Have you ever seen a picture of a dessert that made you stop and want to make it right away?
That’s how I feel about these Lemon Meringue mini-tarts.
Aside from being delicious, the other best thing about these treats are just how easy they are to make.
The lemon curd brings the tart while the meringue provides the sweet in this delicious combo of flavors nestled in a flaky crust.
If you’re in a hurry, you can pick up store-bought lemon curd but if you’re feeling especially ambitious, you can make your own.
I’m including the lemon curd recipe below that I used for that lovely lemon cheesecake I made last year.
Homemade lemon curd does take a bit of time to make but it’s oh-so delicious.
Lemon Curd
Ingredients
- 1/2 cup salted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 2 large egg yolks
- 1 tablespoon lemon zest
- 1 cup fresh lemon juice 4 lemons for juice and zest
Instructions
- Beat butter and sugar in stand mixer until blended. Add eggs and egg yolks, 1 at a time, beating just until blended after each addition.
- Gradually add lemon juice to butter mixture and beat until blended.
- Stir in zest
- Transfer mixture to a heavy 4-quart saucepan and cook, whisking constantly over medium heat until mixture thickens and easily coats the back of a spoon, about 14 minutes.
- Chill untli firm (about 4 hours).Refrigerate in an airtight container up to 2 weeks.
How gorgeous is this meringue?
It’s so creamy, soft and fluffy and it only requires three ingredients including water, granulated sugar and meringue powder.
All you have to do is dissolve the sugar in the boiling water. Allow to cool and then add the meringue powder and whisk in a stand mixer until soft peaks form.
Keep scrolling for the full instructions and printable recipe
Now, I know you’re probably wondering how I got those pretty swirls in the meringue, right?
That effect is created by using a decorative piping tip.
I used a Wilton 1m, which is bigger than a typical metal tip… but is definitely worth having one in your kitchen arsenal.
I put together a short, one minute video to show you how I made this pretty dessert.
I’ve been practicing using my IPhone to create short videos of my various baking efforts and I wanted you to see what my setup looks like.
My hubby gave me a field monitor for Christmas last year and it’s been not only great to use with my DSLR camera, it also helps when using the video feature on my phone.
Because the phone needs to be pretty high to capture my hands and the dessert, the field monitor allows me to see what I’m videotaping without trying to peek over the top of the phone.
NOTE: You’ll need an IPhone adapter and an HDMI cable to use a monitor with the phone.
This video was fun to make (and of course, I’m loving my new field monitor).
I’m going to try to include more video demonstrations in upcoming blog posts.
So, stay tuned for more food in motion around here.
Lemon Meringue Mini-Tarts
Ingredients
- PASTRY
- 2 cups pastry Flour Blend
- 1/2 teaspoon salt
- 12 tablespoons cold, unsalted butter
- 1 large egg yolk
- 2-6 tablespoons ice water
- FILLING
- 2 cups lemon curd store-bought or homemade
- MERINGUE
- 3/4 cup granulated sugar
- 1/2 cup boiling water
- 1/4 cup meringue powder
Instructions
- MAKING PASTRY
- Whisk together the flour and salt. Work in the butter until pea-sized pieces form.
- Add the egg yolk and ice water.
- Toss until the dough comes together, adding more water as needed.
- Divide the dough in half, wrap and chill for at least 30 minutes.
- preheat the oven to 400F. Lightly grease the wells of the mini tart pan.
- Roll one disk of dough about 1/8″ thick. Cut 3″ fluted circles.
- Place the circles into the wells of the pan and prick the base of each crust with a fork.
- Bake the crusts for about 12 minutes until pastry is golden brown.
- They will shrink and puff a bit but that’s perfectly fine.
- Remove the pan from the oven and leave the crusts int he pan.
- MERINGUE MAKING
- Dissolve the sugar in the boiling water.
- Allow to cool to room temperature, then add the meringue powder and beat until stiff peaks form.
- Fill the baked cups with lemon curd, then pipe or dollop the meringue on top.
- Bake the filled tarts for 7-10 minutes until the meringue is lightly browned.
- Remove the pies from the oven. When they’re cool enough to handle, transfer them from the pan to a rack to cool completely.
- Enjoy!
Thanks for stopping by.
See you back here next time. ♥
They are making my mouth water! Beautiful photos too as always. I have never heard of meringue powder! I have always made my meringue with egg whites.
Thanks so much, Penny.
I’ve used egg whites for meringue before also but I hate wasting the egg yolks.
The meringue powder is actually made from dried egg whites. Very convenient.
I’ve used meringue powder for my French Macarons too because it helps to stabilize the raw egg whites.
You’ll love this recipe.
Happy baking.
I didn’t think about using the meringue powder for macaroons; what a great idea! This is why I go to websites like yours…for wonderful ideas and experiences. Thank you so much for sharing!
