Lemon Meringue Tarts | How To Make

In this video, I show you how to make the perfect sweet treat with these Mini Lemon Meringue Tarts. They are ideal to go onto an afternoon tea or just to eat as they are. To make this recipe it takes 3 key components, the perfect sweet pastry, a zesty lemon curd, and of course a fluffy Italian meringue to finish them off. These are all quite technical but also super fun to make. I hope you enjoy making them as much as I did! Check out the full written recipe below and enjoy!
Mini Lemon Meringue Tarts
Sweet Pastry
150g x Plain Flour
75g x Cold Unsalted Butter (Diced)
50g x Icing Sugar
1 x Egg Yolk
Water To Bind If Needed
1. Begin by placing the plain flour and unsalted butter into a mixing bowl and rub between your fingers and thumbs until they form a breadcrumb-like consistency.
2. Next, stir in the icing sugar and drop in one egg yolk. Mix until it clumps together to form a pastry. You may need to add a splash or two of cold water to help it bind.
3. Wrap in cling film or parchment paper and rest in the fridge until needed.
Lemon Curd
1 x Whole Egg
1 x Egg Yolk
50g x Caster Sugar
50ml x Lemon Juice
40g x Unsalted Butter (Diced)
1. Place into a heatproof mixing bowl the whole egg, egg yolk, caster sugar, and lemon juice and whisk together.
2. Place a saucepan 1/3 full of water over medium heat and bring to a simmer. Turn the heat to low and place the bowl with the egg/lemon mixture over the top. Whisk continuously until the mixture becomes foamy and thick.
3. Take off the heat and whisk in the diced butter. To finish whisk in an extra squeeze of lemon juice. Transfer into a bowl and cool in the fridge.
Italian Meringue
2 x Egg Whites
200g x Caster Sugar
60ml x Water
1. Place the sugar and water into a heavy-bottom saucepan and place over medium heat. Heat without stirring until the sugar dissolves and the syrup reaches a soft ball stage on a sugar thermometer (115°C). Remove from the heat immediately.
2. Whisk the egg whites using the whisk attachment on a stand mixer to stiff peaks. Leave the mixer running and gradually pour in the syrup until it is fully incorporated into the egg white. The meringue should be shiny, fluffy and hold its shape. Place the Italian meringue into a piping bag.
To Make the pastry tart shells
1. Roll out the pastry on a lightly floured surface to 1 to 2 mm in thickness (or as thin as you can get it) and then using a cookie cutter, cut out discs of pastry making sure they’re larger than the tart tins you’re using. Press the pastry into the tart tins leaving the overhang of pastry on at this stage and place into the fridge to rest for 20 minutes.
2. Next, prick the bottom of the tart shells using a fork or skewer and trim off the excess pastry. Press a piece of parchment paper into each tart shell and fill it with rice. This is in place of baking beans for blind baking. Bake in a preheated oven at 160°C Fan for 15 minutes. After 15 minutes remove the rice and bake for a further 10 minutes. Remove from the oven and leave to cool.
To Assemble The Lemon Tarts
Spoon the lemon curd into each pastry shell until halfway full and then pipe the Italian meringue directly on top, trying to create a nice peak. Finally, brown the meringue using a blow torch.
Enjoy!
#minilemonmeringuetarts #lemonmeringe #recipe
Subscribe:
/ pinchofmintcookingchannel
Follow:
Website: www.pinchofmint.com
Instagram: / pinch_of_mint @pinch_of_mint
TikTok: / pinchofmint
Facebook: / pinchofmint
Twitter: / pinchofmint
Pinterest: www.pinterest.co.uk/Pinch_Of_...
The music used in this video is selected from Epidemic Sound. Explore yourself: www.epidemicsound.com/referra...

[@maxmonkely]

nice and clear instructions! thanks!

[@PinchofMintCookingChannel]

You’re very welcome. I hope you enjoy making them!

[@majimas-simp-man]

Aw man, this is like a mini verson of my favorite cake! I think it's a little complicated to make myself, but now I can really appreciate the effort the bakers put into when I just buy it ^^'

[@PinchofMintCookingChannel]

Thank you! I’m sure you could give it a go! Thanks for watching.