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These little Lemon Meringue Tarts are so adorable and bite sized, so it’s great to serve at parties. This recipe from A Table For Two (Billy Law) uses Meyer Lemons which I believe are sweeter, but fret not, your common supermarket lemons can also be used!

Mini Lemon Meringue Tarts (Recipe by Billy Law)
Makes: 20-24 mini tarts
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Passive Time: 2 hours

Ingredients
Pastry
125g chilled unsalted butter, cut into cubes
30g caster sugar
200g plain flour, plus extra for dusting
pinch of salt
60ml chilled water

Lemon Curd
zest of 2 lemons
230ml lemon juice (from about 3 lemons)
3 egg yolks
240ml heavy cream
115g caster sugar

Italian Meringue
3 egg whites
150g caster sugar
100ml water

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Method
1. To make the pastry, put all the ingredients, except the water, into a food processor and pulse until it resembles breadcrumbs.

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2. Slowly pour water in a steady stream while still pulsing, until it comes together and forms a rough dough.

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3. Place the dough out onto a floured surface and gently gather all loose crumbs together to form a smooth firm dough. Flatten the dough into an inch thick , wrap in plastic wrap and place in the refrigerator for at least 1 hour.

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4. To make the lemon curd, add lemon zest, juice and sugar in a medium saucepan and heat over medium high heat to the boiling point and sugar has dissolved, then remove from heat.

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5. Whisk yolk together in a mixing bowl, then slowly pour the hot mixture in a stream into the yolk while keep whisking until combined. Add the heavy cream to the mixture, stir and then pour it back into the saucepan.

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6. Place saucepan over medium heat, keep stirring with a wooden spoon until the mixture thickens, it will take about 15 minutes. Test it by coating the back of the wooden spoon with the curd, and draw a line with your finger, if the line stays clean then the curd is thick enough and is ready. Pour the curd into a bowl and let it cool completely. Wrap in plastic wrap and transfer to refrigerator until ready to be used.

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7. Roll the chilled pastry on a floured surface to about 2mm thick. Use a 3-inch ring cutter, cut dough into small round discs then line the tin, press down firmly with fingers. Place the tin in the refrigerator for 20 minutes and pre heat oven to 200°C.

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8. Blind bake the tart cases for 15-20 minutes. Once cool enough to handle, remove tart cases from the tin and let it rest on a wire rack.

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9. Fill a piping bag with lemon curd, then pipe into each tart case and let it set in the refrigerator.

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10. To make the meringue, add sugar and water in a small saucepan and bring to boil over medium-high heat. Use a thermometer to measure the temperature of the sugar syrup and have the egg white inside the bowl of an electric stand mixer on standby.

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11. Once the temperature of the sugar syrup reaches 115°C, start whisking the egg whites on medium speed until soft peaks.

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12. When the sugar syrup reaches 121°C, remove from heat and let the boiling bubbles settle a little bit, then gently and slowly pour the hot sugar syrup down the side of the mixing bowl into the egg white. Make sure the sugar syrup doesn’t catch on the whisk and crystallised. Keep whisking the meringue until the bowl is cool to touch and the meringue is now smooth, satiny and glossy. Fill a piping bag with the meringue.

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13. Pipe the meringue onto the top of the lemon curd until it is completely covered. Use a kitchen blowtorch to light scorch the meringue all over.

