Individual Lemon Meringue Tarts
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
Lemon Juice6
Eggs1 cup
Sugar1 tsp
Vanilla Extract1 tsp
Cream Of Tartar3 cups
All-Purpose Flour1 tsp
Salt110 g
Unsalted Butter (cold)230 g
Shortening (cold)Directions:
1
Special equipment: Rolling pin 6 (4-inch) tart molds with removable bottoms 3 cups of pie weights or dried beans Cheese grater Preheat the oven to 400 degrees F
2
For the pastry: Roll the pastry to 1/4-inch thickness and cut into 6 (6-inch) rounds
3
Place the pastry in 6 (4-inch) tart molds
4
With a knife trim the excess pastry
5
Refrigerate for at least 30 minutes
6
Line each tart shell with a piece of parchment paper and fill to the rim with pie weights
7
Bake for 15 minutes
8
Reduce the oven temperature to 350 degrees F
9
Remove the pie weights and parchment from the tart shells and bake for 10 minutes
10
For the filling: Whisk together the lemon juice, eggs, yolks, sugar, and vanilla extract
11
Pour the lemon mixture into a medium pot
12
Place over medium heat and stir with a spatula for about 5 minutes, until the mixture begins to thicken
13
Pour the lemon mixture onto a baking sheet and cool completely
14
Spoon the cooled lemon mixture or curd into the baked tart shells
15
For the meringue: Beat the egg whites with the vanilla extract and cream of tartar until soft peaks form
16
Continue beating while adding the sugar, 1 tablespoon at a time
17
The finished meringue should have stiff glossy peaks
18
Mound the meringue on top of the tarts
19
Make sure there is a good seal between the meringue and the edge of the crust
20
Bake the tarts in a preheated 350 degree F oven for 20 to 25 minutes, or until the meringue is golden
21
Let cool for 15 minutes before removing from the molds
22
Sift the flour and salt into a large mixing bowl
23
Using a cheese grater, grate the butter and shortening into the flour
24
Combine the mixture with your fingers until it resembles cornmeal
25
Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms
26
With your hands, shape the dough into 2 balls and flatten them into disks
27
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes
28
Store in the refrigerator for up to 4 days and in the freezer for up to 1 month