Perfect for any occasion, these mini lemon meringue tarts combine the tangy freshness of lemon with the sweet, fluffy goodness of meringue. Packed with flavor and adorable to boot, they’re sure to be a hit at your next gathering or as a special treat for yourself.
Why This Recipe Works
- The balance of tart lemon curd and sweet meringue creates a perfect harmony of flavors.
- Mini size makes them ideal for parties, allowing guests to enjoy without commitment to a large slice.
- Using pre-made tart shells saves time without sacrificing taste or presentation.
- The torched meringue topping adds a dramatic flair that’s sure to impress.
Ingredients
- 12 pre-made mini tart shells
- 1 cup lemon curd (homemade or store-bought)
- 3 large egg whites, at room temperature
- 3/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
Equipment Needed
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Kitchen torch
- Piping bag with star tip (optional)
Instructions
Prepare the Tart Shells
Begin by preheating your oven to 350°F. Arrange the pre-made mini tart shells on a baking sheet. If they’re not already baked, follow the package instructions to bake them until golden. Let them cool completely before filling. This ensures your tart shells are crisp and ready to hold the lemon curd without getting soggy.
Fill with Lemon Curd
Spoon the lemon curd into each cooled tart shell, filling them about three-quarters full. Smooth the top with the back of a spoon for an even layer. For an extra zing, you can add a little lemon zest on top of the curd before adding the meringue.
Make the Meringue
In a large, clean mixing bowl, combine the egg whites and cream of tartar. Beat on medium speed until soft peaks form. Gradually add the sugar, a tablespoon at a time, then the vanilla, beating on high until stiff, glossy peaks form. This process should take about 5-7 minutes. The meringue is ready when it holds its shape and the sugar is completely dissolved.
Top the Tarts
Transfer the meringue to a piping bag fitted with a star tip for decorative piping, or simply spoon it onto the tarts. Ensure the meringue covers the lemon curd completely to seal it in. For a rustic look, you can create peaks with the back of a spoon.
Torch the Meringue
Using a kitchen torch, lightly brown the meringue peaks all over. Hold the torch about 4 inches away and move it constantly to avoid burning. If you don’t have a torch, you can broil the tarts in the oven for 1-2 minutes, watching closely to prevent burning.
Tips and Tricks
For the best results, ensure your egg whites are at room temperature before whipping; this helps them reach maximum volume. When adding sugar to the egg whites, do so gradually to ensure it dissolves completely, preventing a grainy meringue. If you’re making lemon curd from scratch, strain it through a fine-mesh sieve to remove any bits of cooked egg for a smoother texture. For an extra flavor boost, infuse the lemon curd with a sprig of thyme or lavender during cooking. Lastly, if you’re short on time, store-bought lemon curd works just as well in this recipe.
Recipe Variations
- Swap the lemon curd for lime or orange curd for a different citrus twist.
- Add a layer of raspberry jam beneath the lemon curd for a berry-lemon flavor combination.
- Incorporate coconut extract into the meringue and sprinkle toasted coconut on top for a tropical vibe.
- Use chocolate tart shells instead of traditional ones for a chocolate-lemon pairing.
- For a dairy-free version, use vegan butter in the tart shells and ensure your lemon curd is made without butter.
Frequently Asked Questions
Can I make these tarts ahead of time?
Yes, you can prepare the tart shells and lemon curd a day in advance. However, it’s best to add the meringue and torch it just before serving to maintain its texture and appearance. Store the assembled tarts in the refrigerator if needed, but the meringue may start to weep after a few hours.
Why did my meringue weep?
Meringue can weep due to undercooking, high humidity, or adding sugar too quickly. Ensure the sugar is fully dissolved and the meringue is beaten to stiff peaks. Also, covering the lemon curd completely with meringue helps prevent moisture from seeping out.
Can I use a different topping instead of meringue?
Absolutely! If meringue isn’t your thing, you can top these tarts with whipped cream or a dusting of powdered sugar. Just note that the storage and serving instructions may vary with different toppings.
Summary
These mini lemon meringue tarts are a delightful combination of tangy and sweet, perfect for any occasion. With simple ingredients and easy-to-follow steps, they’re sure to impress. Whether you stick to the classic recipe or try one of the variations, these tarts are a guaranteed crowd-pleaser.