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Perfect Mini Lemon Meringue Tarts with Torched Topping

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These mini lemon meringue tarts feature a buttery, flaky tart shell filled with smooth, tangy lemon curd and topped with a golden, torched meringue. They are quick, easy, and perfect for gatherings or a delicate indulgence.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (160g)
  • 7 tbsp unsalted butter, cold and cubed (100g)
  • 1/4 cup powdered sugar (30g)
  • 1 large egg yolk, room temperature
  • 1/2 tsp vanilla extract (optional)
  • Pinch of salt
  • 1/2 cup fresh lemon juice (120ml, about 3–4 lemons)
  • 1 tbsp lemon zest, finely grated
  • 3/4 cup granulated sugar (150g)
  • 3 large eggs, room temperature
  • 5 tbsp unsalted butter, cubed and softened (70g)
  • 3 large egg whites, room temperature
  • 1/2 cup granulated sugar (100g)
  • 1/4 tsp cream of tartar
  • 1/2 tsp pure vanilla extract (optional)

Instructions

  1. Make the tart shells: In a bowl, combine flour, powdered sugar, and salt. Cut in the cold, cubed butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the egg yolk and vanilla extract, mixing gently until the dough comes together. If too dry, add a teaspoon of cold water. Wrap in plastic wrap and chill for at least 30 minutes.
  2. Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch (3mm) thickness. Cut rounds slightly larger than your tart pans. Gently press the dough into the pans, trimming excess edges. Prick the bottoms with a fork to prevent puffing.
  3. Bake the tart shells for 12-15 minutes, or until golden brown. Remove from oven and let cool completely before filling.
  4. Prepare the lemon curd: In a medium saucepan, whisk together eggs, sugar, lemon juice, and zest. Cook over medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Remove from heat and stir in butter cubes until smooth. Strain through a fine mesh sieve for extra smoothness. Let cool to room temperature.
  5. Fill the tart shells with the cooled lemon curd, filling nearly to the top but leaving room for meringue.
  6. Make the meringue: In a clean, dry bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking until stiff, glossy peaks form. Stir in vanilla extract if using.
  7. Top the tarts with meringue using a spoon or piping bag, sealing the edges to prevent shrinking.
  8. Torch the meringue with a kitchen torch held about 2 inches (5cm) away, moving in circular motions until golden spots appear. Alternatively, broil for 1-2 minutes watching closely to avoid burning.
  9. Chill the tarts in the refrigerator for at least 1 hour before serving to let flavors meld and lemon curd set.

Notes

Use room temperature eggs for better meringue volume. Chill dough to prevent shrinking. Stir lemon curd constantly on low heat to avoid scrambling eggs. Strain lemon curd for smooth texture. Seal meringue edges well to prevent shrinking. If no torch, use broiler carefully. Store leftovers refrigerated up to 3 days; avoid freezing.

Nutrition

Keywords: lemon meringue tarts, mini lemon tarts, torched meringue, lemon curd, easy dessert, tart shells, brunch dessert

Find it online: https://magnetmeal.com/perfect-mini-lemon-meringue-tarts-recipe-easy-torched-topping-guide/