Lemon Meringue Tarts: Exquisite Mini Delights
Lemon meringue tarts are a delightful, zesty treat that combines the tangy freshness of lemons with the light, airy sweetness of meringue. These mini delights are perfect for any occasion, whether it’s a fancy dinner party or a casual afternoon tea. The contrast of textures and flavors in these tarts is simply irresistible, making them a popular choice among dessert lovers. If you’re looking to impress your guests or simply indulge in a scrumptious treat, follow this step-by-step recipe to create your own batch of lemon meringue tarts.
Ingredients:
– For the pastry:
– 200g plain flour
– 100g cold butter, diced
– 1 tbsp caster sugar
– 1 egg yolk
– 2-3 tbsp cold water
– For the lemon filling:
– 4 large lemons, juiced and zested
– 200g caster sugar
– 4 eggs
– 100g unsalted butter, diced
– For the meringue topping:
– 4 egg whites
– 200g caster sugar
Instructions:
1. Preheat your oven to 180°C (160°C fan).
2. To make the pastry, place the flour and butter in a large mixing bowl. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Stir in the caster sugar, then add the egg yolk and enough cold water to bring the mixture together into a dough. Wrap the dough in cling film and chill in the refrigerator for 30 minutes.
3. Roll out the pastry on a floured surface to about 3mm thick. Cut out circles using a round pastry cutter that fits your mini tart tins. Press the pastry circles gently into the tins, ensuring they cover the base and sides. Prick the bases with a fork and chill in the fridge for another 15 minutes.
4. Line the pastry cases with baking paper and fill with baking beans or rice. Bake blind for 15 minutes, then remove the paper and beans and bake for a further 5 minutes until the pastry is golden.
5. For the lemon filling, whisk together the lemon juice, zest, sugar, and eggs in a heatproof bowl set over a pan of simmering water. Add the butter and continue to whisk until the mixture thickens. Remove from the heat and let it cool slightly.
6. Spoon the lemon filling into the pastry cases and smooth the tops.
7. To make the meringue topping, whisk the egg whites in a clean, dry bowl until stiff peaks form. Gradually whisk in the caster sugar until the meringue is thick and glossy.
8. Pipe or spoon the meringue over the lemon filling, ensuring it reaches the edges to seal in the filling.
9. Bake the tarts in the preheated oven for 15-20 minutes or until the meringue is lightly golden.
10. Allow the tarts to cool in the tins before carefully removing and serving. Sprinkle with a little extra lemon zest for a finishing touch.
These exquisite lemon meringue tarts are sure to be a hit with anyone who tries them. The crisp pastry, tangy lemon filling, and fluffy meringue topping create a harmonious balance of flavors and textures that will leave your taste buds wanting more. Whether you serve them as a decadent dessert or a sweet snack, these mini delights are bound to impress. Enjoy the process of creating these delectable treats and savor every bite of these delightful lemon meringue tarts.