Irresistible Mini Lemon Tart Meringue Recipe Delight

There’s something magical about the moment you take your first bite of a Mini Lemon Tart Meringue. The zesty burst of lemon dances on your tongue, complemented by the fluffy, cloud-like meringue that feels like a sweet embrace. chocolate raspberry tart This delightful little dessert is not just a treat for your taste buds; it’s a mini celebration for your senses—perfect for any occasion, from afternoon tea to fancy dinner parties. very berry fluffy salad.

I remember the first time I made these tarts. It was a sunny Sunday afternoon, and my kitchen was filled with the tantalizing aroma of fresh lemons and sugar. My friends gathered around as I served them these little delights, and their faces lit up with joy. The laughter and compliments that followed made me realize this recipe was destined to become a staple in my culinary repertoire.

I still chuckle at my friend Sarah’s reaction when she took her first bite—let’s just say she nearly forgot how to speak!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: A standard ingredient that provides structure; make sure it’s sifted for lighter crust.
• Unsalted Butter: Use cold butter for flaky pastry; it makes all the difference in texture.
• Granulated Sugar: Sweetens both the crust and filling; always choose fine sugar for better integration.
• Lemons: Freshly squeezed juice is key; avoid bottled lemon juice for true flavor.
• Eggs: You’ll need both yolks and whites; ensure they’re at room temperature for better volume.
• Cornstarch: Thickens the lemon filling beautifully; don’t skip this step!
• Powdered Sugar: Essential for making that dreamy meringue topping—light and fluffy is the goal!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Create the Crust: Start by preheating your oven to 350°F (175°C). In a bowl, combine flour and granulated sugar before cutting in cold butter until mixture resembles coarse crumbs.

Form the Tarts: Press the mixture into tartlet pans evenly across the bottom and up the sides. Prick with a fork to prevent bubbling during baking.

Bake Until Golden: Place in preheated oven and bake for about 15 minutes or until edges are lightly golden brown. Let cool completely while you prepare the filling.

Prepare the Lemon Filling: In a saucepan over medium heat, whisk together fresh lemon juice, egg yolks, cornstarch, and sugar until thickened—about 5 minutes. Remove from heat and let cool slightly.

Make Fluffy Meringue: In a clean bowl, beat egg whites until soft peaks form. Gradually add powdered sugar while continuing to beat until glossy stiff peaks form—this takes about 5 minutes.

Assemble Tarts: Fill each cooled tart shell with lemon filling, then top generously with meringue. Ensure it reaches all corners for maximum fluffiness!

Bake Again: Return tarts to oven at 350°F (175°C) for another 10-15 minutes or until meringue is lightly browned. Keep an eye on them—nobody likes burnt marshmallows!

Now that you’ve completed this delightful dessert masterpiece, prepare yourself for an avalanche of compliments from anyone lucky enough to take a bite! Whether you’re serving these Mini Lemon Tart Meringues at brunch or as an evening treat after dinner, they’re bound to be a hit! mini kunafa cream puffs.

Perfecting the Cooking Process

Begin by preparing the tart crust first; bake it while you whip up the lemon filling. As the crust cools, prepare the meringue to ensure everything comes together seamlessly.

Add Your Touch

Feel free to swap out lemon for lime or orange for a different citrus twist. Add a dash of vanilla extract or a sprinkle of zest on top to elevate flavors! For more inspiration, check out this Orange Custard Squares recipe.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Avoid reheating; enjoy these tarts cold for optimal texture and taste.

The first time I made these Mini Lemon Tart Meringues, I was hosting family for dinner. honey lemon chicken They devoured every single one, insisting it was better than any bakery version!

FAQ

What can I substitute for lemon juice in Mini Lemon Tart Meringue?

For more inspiration, check out this No-Bake Lemon Icebox Pie recipe.

You can use lime or grapefruit juice for a unique citrus flavor.

How do I prevent my meringue from weeping?

Make sure your tart is completely cool before adding meringue to avoid moisture issues.

Can I make Mini Lemon Tart Meringue ahead of time?

Yes, prepare the crust and filling a day ahead; add meringue just before serving.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Mini Lemon Tart Meringue

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• Author: Mery Mack
• Total Time: 50 minutes
• Yield: Makes approximately 6 servings 1x

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Description

Experience the joy of Mini Lemon Tart Meringues—zesty lemon filling enveloped in a flaky crust, crowned with a fluffy meringue. This charming dessert is perfect for any occasion, from casual gatherings to elegant dinner parties. With its bright flavors and stunning presentation, it’s sure to impress your guests and leave them asking for the recipe!

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Ingredients

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• 1 cup all-purpose flour
• 1/2 cup unsalted butter (cold)
• 1/4 cup granulated sugar
• 1/2 cup freshly squeezed lemon juice
• 3 large eggs (room temperature)
• 2 tbsp cornstarch
• 1/2 cup powdered sugar

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Instructions

1. Preheat the oven to 350°F (175°C). In a bowl, mix flour and granulated sugar. Cut in cold butter until it resembles coarse crumbs.
2. Press this mixture into tartlet pans evenly across the bottom and sides. Prick with a fork and bake for about 15 minutes or until edges are golden brown. Let cool completely.
3. In a saucepan over medium heat, whisk together lemon juice, egg yolks, cornstarch, and sugar until thickened (about 5 minutes). Remove from heat and let cool slightly.
4. In a clean bowl, beat egg whites until soft peaks form. Gradually add powdered sugar while continuing to beat until glossy stiff peaks form (about 5 minutes).
5. Fill each cooled tart shell with lemon filling and top generously with meringue, ensuring it reaches all corners.
6. Bake again for another 10-15 minutes or until meringue is lightly browned.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 tart (50g)
• Calories: 220
• Sugar: 14g
• Sodium: 55mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg