Description
Bite size deliciousness with a lemon twist. Sweet, swirled meringue on a bed of lemon curd and nestled in a soft flaky pastry crust.
Ingredients
- FOR THE PASTRY:
- 2 cups Pastry Flour
- ½ teaspoons Salt
- 12 Tablespoons Cold Unsalted Butter
- 1 Egg Yolk
- 6 Tablespoons Cold Water
- FOR THE MERINGUE:
- ¾ cups Granulated Sugar
- ½ cups Boiling Water
- ½ cups Meringue Powder
- FOR THE FILLING:
- 2 cups Lemon Curd
Preparation
For the pastry:
Whisk flour and salt. Work in butter until pea-sized pieces form. Add egg yolk and ice water.
Toss until dough comes together, adding 1 tablespoon of water at time, as needed. I ended up using 6 tablespoons.
Divide the dough in half, wrap and chill for at least 30 minutes.
Preheat oven to 400ºF. Lightly grease the wells of the mini tart pan.
Roll one disk of dough about 1/8 inch thick. Cut 3-inch fluted circles. Place the circles into the wells of the pan and prick the base of each crust with a fork.
Bake the crusts for about 12 minutes until pastry is golden brown. They will shrink and puff a bit but that’s perfectly fine. Remove the pan from the oven and leave the crusts int he pan.
For the meringue:
Dissolve sugar in boiling water. Allow to cool to room temperature, then add meringue powder and beat until stiff peaks form.
Fill the baked cups with lemon curd, then pipe or dollop the meringue on top. I filled a pastry bag fitted with a Wilton piping tip 1M to created the pretty swirled effect.
Bake filled tarts for 7–10 minutes until meringue is lightly browned. Remove pies from oven. When cool enough to handle, transfer from pan to a rack to cool completely. Enjoy!
