LEMON MERINGUE TARTS IN PHYLLO CUPS
These tarts are actually easier to make than they appear. They make a beautiful addition to a dessert tray for company!
Provided by That Napa Chicken R
Categories Tarts
Time 1h
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- For curd: Whip eggs and sugar until very light and fluffy with a whip attachment.
- Gradually mix in lemon juice and rind. Place over boiling water and cook, whisking until extremely thick, about 5 10 minutes.
- Remove from heat and whisk in butter. Pour into a container, cover with plastic wrap and chill overnight to stiffen.
- For tart dough:
- Lay one sheet of phyllo on work surface. Brush with clarified butter and sprinkle with sugar.
- Repeat the process with the second and third sheets. Cut into 3-inch squares.
- Lay 18 tartlet molds upside down on a sheet pan. Lay 1 square of phyllo over each pan, then place a second one on top of phyllo to help form tartlet shells. The square corners will spread out flat on the sheet pan.
- Bake in this upside down position weighted down with another sheet pan at 375 degrees Fahrenheit until golden brown.
- Let phyllo cool slightly, but while still warm remove from molds. Cool completely then fill with lemon curd by piping with a plain tip.
- For meringue:
- Whip egg whites until stiff but not dry then add the brown sugar gradually and continue whipping until stiff.
- Pipe onto lemon curd with a star tip and brown with a blow torch or under the broiler.
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Jannat Sume
[email protected]These tarts are a must-try for any lemon lover!
Paramu Paramu
[email protected]Overall, I really enjoyed these tarts. They're a great dessert for any occasion.
Mudasirkhan
[email protected]The meringue on these tarts was a bit too soft for my liking. I think I would whip it a little longer next time.
Ushalani Usha
[email protected]These tarts were a bit too sweet for my taste, but I still enjoyed them. I think I would use less sugar next time.
Sirisha Yalla
[email protected]I'm not a fan of phyllo pastry, but I loved these tarts. The lemon curd filling was amazing.
Laeticia Sekool
[email protected]These tarts are a bit time-consuming to make, but they're worth the effort. They're absolutely delicious!
MarkWolfzy
[email protected]I love that these tarts can be made ahead of time. It makes them perfect for busy weeknights.
Afrin Asa
[email protected]These tarts are the perfect size for a party. They're also really easy to transport.
Lyle Randall
[email protected]I made these tarts for my daughter's birthday party and they were a huge success! The kids loved them.
Mdsiful Islam
[email protected]These tarts are so easy to make and they're always a crowd-pleaser. I love the combination of tart and sweet.
Izhar Izhar
[email protected]I've made these tarts several times now and they're always a hit! They're the perfect dessert for any occasion.
Akashahmed
[email protected]These tarts were a bit too sweet for me, but my husband loved them. I think I would use less sugar next time.
Nicolae Catalin
[email protected]I'm not a huge fan of lemon desserts, but I loved these tarts! The phyllo cups were a great idea and the meringue was perfect.
Dx YOUSUF
[email protected]These tarts were a bit more work than I expected, but they were worth it! They were absolutely delicious and I'm so glad I tried them.
Hassan Shoukat
[email protected]The lemon curd filling was a bit too tart for my taste, but the meringue was perfect. I would probably use less lemon juice next time.
Nicolina Clarke
[email protected]These tarts were easy to make and turned out so cute! I love the individual servings and the fact that you can make them ahead of time.
Giant Gamer
[email protected]I made these tarts for a party and they were a huge hit! Everyone loved the combination of flavors and textures. I will definitely be making them again.
Chandra Thapa Magar
[email protected]These lemon meringue tarts were a delightful treat! The phyllo cups added a nice touch of texture and the lemon curd filling was perfectly tart and sweet. The meringue was light and fluffy, and it browned beautifully in the oven.