Best Lemon Meringue Tartlets Recipes

LEMON MERINGUE TARTLETS

Steps:

• Make the crusts: Pulse the flour, almonds, sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add 3 tablespoons ice water and pulse until the dough starts coming together. Turn the dough out onto a piece of plastic wrap, pat into a disk and wrap in the plastic. Refrigerate until cold but still malleable, about 15 minutes. Meanwhile, preheat the oven to 375 degrees F.
• Lightly butter four 4-inch tart pans with removable bottoms. Divide the prepared dough into 4 pieces, then press into the bottom and up the side of each prepared pan. Freeze until firm, about 10 minutes, then use a paring knife to trim the excess pastry.
• Place the tart shells on a baking sheet, line each with foil and fill with pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the foil and weights and continue baking until the crusts are golden brown all over, 5 to 10 more minutes. Let cool, then carefully loosen the crusts but leave in the pans on the baking sheet.
• Meanwhile, make the filling: Whisk the sugar, lemon zest, lemon juice, orange juice, cornstarch and 1/4 cup water in a medium saucepan until smooth. Whisk in the whole egg and egg yolks. Cook over medium heat, whisking, until the mixture simmers, about 5 minutes. Add the butter and limoncello and continue whisking over medium heat until thick like pudding, 4 to 6 more minutes. Spoon the curd into the prepared crusts.
• Make the meringue: Beat the egg whites in a medium bowl with a mixer on medium speed until foamy, about 1 minute. Sprinkle in the cream of tartar and continue beating until soft peaks form, about 3 minutes. Gradually beat in the sugar and beat until stiff shiny peaks form, 4 to 5 more minutes. Transfer the meringue to a pastry bagfitted with a star tip and pipe onto the tarts. Bake at 375 degrees F until the meringue is set and golden, about 15 minutes. Let cool completely before unmolding.

LEMON-MERINGUE TARTLETS

Steps:

• Preheat oven to 350 degrees. Place six 3 1/4-inch tart rings on a parchment paper-lined baking sheet and set aside.
• On a lightly floured work surface, roll out pate sucree into a 10-by-15-inch rectangle, about 1/8 inch thick. Carefully transfer dough to a baking sheet; chill until firm.
• Using a 4 1/2-inch round biscuit cutter, cut out six circles from dough and fit each circle into prepared tart rings, pressing crust into bottom and against sides; chill until firm. Trim edges to make even. Line chilled tart shells with parchment paper and fill with pie weights or dried beans. Bake until bottom of crust is lightly browned, 15 to 20 minutes.
• Remove pie weights and parchment paper; pierce bottom of dough with tines of a fork. Reduce temperature to 325 and continue baking until crust is golden brown, 10 to 12 minutes more. Carefully remove tart rings and transfer tart shells to a wire rack to cool.
• Fill cooled tart shells with lemon curd. Pipe about 1/4 cup meringue onto the surface of each tartlet in a decorative pattern. Transfer tartlets to freezer until chilled.
• Using a kitchen torch, toast meringue, moving flame back and forth until evenly browned, or place tartlets under a preheated broiler for 1 to 2 minutes to brown.

LEMON TARTLETS WITH MERINGUE CAPS

Steps:

• Preheat oven to 325 degrees. Make the shells: Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in egg whites, one at a time. Mix in flour and vanilla.
• Spoon 1 scant teaspoon batter onto a rimmed baking sheet lined with a nonstick baking mat. Using the back of a teaspoon, spread into a 3-inch circle. Repeat 4 times. Bake until golden, 10 to 12 minutes. Immediately transfer cookies, one at a time, to inverted small tartlet shells or brioche molds; gently press to shape. Let set, about 30 seconds. Repeat with remaining batter. If cookies become too cool to shape, return them to oven for 20 seconds. Shells can be stored in an airtight container up to 3 days.
• Reduce oven temperature to 200 degrees. Make the meringue caps: Put egg whites and sugar into the bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved. Attach bowl to mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form and meringue is cool, about 10 minutes. Transfer to a pastry bag fitted with a 7/16-inch star tip (such as Ateco No. 825). Pipe 20 spirals, 1 1/4 inches round and 2 inches high, onto baking sheets lined with parchment, spacing about 1 inch apart. Bake 20 minutes. Reduce oven temperature to 150 degrees. Bake until dry but not brown, about 2 hours more. Transfer meringues to a wire rack; let cool completely. Meringues can be stored in an airtight container up to 3 days.
• Make the curd: Whisk egg yolks, lemon zest and juice, and sugar in a heavy, medium saucepan. Cook, stirring constantly, over medium-low heat until mixture registers 160 degrees on a candy thermometer, 8 to 10 minutes. Remove from heat. Stir in salt. Add butter, 1 piece at a time, stirring after each addition until smooth. Pour curd through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto surface. Refrigerate until cold and set, at least 1 hour (up to 2 days).
• To serve, spoon 2 teaspoons curd into each shell. Top each with a meringue cap.

