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Mini Lemon Meringue Tarts Recipe

• Dessert • Lemon • Lemon Meringue • Pastry • Tarts

[[ recipeID=recipe-9l445cl2b, title=Mini Lemon Meringue Tarts ]]

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Mini Lemon Meringue Tarts

Our recipe for beautifully citrus-y Lemon Meringue Tarts - perfect for dinner parties, celebrations or for when you just fancy a touch of sophistication.

I LOVE lemon meringue tarts. In fact, I'll go for anything lemony - a syrupy, moist lemon drizzle cake, or anything with lemon curd. I find these ‘mini’ lemon meringue pies easier to handle and serve than the traditional large version - the crumbly pastry can break easily when slicing - and they make for a very sophisticated, beautiful dessert.

Make the meringue topping for your lemon meringue tarts on the day you want to serve them - it uses raw sugar as opposed to a cooked sugar syrup, which makes the process quicker and doesn't need a sugar thermometer, but is less stable and can lose its stiffness after a couple of days.

If you want to char the meringue before serving, do it before serving (like you would a crème brulée!).

The pastry case for your lemon meringue pies should be buttery, crumbly and delicious – make sure you only handle it enough to bring it together. Don’t knead or overwork it, as this will cause the pastry to toughen up and become rubbery.

Servings: 6 Tarts

Keywords: Lemon Meringue, Tart, Meringue, Lemon Curd, Pastry

  • Prep Time: 1 mins
  • Cook Time: 15 mins
  • Total Time: 16 mins

Ingredients

Instructions

Ingredients

Pastry cases

  • 200 g plain flour
  • 100 g cold butter, cubed
  • 2 tbsp caster sugar
  • 1 pinch salt
  • 1 egg yolk
  • 1 tbsp cold water

Lemon Curd

  • 60 g caster sugar
  • 3 tbsp cornflour
  • 3 lemons, zest and juice
  • 50 g butter, cubed
  • 3 egg yolks
  • 50 ml water

Meringue

  • 6 egg whites, free-range
  • 300 g caster sugar

Instructions

Pastry cases

  1. Pre-heat the oven to 180°C. Grease 5 non-stick tartlet cases (mine are about 2.5in wide).
  2. To make the lemon meringue pie pastry cases: measure out the flour, sugar and salt into a large bowl. Add the cold, cubed butter to the flour mixture – rub the butter in until the mixture resembles breadcrumbs.
  3. Whisk the egg yolk and the cold water together, add to the pastry mixture and bring together quickly – don’t over-work or it will become tough instead of crumbly!
  4. Wrap in cling film and put in the fridge for at least 30 minutes.
  5. Roll the pastry with a rolling pin until it's about 2mm, and cut into circles to line the tartlet cases – push the pastry into the corners carefully.
  6. Cover with parchment and fill with baking beans. Blind bake for 15 minutes, removing the parchment and beans for the last 5 minutes. Leave on the side to cool.

Lemon Curd Filling

  1. To make the lemon meringue pie filling: combine the cornflour and sugar in a bowl, and add a tiny amount of water to form a paste.
  2. Bring the 50ml water and lemon zest to the boil in a small saucepan. Add to the cornflour and sugar mix slowly, stirring the whole time.
  3. Whisk in the lemon juice, butter and egg yolks. Put back on the heat, until it starts to thicken, and then take off the heat and keep stirring for a couple of minutes. Leave to cool.

Meringue

  1. To make the meringue topping: place the egg whites in a very clean large bowl (I find that metal works best). Mix on a medium-high setting until you see soft peaks.
  2. Begin adding the sugar, 1 tablespoon at a time, while mixing on a medium setting – keep going until the sugar is all incorporated. Make sure you can’t feel any grains of sugar – if needed, keep mixing for a little longer until it dissolves.

Assembly

  1. Assemble your mini lemon meringue pies! Place a tablespoon of lemon curd into each baked pastry case, and use either a piping bag or a spoon to put your meringue on top. I finished mine by placing them under a hot grill for 30 seconds/1 minute, to to give the meringue the traditional ‘burnt’ peaks.

Notes