Mini Lemon Meringue Tarts

Tarts have a unique allure that captivates dessert lovers everywhere. Their combination of crisp crusts, luscious fillings, and often delightful toppings creates a symphony of textures and flavors. Among the myriad of tart varieties, the zesty mini lemon meringue tart stands out as a refreshing favorite, especially during the warmer months. The bright, citrusy flavor of lemon, perfectly balanced with the sweetness of meringue, makes these petite desserts not just a treat for the taste buds but also a visual delight.

Discover the vibrant flavors of spring with these delightful mini lemon meringue tarts. Perfectly balanced with a zesty lemon filling and a fluffy meringue topping, these treats are sure to be the highlight of any gathering. Learn how to create the perfect buttery crust and fill it with a burst of citrus goodness. Whether for a special occasion or a sweet afternoon snack, these tarts are both visually stunning and irresistibly delicious, making them a must-try!

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Ingredients

For the Tart Crust:

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1/4 cup powdered sugar

1/2 cup unsalted butter, chilled and diced

1 large egg yolk

2-3 tablespoons ice water

For the Lemon Filling:

1/2 cup granulated sugar

1 tablespoon lemon zest (from about 1 lemon)

1/4 cup fresh lemon juice (about 2 lemons)

1/4 teaspoon salt

2 large eggs

1 tablespoon unsalted butter

For the Meringue Topping:

3 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

1 teaspoon vanilla extract

Instructions

Prepare the Tart Crust:

- In a medium bowl, whisk together the flour, salt, and powdered sugar.

- Add the diced butter to the flour mixture. Using a pastry blender or your fingers, incorporate the butter until the mixture resembles coarse crumbs.

- Stir in the egg yolk and just enough ice water until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Pre-bake the Crusts:

- Preheat the oven to 350°F (175°C).

- Roll out the chilled dough on a floured surface to about 1/8-inch thick. Cut into circles to fit mini tart pans (about 3 inches in diameter).

- Press the dough into the tart pans and prick the bottoms with a fork. Place the pans on a baking sheet.

- Bake for 15-20 minutes, or until lightly golden. Remove from oven and let cool.

Make the Lemon Filling:

- In a small saucepan over medium heat, combine the sugar, lemon zest, lemon juice, and salt. Stir until the sugar dissolves.

- In a separate bowl, lightly beat the eggs. Gradually whisk a small amount of the warm lemon mixture into the eggs to temper them, then slowly whisk the egg mixture back into the saucepan.

- Cook over low heat, stirring constantly until the mixture thickens (about 5 minutes). Remove from heat and stir in butter until melted. Allow the filling to cool slightly.

Fill the Tarts:

- Spoon the lemon filling into the pre-baked tart shells, filling them about 3/4 full. Set aside to cool while you prepare the meringue.

Prepare the Meringue Topping:

- In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.

- Gradually add the sugar while continuing to beat until stiff peaks form. Mix in the vanilla extract.

Assemble the Tarts:

- Preheat your oven's broiler.

- Spoon or pipe the meringue onto the filled tarts, ensuring it touches the crust edge to seal in the filling.

- Place the tarts under the broiler for 1-2 minutes, just until the meringue is golden brown. Watch closely to prevent burning!

Serve:

- Remove from the oven and allow to cool completely before serving. Enjoy your delightful Zesty Mini Lemon Meringue Tarts!

Prep Time: 1 hour | Total Time: 2 hours | Servings: 12 mini tarts