Treat yourself to mini lemon meringue tarts that melt in your mouth. Perfect for any occasion, these sweet bites will please your palate!
Ingredients
Scale
1 1/2 cups of all-purpose flour
1/2 cup of unsalted butter, chilled and cubed
1/4 cup of powdered sugar
1/4 teaspoon of salt
1–2 tablespoons of cold water
1 cup of granulated sugar
2 large eggs
1/2 cup of freshly squeezed lemon juice
1 tablespoon of lemon zest
2 tablespoons of cornstarch
1/4 teaspoon of salt
2 tablespoons of unsalted butter
3 large egg whites
1/4 teaspoon of cream of tartar
1/2 cup of granulated sugar
1 teaspoon of vanilla extract
Instructions
In a medium bowl, combine the flour, cubed butter, powdered sugar, and salt. Cut the butter until it resembles coarse crumbs.
Add cold water, one tablespoon at a time, until the dough holds together. Form it into a ball, flatten into a disk, wrap in plastic, and chill for 30 minutes.
Preheat your oven to 350°F (175°C).
Roll out the dough on a floured surface to about 1/8-inch thick. Cut out circles and place them in a muffin or tart pan.
Prick the bottoms with a fork to prevent bubbling and bake for 12-15 minutes until lightly golden. Allow to cool.
In a medium saucepan, whisk together the sugar, eggs, lemon juice, lemon zest, cornstarch, and salt until smooth. Cook until thickened and bubbly, then stir in the butter.
Pour the lemon filling into the tart shells and let them cool at room temperature.
In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form. Beat in the vanilla.
Spoon the meringue over the lemon filling, sealing it to the edges.
Bake for 10-15 minutes until meringue is golden brown or use a kitchen torch to toast the meringue.
Allow the tarts to cool before serving.
Notes
Delightful mini lemon meringue tarts with a buttery crust, tangy lemon filling, and fluffy meringue, perfect for any occasion.