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Mini Lemon Meringue Tarts
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Tangy lemon tarts with a toasty meringue top!
Servings Prep Time
24mini tarts 30minutes
Cook Time Passive Time
45minutes 2hours
Servings Prep Time
24mini tarts 30minutes
Cook Time Passive Time
45minutes 2hours
Mini Lemon Meringue Tarts
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Tangy lemon tarts with a toasty meringue top!
Servings Prep Time
24mini tarts 30minutes
Cook Time Passive Time
45minutes 2hours
Servings Prep Time
24mini tarts 30minutes
Cook Time Passive Time
45minutes 2hours
Ingredients
Pastry
  • 125g Unsalted ButterCubed & Chilled
  • 30g Caster Sugar
  • 200g Plain FlourExtra for dusting
  • Pinch Salt
  • 60ml WaterChilled
Lemon Curd
  • 2 Zest of Lemon
  • 230ml Lemon Juice
  • 3 Egg Yolks
  • 240ml Heavy Cream
  • 115g Caster Sugar
Italian Meringue
  • 3 Egg Whites
  • 150g Caster Sugar
  • 100ml Water
Servings: mini tarts
Units:
Instructions
  1. To make the pastry, put all the ingredients, except the water, into a food processor and pulse until it resembles breadcrumbs.
  2. Slowly pour water in a steady stream while still pulsing, until it comes together and forms a rough dough.
  3. Place the dough out onto a floured surface and gently gather all loose crumbs together to form a smooth firm dough. Flatten the dough into an inch thick , wrap in plastic wrap and place in the refrigerator for at least 1 hour.
  4. To make the lemon curd, add lemon zest, juice and sugar in a medium saucepan and heat over medium high heat to the boiling point and sugar has dissolved, then remove from heat.
  5. Whisk yolk together in a mixing bowl, then slowly pour the hot mixture in a stream into the yolk while keep whisking until combined. Add the heavy cream to the mixture, stir and then pour it back into the saucepan.
  6. Place saucepan over medium heat, keep stirring with a wooden spoon until the mixture thickens, it will take about 15 minutes. Test it by coating the back of the wooden spoon with the curd, and draw a line with your finger, if the line stays clean then the curd is thick enough and is ready. Pour the curd into a bowl and let it cool completely. Wrap in plastic wrap and transfer to refrigerator until ready to be used.
  7. Roll the chilled pastry on a floured surface to about 2mm thick. Use a 3-inch ring cutter, cut dough into small round discs then line the tin, press down firmly with fingers. Place the tin in the refrigerator for 20 minutes and pre heat oven to 200°C.
  8. Blind bake the tart cases for 15-20 minutes. Once cool enough to handle, remove tart cases from the tin and let it rest on a wire rack.
  9. Fill a piping bag with lemon curd, then pipe into each tart case and let it set in the refrigerator.
  10. To make the meringue, add sugar and water in a small saucepan and bring to boil over medium-high heat. Use a thermometer to measure the temperature of the sugar syrup and have the egg white inside the bowl of an electric stand mixer on standby.
  11. Once the temperature of the sugar syrup reaches 115°C, start whisking the egg whites on medium speed until soft peaks.
  12. When the sugar syrup reaches 121°C, remove from heat and let the boiling bubbles settle a little bit, then gently and slowly pour the hot sugar syrup down the side of the mixing bowl into the egg white. Make sure the sugar syrup doesn’t catch on the whisk and crystallised. Keep whisking the meringue until the bowl is cool to touch and the meringue is now smooth, satiny and glossy. Fill a piping bag with the meringue.
  13. Pipe the meringue onto the top of the lemon curd until it is completely covered. Use a kitchen blowtorch to light scorch the meringue all over.
Recipe Notes

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  • Meyer Lemons are recommended but if you have the more common lemons, 240ml makes it quite tangy. Reduce it to 180ml for a milder but still lemony curd.
  • The lemon curd and tart cases can also be made a couple days in advance.
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 I love lemons and when I make something new, if there is a way to add lemons to it I will. I made Lemon Macarons with Lemon Curd and they turned out quite well if I don’t say so myself. I remember making macarons again and again but never could get those damned feet until I switched to the Italian Meringue method. This was my only success with French Meringue. Check out the recipe from Tartelette Blog with the Lemon Curd recipe from Taste.com.au.