I love the new look!! And the light and airy feel. WOW, Lisa! You are such an inspiration to me. Now that I’m doing videos with my iPhone – I’ll be looking for a field monitor for it and my camera. And I’m like you I love KAF products and if they came tapping at my door to work with them I’d fling that door open and give a big resounding “YES!” Was your field monitor hard to set up? Sending huge hugs!!
Thanks, Marisa.
Yes, I’m a big fan of KAF stuff too. I love that they are employee-owned too.
The field monitor was no problem at all to to set up.
I just need that Apple phone adapter as well as an HDMI cable. Any salesperson at your local electronic store can help with both.
Just plug them in and turn on the monitor and VIOLA.
It’s so much easier to look into the monitor to see where my hands are instead of trying to stand on my tippy-toes to see the top of the IPhone-lol
Good luck. You know you can email me directly (or call me) if you need more help.
Lisa
Can not wait to try theses You did good with your camera keep up the good work. I totally agree about King Arthur Flour products. I follow their blog Thanks again for the great receipe
Yummy. I’d love to make a batch of these. But even more I’d love to see a video on using the field monitor. I had never heard of this before and am interested in how it works.
That’s a great idea, Peggy.
I’ll see what I can do to better illustrate how I use a field monitor for video and still photography use.
Glad you like the tarts too.
Beautiful photos! Did I overlook the recipe for Meringue using the powder?
Hi Brenda, no you didn’t overlook it.
I just check and neither recipe is showing up.
Checking on that now and will fix or re-enter recipe.
Sorry about that.
Hi Brenda, thanks for the heads-up.
I just re-entered both the curd and the full tart recipe.
Happy baking.
Haven’t checked out your video yet but am super excited you are including video. Your LM mini tarts look scrumptious.
Thanks so much, Vicki.
Hope all is well on your end.
Happy new year (belated).
We still have to do lunch one day.
I am going to make these,for sure! love lemon:) Like how you videotaped the process as well.
Thanks so much, Melinda.
You’ll definitely enjoy making (and eating) these.
Happy baking.
Your tarts look scrumptious . Thank you for sharing your recipe.
Glad you like them, Alice.
They are really delicious.
Also, it’s a KAF recipe but I still appreciate your sweet sentiment.
Happy day to you.
Beautiful!! You are so inspiring. I never knew that about the meringue powder… I’ve always just used egg whites. How much easier!! Thanks too for sharing your video tips. Now if I could only put them to work. LOL I need to get doing video. All the best, sweet friend!!
Diane, do try the meringue powder (it’s actually made from dried egg whites).
I think it’s so much easier because I just hate tossing out so many egg yolks.
Thanks so much. You know I’m happy to inspire. If you make these tarts, let me know how they turned out for you.
They’re actually pretty foolproof and so pretty when they’re done. You’ll enjoy making them.
Happy day to you.
What a great post and fastastic video. As always, your pictures are lovely. Thanks for sharing this recipe!
I appreciate that, Barbara.
Thanks so much.
Happy baking to you.
OK Lisa…you have truly gone ultra pro!!! Love the video! …. If you ever decide to branch out and do classes on food photography, etc, I will be the first one to knock on your door with my tuition in hand!!! Amazing Lisa! You’re the best! Oh and the tarts look so delicious!
Oh, thanks so much, Shirley.
You’re such a sweet friend and supporter and I really appreciate you.
Hope you have a great week.
Love this, Lisa! Especially the video.
I appreciate that, Candace.
Hope you try your hand at the tarts. You’ll enjoy them.
Happy day to you.
Looks wonderful. I’m going to find out more about the meringue product. Always appreciate that you provide a printable recipe.
I like using the meringue powder because it eliminates having to waste egg yolks that I have no use for.
There’s no change in the taste either.
Let me know if you try the tarts. I think you’ll enjoy making them.
Looks so yummy! I’m throwing a baby shower for my dil and these seem like a nice addition. I may cheat and buy filo cups for that tho lol. I didn’t know about meringue powder either, so thanks for that great tip!
Karen, these tarts would be perfect for a baby shower.
They’re so bite-size and pretty.
I think you’ll like the meringue powder. No change in taste and no waste of good egg yolks.
Good luck for a beautiful and delicious baby shower.
Lisa these were a hit at the baby shower, thank you! I have a question tho. I couldn’t get the meringue to brown the slightest bit and the meringue ended up with the slightest bit of crunch to them. Assuming this was because I left them in a bit longer than directed trying to get that nice browning on top. It didn’t effect the taste but was wondering why they didn’t brown? This was my first time using powdered meringue.
Karen, I’m so glad your guests enjoyed the tarts.
Hmmm, I’m not sure why your tarts did not brown.
I’ll have to do some research on that. I’ll let you know if I come up with an answer to that.
I’m happy to hear it didn’t impact the taste or presentation.
Thanks so much for letting me know too. I appreciate the feedback.
Happy day to you.