Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, miniature lemon meringue tarts. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

The meringue can be prepared while the tarts are baking. Frozen tart shells are a handy shortcut in these mini lemon meringue tarts featuring buttermilk and lots of lemon zest in the filling. Making the lemon meringue mini tarts.

Miniature Lemon Meringue Tarts is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Miniature Lemon Meringue Tarts is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook miniature lemon meringue tarts using 4 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Miniature Lemon Meringue Tarts:

1. Make ready Sweet shortcrust pastry (see my apple custard tart recipe)
2. Take Lemon curd (see my recipe)
3. Take egg white
4. Get caster sugar

Bring the mixture to a boil over medium heat; reduce heat to a simmer. Spoon over tarts, then use a torch to lightly toast. Stir in half of the caster sugar, lemon juice, rind and extra butter. Using pastry bag fitted with plain tip, pipe meringue in concentric circles on each tart, ensuring meringue touches pastry and covers filling.

Steps to make Miniature Lemon Meringue Tarts:

1. Roll the pastry out and cut out rounds with a cookie cutter, line little patty pans with the pastry. Chill in the fridge for 15 minutes.
2. Beat the egg white until frothy, then add the sugar and continue to whisk until thick and shiny. Preheat the oven to 180C/Gas 4.
3. Fill the pastry cases with spoonfuls of lemon curd, not too much otherwise it will bubble over and scorch while cooking. Spoon some of the meringue on to the top.
4. Bake for about 20 minutes until the meringue is golden and the pastry is cooked. The meringue drops as the tarts cool, so eat warm.

To make the meringue - place egg whites into a clean mixing bowl and whip to soft peaks. Gradually add the sugar and whip to firm peaks. To assemble, spoon lemon curd into tart shells, then using a round tip pipe meringue over the lemon curd. If you have a blowtorch, use it to quickly brown the meringue. Transfer the meringue to a pastry bagfitted with a star tip and pipe onto the tarts.

So that’s going to wrap it up for this special food miniature lemon meringue tarts recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!