MEYER LEMON MERINGUE TARTLETS RECIPE - (4.3/5)

Steps:

• Before starting, you can break down each of the three components a few days apart. Lemon curd stores very well in the refrigerator. I made the tart shells one day before assembling these tarts. For the tartlets (or tart): I used six non-stick tartlet pans, so I added 50% more ingredients. Otherwise, this should be enough dough for an 8-inch tart pan. Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together. Note: I used my food processor, and pulsed the dough until it resembled coarse crumbs. Stir together 1 tablespoon water and vanilla, then mix into dough. Note: I used the food processor, and pulse this until the dough just started to come together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes. Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Note: I used a rolling pin to individual cut the dough to fit into each tartlet pan. Dock each tartlet (with a fork) or tart, to prevent too much puffing of the dough while baking. Freeze for 30 minutes, to prevent shrinkage of the dough. Bake tart shell until golden, about 25 minutes. Let cool completely. For the curd: In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt. Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil). Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool. For the meringue: In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Increase speed and whisk until meringue is glossy and forms stiff peaks. Whisk in vanilla until just combined and continue blending until it forms soft peaks. To make this look fancy, pipe with a large star tip. Otherwise, top with the meringue and make swirls with the back of a spoon. I use a small kitchen blow torch to brown the meringue, or place under a broiler and watch very closely until just slightly browned.

LEMON TARTLETS WITH MERINGUE CAPS

Steps:

• Preheat oven to 325°F. With an electric mixer on medium-high speed, beat butter and confectioners' sugar until pale and fluffy. Mix in 2 egg whites, 1 at a time. Mix in flour and vanilla.
• Spoon 1 scant teaspoon batter onto a rimmed baking sheet lined with a nonstick baking mat. Using the back of a spoon, spread into a 3-inch circle. Repeat 3 times. Bake until golden, 10 to 12 minutes. Immediately transfer cookies, 1 at a time, to inverted small brioche molds; gently press to shape. Let set, about 30 seconds. Repeat with remaining batter, baking 4 at a time. If cookies become too cool to shape, return them to oven for 20 seconds. Shells can be stored in an airtight container at room temperature up to 3 days. Reduce heat to 200°F.
• In the bowl of an electric mixer set over (not in) a pan of simmering water, whisk remaining 3 egg whites and the granulated sugar until whites are warm to the touch and sugar has dissolved. Attach bowl to mixer; beat on medium until foamy, then raise speed to high and beat until stiff peaks form and meringue is cool, about 10 minutes. Transfer to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825). Pipe twenty 1 1/4-inch diameter, 2-inch high spirals onto parchment-lined baking sheets, spacing about 1 inch apart. Bake 20 minutes. Reduce heat to 150°F. Bake until dry but not brown, about 2 hours more. Transfer to a wire rack; let cool completely. Meringue caps can be stored in an airtight container at room temperature up to 3 days.
• To serve, spoon 2 teaspoons lemon curd into each shell. Top each with a meringue cap.

STRAWBERRY LEMON MERINGUE TARTLETS

Steps:

• Heat oven to 274*F.
• LIne a cookie sheet with parchment paper or foil.
• In large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form.
• Add sugar 2 TBS at a time, beating at high speed until stiff glossy peaks form and sugar is almost dissolved.
• Fill large decorating bag with large star tip.
• Pipe meringue onto paler lined cookie sheet in spirals to form 6 round bases about 3 inches in diameter.
• Pipe a border of rosettes around each base.
• (This forms the raised edge to hold the filling).
• Bake at 275*F for 35 minutes.
• For softer meringues, remove pan from oven immediately.
• Cool on wire rack.
• For dry crisp meringues, turn oven off and leave meringues in oven with door closed for 2 hours or overnight.
• Carefully remove meringues from paper; place on serving plates.
• Just before serving, spoon yoghurt into center of each meringue; top with strawberries.
• Store in refrigerator.

SWISS MERINGUE FOR RED CURRANT AND LEMON TARTLETS

Steps:

• In the heatproof bowl of an electric mixer, combine egg whites, sugar, and vanilla. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 3 to 5 minutes.
• Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes. Use immediately.

LEMON MERINGUE TARTLETS

Steps:

• Spoon a little of the lemon curd into each pastry shell. Pipe a swirl of meringue on top and serve.
• To make lemon curd:
• Combine all of the ingredients, except butter, and whip over a double boiler. Whisk the mixture until thickened. Strain the curd into a mixing bowl and mix with paddle to cool.
• Once the mixture is 140 degrees F add the butter and mix until cool. Store refrigerated, well wrapped, until ready to use.
• To make meringue:
• In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved.
• Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.