Mini Lemon Meringue Tarts
by Jarrod | Apr 30, 2020 |
2 Egg whites (room temperature)
⅛ cup Granulated sugar
¼ tsp Cream of tartar
⅓ cup Lemon curd
15 Mini phyllo pastry shells
1Preheat your oven to 350 degrees. Place the tart shells in the oven for 3-5 minutes to crisp up the
edges.
2Add the egg whites to a glass bowl and use a mixer to beat until frothy.
3Add the cream of tartar. Add the sugar a little at a time while constantly beating the egg whites. Continue to beat until stiff peaks form, about 7-10 minutes.
4Fill the pastry shells to the top edge with the lemon curd.
5Use a piping bag to top the pastry shells with the meringue.
6Use a kitchen torch to toast the outside of the meringue. Don't get the kitchen torch too close or the meringue will burn.
Notes:
7If you don't have a kitchen torch, you can toast the meringue under the broiler, just be sure to watch it closely so it doesn't burn.
8The recipe can be easily adjusted to make as many tarts as you need.
9You can substitute brown sugar for the granulated sugar.
10You can substitute white vinegar or lemon juice for the cream of tartar to help stabilize the egg whites.
Tips for Making Meringue
11Make sure there are no pieces of shell or yolk in your egg whites - this can cause the meringue to not whip up properly.
12Separate the whites from the yolks when the eggs are still cold - it is easier this way and they separate cleaner
13Let them whites come to room temperature
15A clean, dry glass or ceramic bowl will work the best.
[cooked-sharing]
Ingredients
2 Egg whites (room temperature)
⅛ cup Granulated sugar
¼ tsp Cream of tartar
⅓ cup Lemon curd
15 Mini phyllo pastry shells
Directions
1Preheat your oven to 350 degrees. Place the tart shells in the oven for 3-5 minutes to crisp up the
edges.
2Add the egg whites to a glass bowl and use a mixer to beat until frothy.
3Add the cream of tartar. Add the sugar a little at a time while constantly beating the egg whites. Continue to beat until stiff peaks form, about 7-10 minutes.
4Fill the pastry shells to the top edge with the lemon curd.
5Use a piping bag to top the pastry shells with the meringue.
6Use a kitchen torch to toast the outside of the meringue. Don't get the kitchen torch too close or the meringue will burn.
Notes:
7If you don't have a kitchen torch, you can toast the meringue under the broiler, just be sure to watch it closely so it doesn't burn.
8The recipe can be easily adjusted to make as many tarts as you need.
9You can substitute brown sugar for the granulated sugar.
10You can substitute white vinegar or lemon juice for the cream of tartar to help stabilize the egg whites.
Tips for Making Meringue
11Make sure there are no pieces of shell or yolk in your egg whites - this can cause the meringue to not whip up properly.
12Separate the whites from the yolks when the eggs are still cold - it is easier this way and they separate cleaner
13Let them whites come to room temperature
15A clean, dry glass or ceramic bowl will work the best.
Mini Lemon Meringue Tarts
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