens and begins to bubble, about 5-7 minutes. Once thickened, remove from heat.
5. Stir in the butter pieces, one at a time, until fully melted and incorporated into the lemon filling.
6. Pour the lemon filling into the cooled tart shells, filling them to the top. Set aside to cool slightly before moving on to the meringue topping.

Making the Meringue Topping

1. Conclusion:

   In summary, these Mini Lemon Meringue Tarts are a delightful must-try for anyone who loves a perfect balance of tart and sweet flavors. The buttery, flaky crust combined with the zesty lemon filling and the light, airy meringue creates a dessert that is not only visually stunning but also incredibly satisfying to the palate. Whether you’re hosting a dinner party, celebrating a special occasion, or simply indulging in a sweet treat at home, these tarts are sure to impress your guests and leave them craving more. For serving suggestions, consider pairing these tarts with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. You can also experiment with variations by adding fresh berries on top or infusing the lemon filling with herbs like basil or mint for a unique twist. We encourage you to try this Mini Lemon Meringue Tarts recipe and share your experience with friends and family. Don’t forget to take a moment to snap a picture of your beautiful creations and share them on social media! Your feedback and variations can inspire others to enjoy this delightful dessert. So roll up your sleeves, gather your ingredients, and get ready to create a batch of these irresistible tarts that will surely become a favorite in your dessert repertoire. Happy baking! Print
   

   Mini Lemon Meringue Tarts: A Delightful Dessert Recipe for Every Occasion

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   • Author: Maria
   • Total Time: 60 minutes
   • Yield: 6-8 tartlets

   Print Recipe

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   Description

   Delight in these zesty lemon tarts featuring a buttery crust, luscious lemon filling, and a fluffy meringue topping. Perfect for any occasion, they offer a refreshing balance of sweetness and tartness.

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   Ingredients

   • Egg whites
   • Cream of tartar
   • Granulated sugar
   • Vanilla extract

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   Instructions

   1. In a clean mixing bowl, beat the egg whites and cream of tartar together using an electric mixer on medium speed until soft peaks form.
   2. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff peaks form and the mixture is glossy.
   3. Mix in the vanilla extract until just combined.
   4. Spread the meringue over the lemon filling in the tart shells, making sure to seal the edges to prevent shrinking.
   5. Use a spatula or the back of a spoon to create peaks and swirls in the meringue for a decorative finish.
   6. Place the tarts in the oven and bake at 375°F (190°C) for about 10-12 minutes, or until the meringue is lightly golden.
   7. Remove from the oven and let cool completely before serving.

   Notes

   • For a more intense lemon flavor, you can increase the amount of lemon zest.
   • Make sure the mixing bowl for the meringue is completely clean and free of any grease for the best results.
   • These tarts can be made a day in advance; just store them in the refrigerator until ready to serve.

   • Prep Time: 30 minutes
   • Cook Time: 30 minutes