Description
Delicate mini lemon meringue delights dance with zesty citrus and silky sweetness, promising a gourmet French-inspired dessert. Compact pastry shells cradle tangy lemon curd, crowned with perfectly torched meringue peaks that melt deliciously on palates craving elegant small bites.
Ingredients
Scale
Crust Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 tablespoons (30 milliliters) ice water (more if needed)
Lemon Filling Ingredients:
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1/4 cup (60 milliliters) freshly squeezed lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons (30 grams) unsalted butter
Meringue Topping Ingredients:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Craft the tart foundation by blending flour, powdered sugar, and salt in a mixing bowl. Incorporate cold butter until the texture mimics rough crumbs.
- Whisk egg yolk with ice water in a separate container, then fold into the flour mixture until a cohesive dough emerges. Refrigerate for 30 minutes to firm up.
- Heat oven to 350F (175C). Roll out chilled dough and cut precise circles matching mini tart pan dimensions. Gently press dough into each pan.
- Blind bake tart shells for 10-12 minutes until achieving a delicate golden hue. Allow shells to cool completely.
- Create tangy lemon filling by whisking granulated sugar, eggs, and lemon juice in a saucepan. Cook over medium heat, stirring consistently until mixture thickens (5-7 minutes).
- Remove filling from heat, fold in lemon zest and butter until fully integrated and smooth.
- Pour lemon custard into cooled tart shells, returning to oven for an additional 10 minutes. Let cool completely.
- Prepare meringue by beating egg whites and cream of tartar until soft peaks form. Gradually incorporate granulated sugar, continuing to whip until stiff peaks develop.
- Gently fold vanilla extract into meringue mixture.
- Crown each tart with meringue, ensuring complete coverage to tart edges. Bake at 350F (175C) for approximately 10 minutes until meringue turns golden brown.
Notes
- Customize your crust by swapping regular flour with gluten-free alternatives like almond or coconut flour for those with wheat sensitivities.
- Achieve perfectly golden meringue by using a kitchen torch instead of oven-broiling, which provides more precise and even browning.
- Enhance lemon flavor by adding a pinch of fresh lemon zest directly into the meringue for an extra citrusy punch.
- Prevent soggy crusts by thoroughly cooling tart shells before adding lemon filling, ensuring a crisp and sturdy base for your delicate dessert.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 242
- Sugar: 18 g
- Sodium: 78 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 96 mg