Mini Lemon Meringue Tarts

Everything made from scratch of course!

Lemon Curd

Meringue



Finished product!

They were DELICIOUS!

~Becky~

Sweet Tart Dough

250g butter

250g sugar

2 eggs

500g flour

Using paddle attachment, cream the butter and sugar together.  Add the eggs one at a time and work until well combined.  Sift the flour, then add to the butter mixture.  Be careful not to overwork the dough to maintain a light a delicate texture.  Chill.

Lemon Curd

3 eggs

167 g sugar

117 g butter

13.5 g cornstarch

2 lemons, juice and zest

In a saucepan, bring the lemon juice, zest, cornstarch and sugar to a boil.  Temper the eggs by slowly adding the liquid while whisking.  Pour back into saucepan and bring to a boil again.  Mixture will be very thick.  Take the mixture off the heat and add the butter.  Pour into a bowl and cover directly on top of the curd with plastic wrap.  Cool completely.

Putting it all together

Roll out your chilled tart dough to cover the bottom of a pie or tart pan.  Bake in a 350 degree oven until lightly golden brown.  Cool to room temperature.  Pour the lemon curd into the baked shell. 

Meringue

5 egg whites

1/2 cup sugar

Using a clean dry mixing bowl with the whisk attachment, whip the egg whites.  Once the egg whites have come to soft peak, add the sugar and continue to whisk until stiff peaks form.  Do not make the meringue until you are ready to add it to the pie and bake it or else it will fall.

Spread the meringue over the lemon curd and bake in a 350 degree oven until brown.