Mini Lemon Meringue Tarts: A Zesty Delight in Every Bite

These mini lemon meringue tarts are the perfect balance of sweet and tart, with a creamy lemon filling and a fluffy meringue topping. They’re ideal for parties, afternoon tea, or simply a delightful treat for yourself. This recipe breaks down each step, from making the buttery tart crust to achieving that perfect meringue peak, ensuring your mini tarts are a showstopper.

## What Makes These Mini Lemon Meringue Tarts Special?

* **Perfectly Portioned:** Mini tarts are just the right size for individual servings, making them ideal for entertaining.
* **Sweet and Tart Balance:** The combination of the tangy lemon curd and the sweet meringue creates a harmonious flavor profile that everyone will love.
* **Impressive Presentation:** These tarts look elegant and impressive, yet they are surprisingly easy to make with the right instructions.
* **Make-Ahead Friendly:** You can prepare the tart shells and lemon curd ahead of time, making assembly quick and easy on the day of serving.

## Ingredients You’ll Need

Before you start, gather all your ingredients to ensure a smooth baking process. Here’s what you’ll need for the crust, lemon filling, and meringue:

### For the Tart Crust (Makes approximately 24 mini tart shells):

* **1 1/2 cups (192g) all-purpose flour:** Provides the structure for the crust.
* **1/2 cup (113g) cold unsalted butter, cut into small cubes:** Adds richness and flakiness to the crust. Make sure it’s very cold!
* **1/4 cup (30g) powdered sugar:** Sweetens the crust and contributes to its tender texture.
* **1/4 teaspoon salt:** Enhances the flavors.
* **3-5 tablespoons ice water:** Binds the dough together. Add it gradually until the dough just comes together.

### For the Lemon Filling:

* **1 cup (200g) granulated sugar:** Sweetens the lemon filling.
* **1/4 cup (30g) cornstarch:** Thickens the lemon filling, giving it a smooth and creamy texture.
* **1/4 teaspoon salt:** Balances the sweetness and enhances the lemon flavor.
* **1 cup (240ml) water:** Provides the liquid base for the filling.
* **1/2 cup (120ml) lemon juice, freshly squeezed:** The star of the show! Freshly squeezed juice is essential for the best flavor. Approximately 4-5 lemons depending on their size.
* **2 tablespoons lemon zest:** Adds a concentrated lemon flavor and aroma.
* **4 large egg yolks:** Richness, color and thickening properties.
* **2 tablespoons unsalted butter, cut into small pieces:** Adds richness and shine to the filling.

### For the Meringue Topping:

* **4 large egg whites:** Provides the volume and structure for the meringue. Make sure they are at room temperature.
* **1/2 cup (100g) granulated sugar:** Sweetens the meringue and helps stabilize it.
* **1/4 teaspoon cream of tartar:** Helps stabilize the egg whites and creates a firmer meringue.
* **1/4 teaspoon vanilla extract (optional):** Adds a touch of flavor to the meringue.

## Equipment You’ll Need

* **Mini tart pans:** Essential for baking the mini tart shells. You’ll need approximately 24 mini tart pans, depending on their size.
* **Food processor (optional):** Makes the crust-making process faster and easier, but you can also use your hands.
* **Mixing bowls:** For preparing the crust, filling, and meringue.
* **Whisk:** For combining the wet ingredients for the lemon filling and for whipping the meringue.
* **Saucepan:** For cooking the lemon filling.
* **Rubber spatula:** For scraping down the sides of the saucepan and folding ingredients together.
* **Measuring cups and spoons:** For accurate measurements.
* **Rolling pin:** For rolling out the tart dough.
* **Fork:** For pricking the tart shells.
* **Parchment paper:** For lining the tart shells during blind baking.
* **Pie weights or dried beans:** To prevent the tart shells from puffing up during blind baking.
* **Electric mixer (stand mixer or hand mixer):** Essential for whipping the meringue to stiff peaks.
* **Piping bag and tip (optional):** For decorating the tarts with meringue.
* **Kitchen torch (optional):** For browning the meringue.

