Lemon Meringue Tartlets

Lemon Meringue Tartlets are delightful mini desserts that combine the perfect balance of tangy lemon curd and sweet, airy meringue atop a buttery, flaky tart shell. These individual-sized treats are ideal for entertaining or special occasions when you want to impress with a visually stunning and delicious dessert. The tartness of the lemon filling is beautifully contrasted by the light, toasted meringue, creating a bite-sized dessert that’s both refreshing and indulgent. Whether for a party or a special dessert table, these tartlets will be the star of the show.

Ingredients:

For the Tart Shells:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 2-3 tablespoons ice water

For the Lemon Curd:

• 1/2 cup fresh lemon juice (about 2 lemons)
• Zest of 1 lemon
• 1/2 cup sugar
• 3 large egg yolks
• 4 tablespoons unsalted butter, cut into small pieces

For the Meringue:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar

Instructions:

Make the Tart Shells:

1. Preheat the oven to 350°F (175°C). In a food processor, pulse the flour, sugar, and salt together. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
2. Add the egg yolk and ice water, one tablespoon at a time, pulsing until the dough just comes together.
3. Roll the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. Roll out the dough on a lightly floured surface and cut into circles to fit your mini tart pans. Press the dough into the pans and prick the bottoms with a fork.
5. Bake the tart shells for 12-15 minutes, or until golden. Let them cool completely.

Make the Lemon Curd:

1. In a small saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks.
2. Cook over medium heat, whisking constantly, until the mixture thickens, about 5-7 minutes. Do not let it boil.
3. Remove from heat and whisk in the butter, one piece at a time, until smooth.
4. Pour the lemon curd into the cooled tart shells and refrigerate until set, about 1 hour.

Make the Meringue:

1. In a clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
2. Gradually add the sugar, one tablespoon at a time, and continue to beat until stiff peaks form and the meringue is glossy.
3. Spoon or pipe the meringue onto the tartlets, making sure to cover the lemon curd completely.

Toast the Meringue:

1. Preheat your oven’s broiler or use a kitchen torch to lightly brown the tops of the meringue until golden.
2. Let the tartlets cool slightly before serving.

These lemon meringue tartlets are the perfect combination of sweet, tart, and crunchy—ideal for any dessert lover!