Lemon Meringue Tartlets

Experience the perfect harmony of tart citrus, buttery pastry, and airy meringue with these Lemon Meringue Tartlets. Their bite-sized elegance makes them ideal for dinner parties, afternoon tea, or any occasion that calls for a dessert that looks as good as it tastes. With a crisp shortcrust base, a vibrant lemon curd filling, and perfectly torched meringue peaks, these tartlets offer bold flavors and sophisticated presentation in every bite.

Ingredients:

For the Tartlet Shells:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, chilled and cubed
• 1 large egg yolk
• 2 tbsp cold water

For the Lemon Curd Filling:

• 3 large egg yolks
• 2/3 cup granulated sugar
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 4 tbsp unsalted butter, cubed

For the Meringue Topping:

• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract

For Garnish:

• Thin lemon slices, twisted
• Fresh mint leaves
• Powdered sugar (for dusting)
• Lemon glaze or curd for plating (optional)

1. Prepare the Tartlet Shells:

• In a food processor, combine flour, sugar, and a pinch of salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
• Add the egg yolk and cold water, one tablespoon at a time, and pulse until the dough just comes together. Avoid overmixing.
• Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Roll out the chilled dough to 1/8-inch thickness and cut into circles slightly larger than your tartlet molds. Press the dough gently into the molds, trimming any excess. Prick the base with a fork to prevent puffing.
• Preheat your oven to 350°F (175°C). Bake the tartlet shells for 10-12 minutes or until golden brown. Allow them to cool completely before filling.

2. Make the Lemon Curd:

• In a medium saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest over medium-low heat. Stir constantly with a silicone spatula to prevent curdling.
• Once the mixture thickens enough to coat the back of a spoon (about 5-7 minutes), remove from heat and stir in the butter, one piece at a time, until fully incorporated.
• Strain the lemon curd through a fine-mesh sieve for a silky texture. Let it cool slightly, then spoon the curd into the prepared tartlet shells, filling them almost to the top.

3. Make the Meringue Topping:

• In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form.
• Gradually add the sugar, one tablespoon at a time, while increasing the mixer speed to high. Beat until stiff, glossy peaks form. Gently fold in the vanilla extract.

4. Assemble the Tartlets:

• Using a piping bag fitted with a star tip, pipe the meringue in decorative swirls on top of the filled tartlets.
• Using a kitchen torch, carefully toast the meringue peaks until golden brown. If you don’t have a torch, place the tartlets under the oven broiler for 1-2 minutes, watching closely to avoid burning.

5. Garnish and Plate:

• Garnish each tartlet with a twisted lemon slice and a small mint leaf.
• Dust lightly with powdered sugar for a polished finish. For an extra decorative touch, drizzle lemon curd or glaze around the tartlets on the plate.

Tips for Success:

• Chill the dough thoroughly before rolling it out to ensure crisp, flaky tartlet shells.
• Constantly stir the lemon curd to prevent it from curdling.
• Assemble and torch the meringue just before serving for the freshest presentation.

These Lemon Meringue Tartlets are the perfect blend of tart, sweet, and creamy. Their vibrant flavors, buttery crust, and elegant finish make them a true showstopper. Whether for an afternoon tea, a wedding dessert table, or a special dinner, these tartlets are guaranteed to leave a lasting impression.