If you've ever craved that perfect balance of tart and sweet in a bite-sized treat, these Lemon Meringue Tartlets are just the ticket. They're a delightful twist on the classic pie, perfect for impressing guests or simply indulging yourself. Crisp pastry, tangy lemon curd, and fluffy meringue — pure magic.
Flour: Forms the base of our tartlet shells, holding everything together beautifully.
Butter: Adds richness and flakiness to the pastry. Make sure it's chilled for the best texture.
Confectioners' sugar: Sweetens the pastry without making it too dense.
Egg yolk: Enhances the dough's richness and helps bind it.
Granulated sugar: Forms the foundation of our lemon curd, providing sweetness to balance the tart lemon.
Cornstarch: Thickens the curd to just the right consistency.
Lemon juice and zest: The stars of the show — fresh and vibrant, they give the curd its signature zing.
Cream of tartar: Stabilizes the egg whites, ensuring the meringue is light and fluffy.
Superfine sugar: Sweetens the meringue without weighing it down, helping it achieve those perfect peaks.
These tartlets shine on their own, but a dollop of whipped cream on the side can add a touch of indulgence. Pair with a glass of chilled sparkling wine to elevate your dessert experience.
First, preheat your oven to 350°F (175°C). This ensures it's ready when you are. Now, grab a mixing bowl and combine the flour, confectioners' sugar, and diced butter. Use your fingers or a pastry cutter to mix until the texture is crumbly.
Add the egg yolk to this mixture, and work it in until it forms a cohesive dough. Don't overmix; just bring it together nicely. Roll out the dough on a lightly floured surface, then press it into your mini tartlet pans. Prick the bases with a fork to prevent puffing.
Bake these shells for about 10-12 minutes until they're a lovely golden brown. While they cool, let's turn to the lemon curd. In a saucepan, blend the granulated sugar, cornstarch, and water over medium heat. Once combined, stir in the lemon juice and zest, and simmer until it thickens up.
Whisk in the butter and egg yolks, letting the mixture cook for another two minutes. It should be smooth and luscious. Pour this curd into the cooled tart shells, filling them generously.
Now for the meringue: beat the egg whites with cream of tartar in a clean bowl until soft peaks form. Gradually add the superfine sugar, continuing to beat until stiff peaks stand proud. Spread this meringue over the curd, sealing the edges to the crust.
Pop the tartlets back in the oven for 8-10 minutes, just until the meringue is beautifully golden. Let them cool before serving.
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