## Step-by-Step Instructions

Now, let’s dive into the detailed instructions for making these delightful mini lemon meringue tarts.

### Part 1: Making the Tart Crust

1. **Combine dry ingredients:** In a food processor, pulse together the flour, powdered sugar, and salt until combined. If you don’t have a food processor, whisk these ingredients together in a large bowl.
2. **Add butter:** Add the cold, cubed butter to the flour mixture. Pulse in the food processor until the mixture resembles coarse crumbs. If using your hands, cut the butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
3. **Add ice water:** Gradually add the ice water, one tablespoon at a time, pulsing (or mixing with your hands) until the dough just comes together. Be careful not to overmix. The dough should be slightly crumbly but hold together when pressed.
4. **Form the dough:** Turn the dough out onto a lightly floured surface. Gently gather it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, resulting in a more tender crust.
5. **Roll out the dough:** After chilling, remove the dough from the refrigerator and let it sit for a few minutes to soften slightly. On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
6. **Cut out circles:** Use a cookie cutter or a knife to cut out circles slightly larger than the diameter of your mini tart pans.
7. **Press into tart pans:** Gently press the dough circles into the mini tart pans, trimming any excess dough from the edges. Use a fork to prick the bottoms of the tart shells to prevent them from puffing up during baking.
8. **Chill tart shells:** Place the tart shells in the refrigerator for another 15 minutes to help them hold their shape during baking.
9. **Blind bake the tart shells:** Preheat your oven to 375°F (190°C). Line the tart shells with parchment paper and fill them with pie weights or dried beans. This will prevent the crusts from puffing up. Bake for 15-20 minutes, or until the edges are lightly golden brown.
10. **Remove weights and bake further:** Remove the parchment paper and pie weights. Bake for another 5-7 minutes, or until the bottoms of the tart shells are golden brown. Watch carefully to prevent burning.
11. **Cool completely:** Let the tart shells cool completely in the tart pans before filling.

### Part 2: Making the Lemon Filling

1. **Combine dry ingredients:** In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
2. **Add wet ingredients:** Gradually whisk in the water, lemon juice, and lemon zest until smooth. Make sure there are no lumps of cornstarch.
3. **Add egg yolks:** In a separate bowl, whisk the egg yolks until lightly beaten. Gradually whisk a small amount of the hot lemon mixture into the egg yolks to temper them (this prevents the eggs from scrambling). Then, pour the tempered egg yolk mixture back into the saucepan with the remaining lemon mixture.
4. **Cook the filling:** Cook the mixture over medium heat, stirring constantly with a whisk, until it thickens and comes to a simmer. Continue to cook for 1-2 minutes more, stirring constantly, to ensure the cornstarch is fully cooked. The filling should be thick and glossy.
5. **Add butter:** Remove the saucepan from the heat and stir in the butter until it is melted and smooth.
6. **Strain the filling (optional):** For an extra smooth filling, strain the lemon curd through a fine-mesh sieve. This will remove any lumps or zest particles.
7. **Cool slightly:** Let the lemon filling cool slightly before filling the tart shells. This will prevent the crusts from becoming soggy.

### Part 3: Making the Meringue Topping

1. **Prepare the egg whites:** Make sure your mixing bowl and whisk attachment are clean and grease-free. Place the egg whites in the bowl and let them sit at room temperature for about 30 minutes. Room temperature egg whites whip up to a greater volume.
2. **Beat egg whites:** Beat the egg whites with an electric mixer (stand mixer or hand mixer) on medium speed until soft peaks form. Soft peaks are when the peaks of the meringue droop slightly when the beaters are lifted.
3. **Gradually add sugar:** Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on medium speed. Beat until the sugar is completely dissolved and the meringue is glossy and stiff peaks form. Stiff peaks are when the peaks of the meringue stand straight up when the beaters are lifted.
4. **Add cream of tartar and vanilla (optional):** Beat in the cream of tartar and vanilla extract (if using) until combined.

