[[ recipeID=recipe-9l445cl2b, title=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