Description
Delight in these elegant Lemon Meringue Tartlets, featuring a buttery shortcrust pastry filled with tangy lemon curd and topped with a cloud of toasted meringue. Perfect for a sophisticated dessert that balances sweet and tart flavors with a crisp, flaky base.
Ingredients
For the Tart Crust:
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tbsp ice-cold water
- Pinch of salt
For the Lemon Curd Filling:
- 3 large eggs
- 1 cup (200g) granulated sugar
- 1/3 cup (80ml) freshly squeezed lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1/4 cup (60g) unsalted butter, cubed
For the Meringue Topping:
- 3 large egg whites
- 1/2 cup (100g) granulated sugar
- 1/4 tsp cream of tartar
Instructions
- Make the Tart Crust: In a food processor, pulse the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, pulsing until the dough comes together. Wrap in plastic and chill for 30 minutes.
- Preheat Oven and Prepare Tartlet Shells: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut out circles slightly larger than your tartlet pans or muffin tin wells. Press the dough into the pans and trim edges. Prick the base with a fork to prevent puffing.
- Bake Tart Shells: Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes, then remove weights and parchment. Bake an additional 8-10 minutes until golden brown. Cool completely on a wire rack.
- Prepare Lemon Curd Filling: In a heatproof bowl, whisk together eggs, sugar, lemon juice, and lemon zest. Place the bowl over a pot of simmering water (double boiler). Stir constantly until the mixture thickens and reaches about 170°F (77°C), about 8-10 minutes. Remove from heat and whisk in butter until smooth. Strain to remove zest and curd bits. Let cool slightly.
- Fill Tart Shells: Spoon the lemon curd evenly into each cooled tart shell. Refrigerate while preparing the meringue.
- Prepare Meringue: In a clean bowl, beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar, beating at high speed until stiff, glossy peaks form.
- Top Tartlets with Meringue: Spoon or pipe the meringue over the lemon curd in each tartlet, making sure it touches the crust to seal.
- Toast Meringue: Using a kitchen torch, carefully toast the meringue until golden brown peaks form. Alternatively, place tartlets under a broiler for 1-2 minutes, watching closely to prevent burning.
- Serve: Chill tartlets for 1 hour before serving to allow flavors to meld and to set the meringue topping. Enjoy your lemon meringue tartlets chilled or at room temperature.
Notes
- Ensure the egg whites are at room temperature before whipping to achieve maximum volume.
- Use fresh lemons for the most vibrant flavor in the lemon curd.
- To make ahead, you can bake tart shells and prepare lemon curd a day in advance; assemble just before serving.
- If you don’t have a kitchen torch, keep a close eye under the broiler to avoid burning the meringue.
