![]() In this mini lemon meringue tart recipe, I've opted to fully bake the tart shells and fill them with a no-bake lemon curd filling. The pie crust is usually blind-baked (baked halfway without any filling) and then filled with lemon filling and topped with French meringue (the egg whites are not heated while making the meringue since it's going to be baked) before baking again to set the filling and toast the meringue in the oven. Lemon meringue pie is generally made in a pie dish instead of a fluted tart pan. Now you can have that bakery feeling at home! How these mini lemon meringue tarts are different from lemon meringue pie Cue me pressing my face up to the glass before deciding on my own personal-sized lemon tart. These mini lemon meringue tartlets always make me think of beautiful bakery displays with many little pastries. Mini 4" tarts are the perfect personal size or for sharing with someone else. Mini tarts take a little bit longer to make - they are smaller but you're repeating the same steps several times - but once you get in the flow of making them, their cuteness is worth it. Something about mini tarts is so precious. ![]() They look like a slice of sunshine and are perfect for lemon season or as a Spring or Summer dessert. ![]() These mini lemon meringue tarts are made with a shortcrust (pâté sucrée) tart shell, sweet and tangy lemon filling, and topped with toasted Swiss meringue. ![]()
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