INDIVIDUAL LEMON MERINGUE TARTS
Steps:
- Preheat the oven to 400 degrees F.
- For the pastry: Roll the pastry to 1/4-inch thickness and cut into 6 (6-inch) rounds. Place the pastry in 6 (4-inch) tart molds. With a knife trim the excess pastry. Refrigerate for at least 30 minutes.
- Line each tart shell with a piece of parchment paper and fill to the rim with pie weights.
- Bake for 15 minutes. Reduce the oven temperature to 350 degrees F. Remove the pie weights and parchment from the tart shells and bake for 10 minutes.
- For the filling: Whisk together the lemon juice, eggs, yolks, sugar, and vanilla extract.
- Pour the lemon mixture into a medium pot. Place over medium heat and stir with a spatula for about 5 minutes, until the mixture begins to thicken. Pour the lemon mixture onto a baking sheet and cool completely.
- Spoon the cooled lemon mixture or curd into the baked tart shells.
- For the meringue: Beat the egg whites with the vanilla extract and cream of tartar until soft peaks form. Continue beating while adding the sugar, 1 tablespoon at a time. The finished meringue should have stiff glossy peaks. Mound the meringue on top of the tarts.
- Make sure there is a good seal between the meringue and the edge of the crust. Bake the tarts in a preheated 350 degree F oven for 20 to 25 minutes, or until the meringue is golden. Let cool for 15 minutes before removing from the molds.
- Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.
- With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.
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Smangele Sma
[email protected]These tarts are a great way to use up leftover egg whites.
MD Abdul Hai Rubel
[email protected]I can't wait to try making these tarts again. I think they would be even better with a homemade lemon curd.
Carterr Terrelle
[email protected]These tarts are perfect for a special occasion. They are elegant and delicious.
Abida Sultana
[email protected]I would recommend these tarts to anyone who loves lemon desserts. They are a bit labor-intensive, but they are definitely worth the effort.
Abideen Modinat
[email protected]Overall, I thought these tarts were just okay. They weren't bad, but they weren't anything special either.
Prasanna Prasanna
[email protected]These tarts were a bit too labor-intensive for my taste. I think I would have preferred a simpler recipe.
Sumon RGL
[email protected]The crust on these tarts was a little dry. I think I would have preferred a more buttery crust.
Melissa Phillips
[email protected]These tarts were a bit too sweet for my taste. I think I would have preferred a less sweet meringue.
Md Arif Husain Ansari (Md.A.H.A)
[email protected]I'm not a huge fan of lemon desserts, but these tarts were surprisingly good. The crust was flaky and the lemon curd was tart and refreshing.
Jeffery Brown
[email protected]The meringue on these tarts is so light and fluffy. It's the perfect topping for the tangy lemon curd.
dagim nega
[email protected]I love that this recipe uses fresh lemons. It really makes a difference in the flavor of the curd.
Terra Anber
[email protected]These tarts are so easy to make and they turn out perfect every time.
johnny abdsslam
[email protected]I made these tarts for a party and they were a huge success. Everyone loved them!
fudanshiboya shi
[email protected]These lemon meringue tarts are absolutely delicious! The crust is perfectly flaky, the lemon curd is tangy and sweet, and the meringue is light and fluffy.
Favour Anya
[email protected]I've made these tarts several times now and they are always a hit. They are relatively easy to make and the results are stunning. The lemon curd is tart and refreshing, while the meringue is light and fluffy.
Ariful Khan
[email protected]These individual lemon meringue tarts were a delightful treat! The flavors were perfectly balanced, with a tangy lemon curd filling and a fluffy meringue topping. The crust was also very flaky and buttery.