Tested till perfect Mini Lemon Meringue Tarts
Mini Lemon Meringue Tarts
Jeff Coulson/TC Media

Mini Lemon Meringue Tarts

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.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: April 2013

Recipe3 out of 5 based on 41 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 45 minutes
  • Total time 1 hour 30 minutes
  • Portion size 24 tarts

Ingredients

  • 2/3 cup 2/3cupunsalted butter, softened
  • 1/2 cup 1/2cupicing sugar
  • 1/2 tsp 1/2tspvanilla
  • 1 pinch 1pinchsalt
  • 1-1/3 cups 1-1/3cupsall-purpose flour

Lemon Filling:

  • 2 2eggeggs
  • 2 2egg yolkegg yolks
  • 1/2 cup 1/2cupgranulated sugar
  • 2 tsp 2tspgrated lemon zest
  • 5 tbsp 5tbsplemon juice

Meringue:

  • 1/3 cup 1/3cuppasteurized egg whites
  • 1/2 cup 1/2cupgranulated sugar
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Preparation

Lemon 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 Information per tart: about

cal 126 pro 2g total fat 6g sat. fat 4g
carb 17g dietary fibre 0 sugar 11g chol 46mg
sodium 12mg potassium 24mg

RDI:

calcium 1 iron 3 vit A 6 vit C 2
folate 9
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