Description
Elegant mini lemon tartlets with a silky citrus filling, buttery crisp tart shells, and swirls of perfectly torched Italian meringue, finished with a thin slice of fresh lime for a zesty flourish.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
- 1/2 cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsalted butter, cubed (for filling)
- 2 egg whites
- 1/2 cup sugar (for meringue)
- 2 tablespoons water
- 1/4 teaspoon cream of tartar
- Pinch of salt
- Thin lime or lemon slices, dried or fresh (for garnish)
Instructions
- Make the tart shells: In a food processor, pulse flour, sugar, and salt. Add butter and pulse until crumbly. Add egg yolk and cold water one tablespoon at a time until dough comes together.
- Flatten dough into a disc, wrap, and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out dough and press into mini tart pans. Trim edges, prick bottoms, and chill 10 minutes. Bake for 15 minutes until lightly golden. Let cool.
- Prepare lemon filling: In a saucepan, whisk lemon juice, zest, sugar, and eggs over medium heat. Add butter and cook, whisking constantly until thickened (about 5–7 minutes).
- Strain the lemon curd and pour into cooled tart shells. Chill until set, about 2 hours.
- Make the meringue: In a saucepan, heat sugar and water to 240°F (115°C). Meanwhile, beat egg whites with cream of tartar and salt until soft peaks form.
- Slowly drizzle the hot sugar syrup into the egg whites while beating on high speed until glossy, stiff peaks form.
- Pipe the meringue on top of each tartlet in decorative swirls.
- Lightly torch the meringue until golden brown.
- Garnish with a thin lime or lemon slice and serve chilled.
Notes
- Chilling the tart dough prevents shrinking during baking.
- Straining the lemon curd ensures a silky-smooth texture.
- Use a candy thermometer to ensure the sugar syrup reaches the correct temperature for stable meringue.
- Use a kitchen torch for precise control when browning the meringue.
Nutrition
- Serving Size: 1 tartlet
- Calories: 260
- Sugar: 20g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 70mg
