Print

Easy Zesty Mini Lemon Curd Meringue Tartlets

Easy Zesty Mini Lemon Curd Meringue Tartlets - featured image
Print Recipe

Bright, tangy mini tartlets topped with fluffy meringue, perfect for a quick and impressive dessert that balances tart lemon curd with sweet, billowy meringue.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour, sifted
  • 1/2 cup (113 g) unsalted butter, cold and cubed
  • 2 tablespoons (25 g) granulated sugar
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons ice water
  • 1/3 cup (80 ml) fresh lemon juice, strained
  • 1 tablespoon lemon zest, finely grated
  • 2/3 cup (135 g) granulated sugar
  • 3 large eggs, room temperature
  • 4 tablespoons (57 g) unsalted butter, cut into small pieces
  • 3 large egg whites, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/2 teaspoon vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Make the Tart Dough: In a mixing bowl, combine flour, sugar, and salt. Add cold, cubed butter and work into the flour until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, mixing gently until dough just comes together. Do not overwork.
  2. Chill Dough: Shape dough into a disk, wrap in plastic, and chill in fridge for at least 30 minutes.
  3. Preheat oven to 350°F (175°C).
  4. Form Tart Shells: Roll out chilled dough to about 1/8-inch thickness. Cut circles slightly larger than tartlet pans or muffin cavities. Press dough into pans and prick bottoms with a fork.
  5. Blind Bake: Line tart shells with parchment and fill with pie weights or dried beans. Bake 12-15 minutes, remove weights and parchment, then bake 5 more minutes until golden. Let cool completely.
  6. Prepare Lemon Curd: In a small saucepan, whisk lemon juice, lemon zest, sugar, and eggs. Cook over low-medium heat, stirring constantly until thickened (8-10 minutes). Remove from heat, stir in butter until smooth. Strain and let cool.
  7. Fill Tart Shells: Spoon lemon curd into each shell, filling just below rim.
  8. Make Meringue: Beat egg whites with salt until foamy. Gradually add sugar, beating on high until stiff, glossy peaks form. Beat in vanilla if using.
  9. Top Tartlets: Dollop or pipe meringue over each tartlet, sealing edges to prevent shrinking.
  10. Brown Meringue: Use kitchen torch to toast meringue until golden and crisp. Alternatively, broil 1-2 minutes watching carefully.
  11. Serve: Let tartlets cool 10 minutes before serving.

Notes

Use fresh lemon juice and zest for best flavor. Chill dough to prevent shrinking. Add sugar gradually when whipping meringue for stability. Use kitchen torch for precise browning or broil carefully. Store tart shells and lemon curd separately for longer storage. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut oil and aquafaba as meringue.

Nutrition

Keywords: lemon curd, meringue, tartlets, mini desserts, lemon dessert, easy dessert, quick dessert, lemon meringue

Find it online: https://twirltaste.com/easy-zesty-mini-lemon-curd-meringue-tartlets-recipe-for-perfect-dessert/