MEYER LEMON MERINGUE TARTLETS RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 24
Steps:
- Before starting, you can break down each of the three components a few days apart. Lemon curd stores very well in the refrigerator. I made the tart shells one day before assembling these tarts. For the tartlets (or tart): I used six non-stick tartlet pans, so I added 50% more ingredients. Otherwise, this should be enough dough for an 8-inch tart pan. Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together. Note: I used my food processor, and pulsed the dough until it resembled coarse crumbs. Stir together 1 tablespoon water and vanilla, then mix into dough. Note: I used the food processor, and pulse this until the dough just started to come together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes. Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Note: I used a rolling pin to individual cut the dough to fit into each tartlet pan. Dock each tartlet (with a fork) or tart, to prevent too much puffing of the dough while baking. Freeze for 30 minutes, to prevent shrinkage of the dough. Bake tart shell until golden, about 25 minutes. Let cool completely. For the curd: In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt. Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil). Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool. For the meringue: In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Increase speed and whisk until meringue is glossy and forms stiff peaks. Whisk in vanilla until just combined and continue blending until it forms soft peaks. To make this look fancy, pipe with a large star tip. Otherwise, top with the meringue and make swirls with the back of a spoon. I use a small kitchen blow torch to brown the meringue, or place under a broiler and watch very closely until just slightly browned.
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Lonnie Thomas
[email protected]I made these tartlets for a bake sale and they sold out in minutes. Everyone loved them!
Dead Head
[email protected]These tartlets are the perfect balance of tart and sweet. I love the combination of flavors and textures.
A-Rizzle
[email protected]I've never made meringue before, but it was surprisingly easy. The tartlets turned out beautifully.
Sophie Taningco
[email protected]These tartlets are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and impressive.
Tomas Ayala
[email protected]I'm not a fan of lemon desserts, but I loved these tartlets. The lemon curd wasn't too tart and the meringue was perfectly sweet.
Ishtiaq Kamboh
[email protected]I had a hard time finding Meyer lemons, but they were worth the search. The flavor of the tartlets was amazing.
jih an
[email protected]The crust on these tartlets is so flaky and buttery. It's the perfect base for the lemon curd and meringue.
Raifa telecom
[email protected]I love the individual serving size of these tartlets. They're the perfect size for a sweet treat.
A K Kakar
[email protected]These tartlets are a bit pricey to make, but they're worth every penny. They're so delicious and special.
Nasasira Stavix
[email protected]I've made these tartlets several times now and they're always a hit. They're my go-to dessert for potlucks and parties.
akeelmaster
[email protected]These tartlets are the perfect dessert for any occasion. They're elegant and delicious.
Sameer Saleem
[email protected]I love the combination of flavors in these tartlets. The lemon curd is tart and refreshing, and the meringue is sweet and fluffy.
Nitha Bocsh
[email protected]These tartlets were a bit more work than I expected, but they were worth it. They were absolutely delicious.
Mankaji Magar
[email protected]I'm not much of a baker, but these tartlets turned out perfectly. They were so good, I ate two in one sitting!
Shahzaib Khan sahab
[email protected]The recipe was easy to follow and the results were amazing. The tartlets were beautiful and delicious.
Tiffany Francis
[email protected]I made these for a party and they were a total showstopper! Everyone loved them.
Mehtab adil Adil jan
[email protected]These tartlets were a huge hit! The lemon curd was perfectly tart and sweet, and the meringue was light and fluffy. I will definitely be making these again.