Ingredients
Method
- In a mixing bowl, use an electric mixer to beat softened butter until creamy. Add powdered sugar and salt, and mix on low speed until combined.
- Mix in the egg and vanilla extract until fully incorporated.
- Gradually add in the flour and mix on low speed until a soft, crumbly dough forms.
- Transfer the dough onto plastic wrap, shape it into a flattened disc, and chill in the fridge for at least 1 hour.
- Preheat the oven to 350°F. Let the chilled dough sit for 10 minutes before rolling it out.
- Roll out the dough to about ⅛ inch thick, and cut rough circles 1 inch larger than your tart pans. Roll out remaining dough and repeat.
- Fit the dough into tart pans, pressing into the bottom and sides. Roll the rolling pin over the top to cut excess dough.
- Use a fork to prick holes in the tart shell bottom.
- Press aluminum foil into the shell and fill with pie weights or uncooked rice. Bake for 15 minutes, remove foil, and bake for an additional 10 minutes until edges are golden. Let cool for 5-10 minutes, then remove from pans to cool completely.
- In a small pot, whisk together whole eggs, egg yolks, sugar, and lemon juice. Cook over medium heat, stirring constantly until thickened to a custard consistency, about 15 minutes.
- Stir in butter, one cube at a time, until fully melted and incorporated.
- Transfer the lemon filling to a bowl, cover with plastic wrap to prevent a skin from forming, and let cool to room temperature.
- Once cooled, spoon the lemon filling into the cooled tart shells, filling them completely. Chill the tarts for at least 4 hours or overnight until set.
- For the meringue, heat 1 inch of water in a pot. In a large bowl, combine egg whites and sugar. Place the bowl over the simmering water, making sure it doesn't touch the water. Stir until the sugar dissolves, about 4 minutes.
- Remove from heat, add vanilla extract, and whisk the mixture with an electric mixer on high until stiff peaks form, about 5-7 minutes.
- Transfer the meringue to a piping bag and pipe it on top of the lemon filling. Use a kitchen torch to toast the meringue lightly.
Nutrition
Notes
These mini lemon meringue tarts are the perfect balance of tart and sweet, with a crisp shell and light, fluffy meringue. Best served chilled after the meringue is toasted.