Go Back
Lemon Meringue Mini-Tarts
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Servings: 2 dozen
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
  1. MAKING PASTRY
  2. Whisk together the flour and salt. Work in the butter until pea-sized pieces form.
  3. Add the egg yolk and ice water.
  4. Toss until the dough comes together, adding more water as needed.
  5. Divide the dough in half, wrap and chill for at least 30 minutes.
  6. preheat the oven to 400F. Lightly grease the wells of the mini tart pan.
  7. Roll one disk of dough about 1/8" thick. Cut 3" fluted circles.
  8. Place the circles into the wells of the pan and prick the base of each crust with a fork.
  9. Bake the crusts for about 12 minutes until pastry is golden brown.
  10. They will shrink and puff a bit but that's perfectly fine.
  11. Remove the pan from the oven and leave the crusts int he pan.
  12. MERINGUE MAKING
  13. Dissolve the sugar in the boiling water.
  14. Allow to cool to room temperature, then add the meringue powder and beat until stiff peaks form.
  15. Fill the baked cups with lemon curd, then pipe or dollop the meringue on top.
  16. Bake the filled tarts for 7-10 minutes until the meringue is lightly browned.
  17. Remove the pies from the oven. When they're cool enough to handle, transfer them from the pan to a rack to cool completely.
  18. Enjoy!