Caramelized Lemon Meringue Tarts
Discover this luxurious and elegant Spanish-inspired dessert featuring a crisp tart shell filled with tangy lemon curd and topped with caramelized meringue, perfect for special occasions or a sophisticated treat.
Allergens
Dairy, Eggs, Wheat
Ingredients
- For the tart shells: 1. 2 cups all
- purpose flour 2. 1/2 cup powdered sugar 3. 1/2 teaspoon salt 4. 1 cup unsalted butter, cold and cubed 5. 1 egg yolk 6. 1/4 cup ice water
- For the lemon curd: 1. 3/4 cup freshly squeezed lemon juice 2. Zest of 2 lemons 3. 4 large eggs 4. 1 cup granulated sugar 5. 1/2 cup unsalted butter, cubed
- For the meringue: 1. 4 egg whites 2. 1 cup granulated sugar 3. 1/4 teaspoon cream of tartar
Instructions
- Begin by preparing the tart shells. In a large bowl, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Stir in the egg yolk and ice water, mixing just until combined. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C) and roll out the chilled dough to fit your tart pans. Press the dough into the pans and prick the bottoms with a fork. Bake for 18 20 minutes, or until golden brown. Allow to cool completely on wire racks.
- In a saucepan over low heat, combine the lemon juice, lemon zest, eggs, sugar, and butter. Stir constantly until the mixture thickens and coats the back of a spoon. Remove from heat and set aside.
- For the meringue, in a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add in the granulated sugar and continue beating until stiff peaks are achieved.
- To assemble the tarts, fill each cooled tart shell with the prepared lemon curd, then pipe or spread the meringue on top. Use a kitchen torch to gently caramelize the meringue or place under the broiler for 1 2 minutes until golden brown.
- Prep: 30 minutes Cook: 20 minutes Total: 50 minutes
Chef’s Insight
To achieve the perfect meringue texture, ensure that your bowl and beaters are completely free of any grease or moisture before starting.
Notes
The tart shells can be made ahead of time and stored in the refrigerator until needed.