Mini Lemon Tarts with Italian Meringue

Two lemon tarts, one topped with whipped cream and the other with whipped cream and a yellow pansy, are displayed on a white surface with tart slices and purple flower petals.

Mini Lemon Tarts with Italian Meringue

These Mini Lemon Tarts with Italian Meringue feature a crisp, buttery crust filled with bright, tangy lemon curd and topped with a silky, lightly toasted Italian meringue.

Course Dessert

Cuisine Italian

Prep Time 45

Cook Time 25

Chill time 3 20

Total Time 4 30

Servings small tarts

Calories 475kcal

Ingredients

Sweet Tart Dough (Pâte Sucrée)

¾ cup unsalted butter cold and cubed
½ cup powdered sugar
2 small eggs
2⅓ cups all-purpose flour
¼ teaspoon salt

Lemon curd filling

3 large eggs
2 large egg yolks
2 medium lemons zested and juiced (you'll need ½ cup fresh lemon juice and 2 tablespoons lemon zest)
⅓ cup unsalted butter
1 cup granulated sugar

Italian meringue

½ cup granulated sugar
¼ cup water
2 large egg whites
½ teaspoon cream of tartar

Instructions

Pâte Sucrée

In a medium mixing bowl, cream butter and sugar together until smooth, pale and fully blended, with no visible streaks of butter.
¾ cup unsalted butter, ½ cup powdered sugar
Add eggs and mix until fully incorporated.
2 small eggs
Add flour and salt. Mix just until dough comes together with a smooth, matte finish and no visible dry spots. Do not overmix.
2⅓ cups all-purpose flour, ¼ teaspoon salt
Shape dough into a flat disc, wrap and chill for 15 to 20 minutes, until cool but still pliable.
On a lightly floured surface, roll dough to about ⅛ inch thick, rotating frequently to maintain even thickness.
Set tart molds or rings on top of dough and cut rounds about 1 inch larger than each mold to allow for the sides.
Lift dough rounds and gently lower into tart molds, easing dough into the corners and up the sides without stretching.
Trim excess dough using kitchen scissors, cutting flush with the top edge of the mold.
Chill tart shells for 30 minutes, until firm.
Bake at 300°F (150°C) for about 15 minutes, until lightly golden and set.

Lemon curd filling

In a medium heatproof bowl, whisk eggs and egg yolks until smooth and evenly blended. Set aside.
3 large eggs, 2 large egg yolks
Zest two lemons. Juice lemons to measure ½ cup.
2 medium lemons
In a medium saucepan, combine lemon zest, lemon juice, butter and sugar. Cook over medium heat, stirring frequently, until butter melts and mixture begins to bubble around the edges.
2 medium lemons, ⅓ cup unsalted butter, 1 cup granulated sugar
Remove from heat. Slowly pour hot mixture into eggs, whisking constantly, until fully combined and smooth.
Return mixture to saucepan and cook over low heat, whisking constantly, until thickened and curd reaches 170°F (77°C) or coats the back of a spoon.
Strain curd into a clean medium bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
Divide curd evenly among baked tart shells and smooth tops.
Bake at 300°F (150°C) for about 8 minutes, until edges are set and centers still jiggle slightly. Chill for 2 hours, until fully set.

Italian Meringue

In a small saucepan, combine sugar and water. Cook over high heat, stirring until sugar dissolves and mixture comes to a boil. Stop stirring once boiling.
½ cup granulated sugar, ¼ cup water
When syrup reaches 230°F (110°C), begin whipping egg whites. In a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar on medium speed until frothy and soft peaks form.
2 large egg whites, ½ teaspoon cream of tartar
When syrup reaches 240°F (115°C), slowly pour sugar syrup into egg whites with mixer running. Increase speed to high and whip until glossy and slightly cooled, forming soft or stiff peaks as desired.
Pipe meringue onto the lemon tarts.

Notes

This recipe yields enough dough for approximately 10 to 11 small tarts (about 3 to 4 inches in diameter), depending on the thickness of the crust and size of your tart molds. For best results, roll the dough to about ⅛-inch (3 mm) thick.

Nutrition

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