### Part 4: Assembling the Mini Lemon Meringue Tarts

1. **Fill the tart shells:** Spoon or pipe the cooled lemon filling into the cooled tart shells, filling them almost to the top.
2. **Top with meringue:** Spoon or pipe the meringue onto the lemon filling. You can create swirls, peaks, or any design you like.
3. **Brown the meringue (optional):** Use a kitchen torch to brown the meringue, being careful not to burn it. Alternatively, you can broil the tarts in the oven for a few seconds, watching them very carefully.
4. **Chill (optional):** Chill the tarts in the refrigerator for at least 30 minutes to allow the filling and meringue to set. This will also help to prevent the meringue from weeping (releasing liquid).
5. **Serve:** Serve the mini lemon meringue tarts immediately or within a few hours. The meringue is best when freshly made.

## Tips for Success

* **Use cold ingredients:** Cold butter and ice water are essential for a flaky tart crust. Keep the butter in the freezer for 15 minutes before using it, and use ice-cold water.
* **Don’t overmix the dough:** Overmixing the dough will develop the gluten, resulting in a tough crust. Mix just until the dough comes together.
* **Chill the dough:** Chilling the dough allows the gluten to relax, resulting in a more tender crust and prevents shrinking during baking.
* **Blind bake the tart shells properly:** Using pie weights or dried beans is crucial for preventing the tart shells from puffing up during blind baking. Make sure to prick the bottoms of the shells with a fork.
* **Use fresh lemon juice:** Freshly squeezed lemon juice provides the best flavor for the lemon filling. Avoid using bottled lemon juice.
* **Cook the lemon filling thoroughly:** Cook the lemon filling until it is thick and glossy. This ensures that the cornstarch is fully cooked and the filling is stable.
* **Use room temperature egg whites:** Room temperature egg whites whip up to a greater volume than cold egg whites. Let the egg whites sit at room temperature for about 30 minutes before whipping.
* **Make sure your bowl and whisk are clean:** Any grease or residue on the bowl or whisk can prevent the egg whites from whipping up properly. Clean them thoroughly with soap and hot water, and then dry them completely.
* **Add sugar gradually:** Add the sugar to the egg whites gradually, one tablespoon at a time, while beating on medium speed. This helps to create a stable meringue.
* **Don’t overbake the meringue:** Overbaking the meringue can cause it to become dry and cracked. Watch the tarts carefully when broiling them, and remove them from the oven as soon as the meringue is lightly browned.
* **Store properly:** Store leftover tarts in the refrigerator in an airtight container. The meringue is best when freshly made, but the tarts can be stored for up to 2 days.

## Variations

* **Lime Meringue Tarts:** Substitute lime juice and zest for lemon juice and zest for a refreshing twist.
* **Orange Meringue Tarts:** Use orange juice and zest for a citrusy flavor.
* **Different Crusts:** Experiment with different crusts, such as a graham cracker crust or a chocolate crust.
* **Individual Meringue Kisses:** For an even easier approach, bake meringue kisses separately and top the lemon curd filled tart shells.
* **Italian Meringue:** For a more stable meringue, use Italian meringue, which involves cooking the egg whites with a hot sugar syrup. This type of meringue is less likely to weep and can be stored for a longer period.

## Serving Suggestions

* **Afternoon Tea:** These mini lemon meringue tarts are a perfect addition to an afternoon tea spread.
* **Dessert Platter:** Include them on a dessert platter with other mini desserts, such as brownies, cookies, and fruit tarts.
* **Party Favors:** Package the tarts individually as party favors for your guests.
* **Garnish:** Garnish with a sprinkle of lemon zest or a few fresh berries for an extra touch of elegance.

## Nutritional Information (per tart, approximate)

* Calories: 150-200
* Fat: 8-12g
* Saturated Fat: 5-8g
* Cholesterol: 50-70mg
* Sodium: 50-80mg
* Carbohydrates: 18-25g
* Sugar: 12-18g
* Protein: 2-3g

*Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.*

## Enjoy Your Mini Lemon Meringue Tarts!

With this detailed recipe and helpful tips, you’re well on your way to creating stunning and delicious mini lemon meringue tarts that will impress everyone. Enjoy the baking process and savor every bite of these zesty and delightful treats!