Written by Isabella Berkoff
•Posted on May 04 2023
Rated 5.0 stars by 1 users
Easy
10 Mini Tarts
0 Minutes
Sloane Papa
These elegant, refreshing Mini Lemon Meringue Tarts are a must-have for Mother's Day and summer celebrations! With a buttery, crispy tart shell, mouth-puckering lemon filling, and light fluffy meringue topping, your guests will think these came from a gourmet bakery.
100g (½ cup) Granulated sugar
Zest of 1 lemon
¼ tsp Kosher salt
3 Eggs
50g (¼ cup) Lemon juice
183g (13 tbsp) Unsalted butter, room temp & cubed
10 Medium Round Sweet Tart Shells
100g (½ cup) Granulated sugar
70g (about 2) Egg whites
¼ tsp Kosher salt
Kitchen torch
Immersion blender
Small round piping tip
Small petal piping tip
Offset spatula
In a medium heat-proof bowl, rub together the sugar, lemon zest, and salt, until the mixture resembles wet sand and becomes aromatic.
Whisk in the eggs and lemon juice until fully combined.
Place the bowl over a small pot of simmering water, and whisk frequently until it reaches 170°F.
Pour the lemon filling through a fine mesh sieve and into a medium bowl.
Add the butter and use an immersion blender to mix until smooth.
Transfer the filling to a piping bag with a small round piping tip.
Pipe the lemon filling into the tarts. Use an offset spatula to smooth out into an even layer.
Place the tarts in the fridge while you make the meringue.
In a small heat-proof bowl, whisk together the sugar, egg whites, and salt.
Place the bowl over a small pot of simmering water, and whisk frequently until it reaches 160°F.
Remove the bowl from heat. Use an electric mixer to beat until stiff peaks form.
Transfer the meringue to a piping bag with a small petal tip.
Decorate the lemon tarts and use a kitchen torch to toast the meringue, if desired.
Want more of Sloane's bakery-worthy recipes? Check her out on Instagram @sloanes.table, or visit her website for all things sweet!
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