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Mini Lemon Meringue Tarts

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 pieces
Calories 250
Delight in these tangy lemon tarts topped with fluffy meringue, perfect for a sweet and citrusy treat.

Ingredients

Dough

  • 120 g powdered sugar
  • 170 g unsalted butter (softened)
  • 1/2 teaspoon salt
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 350 g all-purpose flour
  • 3 large whole eggs
  • 3 large egg yolks (save the egg whites for meringue)
  • 150 g granulated sugar
  • 2 lemons juice of lemons
  • 100 g unsalted butter (softened & cubed)
  • 3 large egg whites (for meringue)
  • 125 g granulated sugar (for meringue)
  • 1 teaspoon vanilla extract (for meringue)

Instructions 

  • Prepare the tart crust by mixing softened butter, powdered sugar, salt, egg, vanilla, and flour. Press into tart molds and bake at 180°C (350°F) for 15 minutes.
  • Mix lemon juice, softened butter, and egg yolks to make the lemon filling. Pour into baked crusts.
  • Bake the filled tarts at 180°C (350°F) for 10 minutes until set.
  • Whip egg whites with vanilla and sugar until stiff peaks form. Spread or pipe meringue over the cooled tarts.
  • Broil or torch the meringue until golden brown. Serve immediately.

Notes

Ensure the meringue is fully cooked to prevent any raw egg whites.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Lemon