Individual Lemon Meringue Tartlets
Delight your guests with these exquisite Individual Lemon Meringue Tartlets that perfectly complement any gathering or dinner party. These tartlets feature a crisp shortcrust pastry shell filled with luscious lemon curd and crowned with a fluffy, golden meringue. They offer a delightful balance of tangy and sweet flavors with a hint of caramel-like richness. Ideal for make-ahead preparation, these tartlets promise a stunning presentation alongside their irresistible taste.
12
Servings
N/A
Calories
6
Ingredients
Ingredients
frozen shortcrust pastry
400 g (sheets)
large eggs
2 (separated)
sweetened condensed milk
400 g
lemon juice
80 ml (freshly squeezed)
lemon zest
1/2 tablespoon (finely grated)
caster sugar
100 g
Instructions
1
1. Preheat your oven to 220°C (428°F).
2
2. Roll out the frozen shortcrust pastry sheets on a lightly floured surface. Cut out twelve 10 cm circles and gently press each circle into a 12-hole non-stick muffin tin to form a pastry shell.
3
3. Prick the base of each pastry shell with a fork to prevent puffing and place in the refrigerator to chill for 30 minutes.
4
4. Blind bake the pastry shells by covering each with baking paper and filling with baking beans. Bake for 10 minutes, then remove the paper and beans. Continue baking for another 3-5 minutes until the pastry is lightly golden. Allow to cool completely.
5
5. In a medium bowl, whisk together the egg yolks, sweetened condensed milk, lemon zest, and freshly squeezed lemon juice. Set aside to thicken for about 10 minutes.
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6. In a separate bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the caster sugar while continuing to beat until the mixture becomes thick and glossy.
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7. Spoon the lemon filling evenly into each cooled pastry shell. Top each filled pastry with meringue, carefully forming little peaks using the back of a spoon.
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8. Return the tartlets to the oven and bake for an additional 6 minutes, or until the meringue is lightly browned and set.
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9. Remove from the oven and allow the tartlets to cool in the muffin tin. Once cooled, gently remove each tartlet from the tin.
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10. Serve these delightful tartlets cooled, and enjoy the refreshing citrus flavor paired with the light meringue.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Individual Lemon Meringue Tartlets?
They are exquisite mini desserts featuring a crisp shortcrust pastry shell filled with luscious lemon curd and topped with fluffy meringue.
How many tartlets does this recipe yield?
This recipe makes 12 individual tartlets.
What is the required oven temperature for preheating?
The oven should be preheated to 220°C (428°F).
What type of pastry is used for the shells?
The recipe calls for 400g of frozen shortcrust pastry sheets.
What size should the pastry circles be cut?
You should cut out twelve 10 cm circles from the pastry sheets.
What kind of tin is needed for baking these tartlets?
A 12-hole non-stick muffin tin is used to form and bake the pastry shells.
Why must the pastry base be pricked with a fork?
Pricking the base helps prevent the pastry from puffing up while baking.
How long should the pastry shells chill before baking?
The pastry shells should be refrigerated to chill for 30 minutes.
How do you blind bake the pastry shells?
Cover each shell with baking paper, fill with baking beans, and bake for 10 minutes before removing the weights and baking for a few more minutes.
How long is the second stage of blind baking?
After removing the beans and paper, continue baking for 3-5 minutes until lightly golden.
What ingredients make up the lemon filling?
The filling consists of egg yolks, sweetened condensed milk, lemon zest, and freshly squeezed lemon juice.
How much lemon juice is required?
You will need 80 ml of freshly squeezed lemon juice.
What amount of lemon zest is added?
The recipe uses 1/2 tablespoon of finely grated lemon zest.
How much sweetened condensed milk is needed?
You will need one 400g container of sweetened condensed milk.
How should the eggs be prepared for this recipe?
The two large eggs should be separated into yolks for the filling and whites for the meringue.
How long should the lemon filling sit before being used?
The filling should be set aside to thicken for about 10 minutes after whisking.
How is the meringue prepared?
Beat egg whites to soft peaks, then gradually add caster sugar while beating until thick and glossy.
What type of sugar is used for the meringue?
100g of caster sugar is used to sweeten and stabilize the meringue.
How do you assemble the tartlets?
Spoon the lemon filling into cooled shells and top with meringue, forming peaks with the back of a spoon.
How long do the assembled tartlets bake?
They are baked for an additional 6 minutes until the meringue is lightly browned.
What is the texture of the meringue?
The meringue is described as fluffy and golden with a light, glossy finish.
Can these tartlets be made in advance?
Yes, they are ideal for make-ahead preparation for dinner parties or gatherings.
How should the tartlets be cooled?
Allow them to cool in the muffin tin first, then gently remove them once they are set.
What flavor profile can be expected?
They offer a balance of tangy citrus and sweet flavors with a hint of caramel-like richness.
Are these tartlets suitable for elegant occasions?
Yes, they offer a stunning presentation perfect for any gathering or formal dinner party.
Is the pastry shell crunchy or soft?
The recipe results in a crisp shortcrust pastry shell.
Should these be served warm or cold?
These tartlets should be served cooled for the best flavor and texture.
What is the preparation for the lemon zest?
The lemon zest should be finely grated.
Does this recipe include nutritional information?
The provided data does not specify exact calorie, fat, or carbohydrate counts.
What makes the filling thicken?
The chemical reaction between the lemon juice and the sweetened condensed milk helps the filling thicken.