Lemon Meringue Tarts

Lemon Meringue Tart is a popular dessert in French cuisine, and it is often served chilled. The plain tart can also be garnished with a dusting of powdered sugar, a dollop of whipped cream, or fresh berries. I prefer the meringue topping!

Prep Time 35

Cook Time 20

Total Time 55

Servings Tarts

Calories 1628kcal

Author Fay

INGREDIENTS

Tart Shells

8 (8) tart shells homemade or store bought

Lemon Curd Filling

½ cup (0.5 cup) lemon juice
½ cup (0.5 cup) sugar
3 (3) eggs large
120 g (4.23 oz) butter unsalted
4 g (0.14 oz) leaf gelatine

Meringue Topping

3 (3) egg whites large
180 g (6.35 oz) white sugar superfine sugar

Optional Topping

1 tablespoon (1 tablespoon) powdered sugar
8 monogrammed chocolate discs link in notes

INSTRUCTIONS

Lemon Curd Filling

If using leaf gelatine, place the sheets in a bowl of cold water and allow them to soften for about 5 minutes. If using powdered gelatine, dissolve 1 tablespoon powdered gelatine in 1 tablespoon of boiling water and set it aside.
In a saucepan, combine the sugar, lemon juice and eggs. Add the unsalted butter to the saucepan.
Place the saucepan over medium heat and stir the mixture continuously using a hand whisk until the sugar dissolves and the butter melts.
Continue to stir the mixture constantly over medium heat with a hand whisk until it thickens. This should take about 5 minutes. The mixture should coat the back of a spoon.
Once the mixture has thickened, remove the saucepan from the heat.
If using leaf gelatine, squeeze out any excess water and add the softened sheets to the lemon curd mixture. Stir until the gelatine is fully dissolved. If using powdered gelatine, add the dissolved gelatine to the lemon curd mixture and mix well.
Use a stick blender or hand whisk to blend the mixture until it becomes smooth and silky.
Allow the lemon curd mixture to cool for five minutes before filling the tart shells.
Pour the lemon curd into your prepared tart shell levelling the top of the curd with an angled spatula.
Cool to room temperature then refrigerate the tarts for at least 2-3 hours, or until the filling is fully set.

Meringue Topping

In a heat-proof bowl, combine the egg whites and caster sugar. Place the bowl over a pot of simmering water, creating a double boiler. The simmering water should not touch the bottom of the bowl.
Stir the egg whites and sugar mixture constantly until the sugar is completely dissolved. You can test this by rubbing a bit of the mixture between your fingers; it should feel smooth, not gritty.
Remove the bowl from the heat and transfer the mixture to a stand mixer with a whisk attachment.
Whip the egg whites and sugar mixture on high speed until stiff, glossy peaks form. This may take several minutes. The meringue should be smooth, and when you lift the whisk, the peaks should hold their shape.
Ensure that your tarts are chilled before piping the meringue on top with a 1M tip. This helps the meringue hold its shape.
Transfer the whipped meringue into a piping bag fitted with a 1M tip. Pipe the meringue onto the chilled tarts in a decorative pattern.
Using a kitchen torch, carefully torch the piped meringue until it achieves a golden brown color. Hold the torch at a slight angle and move it evenly over the surface of the meringue.
Allow the torched meringue to cool for a few minutes before serving. This Lemon Meringue Topping adds a delightful, sweet finish to your tarts.
I like to add a light dusting of powdered sugar and Monogrammed Chocolate Disc Dessert Toppers before serving.

NOTES

Prep time and cook time are for the curd filling and meringue topping only.

The number of tarts that can be made will depend on the size of the tart shells used.

Homemade or store-bought tart shells can be used.

Monogrammed Chocolate Disc Dessert Toppers are a fantastic way to add a classy personalised touch!

NUTRITION