Introduction

Prepare to indulge in the harmonious blend of tangy lemon curd and fluffy meringue nestled within delicate tartlet shells with these exquisite Lemon Meringue Tartlets. As an enthusiast of delicate desserts and vibrant flavors, I am excited to share this recipe that marries the brightness of lemon with the lightness of meringue.

Who Will Adore These Tartlets?

These Lemon Meringue Tartlets are an absolute delight for those who appreciate the juxtaposition of tartness and sweetness in a dessert. Ideal for both seasoned bakers looking for an elegant twist and novices seeking a charming treat, these tartlets are sure to captivate anyone with a penchant for citrus-infused sweets.

Crafting the Perfect Lemon Meringue Tartlets

Recipe Overview

Tart Shell Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• Pinch of salt
• 1 large egg yolk
• 2-3 tablespoons ice water

Lemon Curd Ingredients:

• 3 large eggs
• 3/4 cup granulated sugar
• Zest of 2 lemons
• 1/2 cup fresh lemon juice
• 1/4 cup unsalted butter, cubed

Meringue Ingredients:

• 3 large egg whites, at room temperature
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar

Directions:

Tart Shells:

1. In a food processor, pulse together the flour, cold cubed butter, sugar, and salt until the mixture resembles coarse crumbs.
2. Add the egg yolk and pulse again until the dough comes together. If needed, add ice water, one tablespoon at a time, until the dough forms.
3. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface and cut circles to fit into tartlet molds. Press the dough gently into the molds and prick the bottoms with a fork.
5. Bake the tartlet shells for 12-15 minutes or until lightly golden. Allow them to cool completely.

Lemon Curd:

1. In a heatproof bowl, whisk together the eggs, sugar, lemon zest, and lemon juice.
2. Place the bowl over a pot of simmering water (double boiler) and add the cubed butter. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon.
3. Remove from heat and strain the curd through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill in the refrigerator.

Meringue:

1. In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.
2. Gradually add the sugar while beating until stiff, glossy peaks form.

Assembly:

1. Fill the cooled tartlet shells with the chilled lemon curd.
2. Pipe or spoon the meringue onto the lemon curd-filled tartlets, ensuring the meringue touches the edges of the shells to create a seal.
3. Use a kitchen torch to lightly brown the meringue or place the tartlets under a preheated broiler for a few seconds, watching closely to prevent burning.

Kitchen Equipment:

• Food processor
• Tartlet molds or mini muffin pans
• Double boiler or heatproof bowl over a pot
• Fine-mesh sieve
• Kitchen torch (optional)

Storage:

Store these delightful Lemon Meringue Tartlets in the refrigerator for up to three days, though they are best enjoyed fresh within the first day or two.

Serving Suggestions:

These tartlets are a lovely treat on their own, but they pair wonderfully with a cup of Earl Grey tea or a light, fruity white wine for an elegant dessert experience.

Tips for Success

• Keep the tartlet dough and lemon curd chilled for optimal results.
• Ensure the meringue completely covers the lemon curd to prevent it from weeping.
• Let the tartlets cool completely before serving to allow the flavors to meld.

Conclusion

These Lemon Meringue Tartlets are a testament to the harmonious balance of tartness and sweetness, encapsulated within dainty pastry shells. Share this delightful recipe with fellow dessert enthusiasts and consider subscribing to my blog for more exquisite creations. Here’s to savoring every zesty, cloud-like bite of these elegant tartlets!