Today I want to share with you a Lemon Meringue Tartlets recipe. These little treats have a crunchy base, lemony and tangy filling, and a sweet and smooth meringue topping. They can make a great treat for any occasion and mine are devoted to the upcoming St Patrick’s Day. If you’ve never tried to make them before, it’s a perfect opportunity to do so!
Ingredients:
Ingredients for the lemon filling:
3 egg yolks + 1 whole egg
160g sugar
Zest of 1 large lemon
100 ml fresh squeezed lemon juice
2 tbsp cornstarch
60g butter
Ingredients for the Italian meringue frosting:
100g egg whites
200g sugar
60 ml water
1 tsp lemon juice
1/8 tsp salt
Green gel food coloring (optional)
Step 1
The first step is to make Mini Tart Shells. I already have a post on my blog on how to make them, so just go ahead and read it here.
*They can be made in advance and stored in an airtight container until needed.
Step 2
The next step is making the lemon filling. In a heavy-bottomed saucepan combine the egg yolks, the whole egg, lemon juice, sugar with lemon zest and cornstarch. Whisk all together to combine the ingredients. Place the saucepan over medium-low heat and add the butter. Cook until thick, while constantly stirring, so no lumps form. To check the readiness of the curd, dip a spoon or spatula into the custard, then run your finger through it. If the line stays, the mixture has properly thickened. Remove the pan from the heat and pour the curd into a prepared piping bag. Let it cool to room temperature and chill in the fridge.
*The lemon curd can also be prepared in advance and stored in the refrigerator for up to three weeks.
Step 3
The next thing we need to do is to make Italian meringue. First, make sure that the stand mixer bowl, the whisk attachment or anything else that will touch the egg whites are very clean and dry, so no residual oil or fat is left behind to disturb or deflate it.
Also, prepare a large pastry bag fitted with an extra-large close star piping tip.
Step 4
In a stand mixer bowl combine the egg whites, lemon juice and a pinch of salt. In a heavy-bottomed saucepan combine the sugar and water. Carefully move the saucepan from side to side to help the water cover all the sugar. I will also, add green food coloring Americolor number 110 and number 111.
Step 5
I will make the syrup and beat the egg whites at the same time. First start to heat the syrup over medium heat. When the syrup starts to boil, I start to whip the egg whites on low speed until they’re foamy, then increase the speed to medium and beat until firm peaks form.
Heat the sugar until it reaches 245°F. If you don’t have a thermometer, it’s about 4 to 5 minutes of cooking the syrup over medium heat after the syrup starts to boil. When the syrup is ready, turn the mixer on high speed and slowly pour the syrup down the side of the bowl into the egg whites. Continue whipping until the bowl feels slightly warm to the touch. I also decided to add a little bit more green food coloring to make it more saturated.
Step 6
When you lift the whisk up, the meringue should be stiff and glossy. If you dip your fingers into the meringue and then close and open them, the meringue should form stiff picks. Mix the meringues with a spatula to decrease the air bubbles.
Step 7
Before transferring the meringue into a prepared pastry bag, I’d like to take a brush and apply some green food coloring inside the pastry bag. It’s a great way to add more visual color without adding to much food coloring into the frosting.
Step 8
To assemble the lemon meringue tartlets, pipe the chilled lemon curd into each mini tart shell. The last thing to do is to decorate each tart shell with Italian meringue frosting.
*Instead of lemon curd you can also use any type of thick jam, just make sure it has some sourness.
If you wish, you can also top the meringue with colored sugar or sprinkles.
Notes:
You can make the mini tart shells in advance and store in an airtight container until needed.
The lemon curd can also be prepared in advance and stored in the refrigerator for up to three weeks.
Before making the meringue, make sure that the mixing bowl, the whisk attachment or anything else that will touch the egg whites are very clean and dry, so no residual oil or fat is left behind to disturb or deflate it.
Store the lemon meringue tartlets in the refrigerator for up to 3 days.
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Lemon Meringue Tartlets
These little treats have a crunchy base, lemony and tangy filling, and a sweet and smooth meringue topping.
- Mini Tart Shells
Ingredients for the lemon filling:
- 3 egg yolks
- 1 whole egg
- 160 g sugar
- Zest of 1 large lemon
- 100 ml fresh squeezed lemon juice
- 2 tbsp cornstarch
- 60 g butter
Ingredients for the Italian meringue frosting:
- 100 g egg whites
- 200 g sugar
- 60 ml water
- 1 tsp lemon juice
- 1/8 tsp salt
- Green gel food coloring (optional)
-
The first step is to make Mini Tart Shells. I already have a post on my blog on how to make them, so just go ahead and read it.
-
The next step is making the lemon filling. In a heavy-bottomed saucepan combine the egg yolks, the whole egg, lemon juice, sugar with lemon zest and cornstarch. Whisk all together to combine the ingredients.
Place the saucepan over medium-low heat and add the butter. Cook until thick, while constantly stirring, so no lumps form. To check the readiness of the curd, dip a spoon or spatula into the custard, then run your finger through it. If the line stays, the mixture has properly thickened.
Remove the pan from the heat and pour the curd into a prepared piping bag. Let it cool to room temperature and chill in the fridge.
-
The next thing we need to do is to make Italian meringue. First, make sure that the mixing bowl, the whisk attachment or anything else that will touch the egg whites are very clean and dry, so no residual oil or fat is left behind to disturb or deflate it.
Also, prepare a large pastry bag fitted with an extra-large close star piping tip.
-
In a stand mixer bowl combine the egg whites, lemon juice and a pinch of salt. In a heavy-bottomed saucepan combine the sugar and water. Carefully move the saucepan from side to side to help the water cover all the sugar. I will also, add green food coloring Americolor number 110 and number 111.
-
I will make the syrup and beat the egg whites at the same time. First start to heat the syrup over medium heat. When the syrup starts to boil, I start to whip the egg whites on low speed until they’re foamy, then increase the speed to medium and beat until firm peaks form.
Heat the sugar until it reaches 245°F. If you don’t have a thermometer, it’s about 4 to 5 minutes of cooking the syrup over medium heat after the syrup starts to boil. When the syrup is ready, turn the mixer on high speed and slowly pour the syrup down the side of the bowl into the egg whites. Continue whipping until the bowl feels slightly warm to the touch. I also decided to add a little bit more green food coloring to make it more saturated.
-
When you lift the whisk up, the meringue should be stiff and glossy. If you dip your fingers into the meringue and then close and open them, the meringue should form stiff picks. Mix the meringues with a spatula to decrease the air bubbles.
-
Before transferring the meringue into a prepared pastry bag, I’d like to take a brush and apply some green food coloring inside the pastry bag. It’s a great way to add more visual color without adding to much food coloring into the frosting.
-
To assemble the lemon meringue tartlets, pipe the chilled lemon curd into each mini tart shell. Instead of lemon curd you can also use any type of thick jam, just make sure it has some sourness. The last thing to do is to decorate each tart shell with Italian meringue frosting.
If you wish, you can also top the meringue with colored sugar or sprinkles.
You can make the mini tart shells in advance and store in an airtight container until needed.
The lemon curd can also be prepared in advance and stored in the refrigerator for up to three weeks.
Before making the meringue, make sure that the mixing bowl, the whisk attachment or anything else that will touch the egg whites are very clean and dry, so no residual oil or fat is left behind to disturb or deflate it.
Store the lemon meringue tartlets in the refrigerator for up to 3 days.
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How to Make Napoleon Cake
Puff Pastry Cream Horns
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