Lemon Macarons (Tartelette Blog) with Lemon Curd

French Meringue Macarons

Ingredients

Makes 50 to 60 shells, for 25 to 30 filled macarons.
2¾ cups (8.8 ounces/250 grams) almond flour
2¾ cups (12.4 ounces/350 grams)
powdered sugar
1 cup egg whites (from 7 or 8 eggs),
at room temperature
Pinch of salt
2 teaspoons powdered egg whites, if weather is humid
¾ cup (5.3 ounces/150 grams) superfine granulated sugar
5 to 7 drops gel paste food coloring (optional) (I used 2 teaspoons lemon zest instead)

Method

1. Preheat the oven to 300°F (325°F for a non-convection oven) 150°C, and line your baking sheets with parchment paper.

2. Blend the almond flour with the powdered sugar in your food processor to make a fine powder (or sift together, discarding any large crumbs and adding a bit more almond flour and powdered sugar as needed to compensate). Then sift the mixture through a strainer until it is as fine as you can get it. This keeps crumbs from forming on the macaron tops as they bake.

3. With the wire whip attachment on the electric mixer, beat the egg whites with the salt and the powdered egg whites (if you are using them), starting slowly and then increasing speed as the whites start to rise. Add the granulated sugar and the food coloring. Beat until the egg whites form stiff peaks and your meringue is firm and shiny.

4. Pour the beaten egg whites onto your almond flour mixture and gently fold them in, using a rubber spatula. Move your spatula from the bottom of the bowl to the edges with one hand, using your other hand to rotate the bowl. Now slap the sides of the bowl until the batter falls in a wide ribbon when you raise your spatula. When you can’t see any crumbs of almond flour and the mixture is shiny and flowing, you are ready to start piping.
The French have a special word—macaronner—to describe the physical action of mixing all the ingredients for macarons. This has to be done by hand. You cannot do it with your mixer—you must be able to feel the consistency of the macaron batter.

5.  Fit your pastry bag with a number 8 tip and fill with batter. Start by squeezing out a small amount of mix onto a parchment-lined baking sheet to form a 2½-inch circle. Be sure to leave 1 inch of space between macarons so they will not touch each other while they bake.
If the peak that forms on the top of the macaron does not disappear after piping, it means the batter could have been beaten a little more. Tap the baking sheet on the tabletop, making sure to hold the parchment paper in place with your thumbs.
Let the piped macarons rest for 15 minutes.

6. Bake for 14 minutes at 300°F/ 150°C. After the first 5 minutes, open the oven door briefly to let the steam out.
Let the macarons cool completely on a rack before taking them off the parchment paper. Press the bottom of a cooled baked macaron shell with your finger; it should be soft. If the bottom of the shell is hard, reduce the baking time for the rest of your macarons from 14 minutes to 13 minutes.
Using a pastry bag requires some practice. It may seem awkward at first, but you’ll soon get the hang of it.

Prepare the bag (if it hasn’t been used before) by cutting about 2 inches off the narrow end—just enough so that when you insert a number 8 decorating tip, about a third of the tip extends outside the bag. Push the tip firmly in place and spoon in your filling, leaving enough room at the top to twist the bag shut. It is best to fill the bag with half of the batter at a time, that way it is not too heavy. To make it easier to fill your pastry bag, place it upright in an empty jar or other straight-sided container. This will help steady the bag while you fill it with batter.
Squeezing the bag slowly, pipe each macaron shell out in a single dollop. Lift the bag quickly to finish.

Lemon Curd (Taste.com.au)
Ingredients
2 eggs, plus 2 egg yolks
3/4 cup (165g) caster sugar (Half sugar to 80g)
1/3 cup (80g) chilled unsalted butter
Zest and juice of 2 lemons

Method
1. Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat.
2. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.

Impressions

This was the first time I made macarons and they came out with feet! I don’t know what happened with the proportions for the shell because I recall reducing the icing sugar to half but it ended up extremely sweet anyway! Maybe I didn’t reduce the sugar at all haha. I loved the lemon curd, it was perfectly sweet and sour with that lemon aftertaste tang. Lovely.

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