Description
Indulge in these elegant bite-sized treats featuring a buttery, crisp pastry shell, silky citrus filling, and clouds of sweet toasted meringue.
Ingredients
12 tablespoons butter (cubed and cold)
2 cups all purpose flour
1/3–1/2 cup ice water
4 large egg yolks
1 cup granulated sugar
1/3 cup lemon juice
2 teaspoons lemon zest
5 tablespoons butter
3 large egg whites
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
Instructions
Combine cold butter and flour in a food processor, pulsing until pea-sized pieces form. Gradually add ice water while pulsing until a dough ball forms. Shape the dough into a disc, wrap, and chill for 15 minutes.
Roll the dough thin and cut circles to fit your mini tart pan. Place crusts in the pan, prick with a fork, then blind bake with pie weights for 15 minutes. Remove weights and bake for 10 more minutes until golden.
While crusts cool, make the filling by cooking egg yolks, sugar, lemon juice, and zest in a saucepan until thickened, then whisk in butter and cool completely.
For the meringue, whisk egg whites and sugar over simmering water until sugar dissolves and temperature reaches 165F. Transfer to a stand mixer and beat until stiff peaks form, then add vanilla.
Fill cooled tart shells with lemon filling, top with meringue, and lightly torch.
Notes
The temperature of your butter is non negotiable; keeping it cold is the secret to a professional, flaky crust.
When making the lemon filling, do not rush the cooling process, as a warm curd can cause the meringue to melt or slide off.
Use a steady hand when torching the meringue, moving the torch back and forth quickly to achieve an even, golden color without burning the tips.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: French-inspired
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A