A shortbread crust makes easy work of these pretty little tarts. Simply roll the dough into balls to press into mini muffin cups -- no finicky pastry to roll and cut. Plus, the buttery crust pairs wonderfully with the citrusy zing of the filling.
- Portion size 24 servings
- Credits : Canadian Living Magazine: April 2013
MethodLemon filling: In large heatproof bowl, whisk together eggs, egg yolks, sugar, lemon zest and lemon juice. Set over saucepan of simmering water; cook, stirring constantly, until space remains after spoon is drawn through, 6 to 8 minutes. Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour.
Meanwhile, in large bowl, beat butter with sugar until smooth and fluffy; beat in vanilla and salt. Stir in flour. Roll by scant 1 tbsp into 24 balls, discarding any remaining dough; press onto bottoms and up sides of mini muffin cups. Prick all over with fork; refrigerate for 1 hour.
Bake in 375ºF (190ºC) oven until edges are golden, 10 to 12 minutes. Let cool in pan on rack. Fill each shell with rounded 1 tsp of the filling.
Meringue: In bowl, beat egg whites until soft peaks form; gradually beat in sugar until stiff glossy peaks form, about 8 minutes.
Using pastry bag fitted with plain tip, pipe meringue in concentric circles on each tart, ensuring meringue touches pastry and covers filling. Broil until meringue is golden, 30 to 60 seconds. To remove from pan, loosen edges with tip of knife. (Make-ahead: Store in airtight container for up to 24 hours.)
Nutritional facts per tart: about
- Fibre trace
- Sodium 12 mg
- Sugars 11 g
- Protein 2 g
- Calories 126.0
- Total fat 6 g
- Potassium 24 mg
- Cholesterol 46 mg
- Saturated fat 4 g
- Total carbohydrate 17 g
- Iron 3.0
- Folate 9.0
- Calcium 1.0
- Vitamin A 6.0
- Vitamin C 2.0