Mini Lemon Meringue Tarts

Makes 12

You’ll Need

1

To make the curd, combine the juice, zest and sugar in a medium saucepan set over medium heat. Bring to a slow simmer and reduce the heat to low.
2

Meanwhile, whisk the egg yolks in a medium sized bowl until smooth. Slowly pour half of the citrus mixture into the yolks while vigorously whisking. Return the liquid in the bowl to the saucepan.
3

Continue to cook over low heat while whisking until mixture thickens and coats the back of a spoon, about 5–10 minutes. Remove from heat and stir in the butter, one tablespoon at a time.
4

Cool to room temperature and fill the pastry shells with the lemon curd. Refrigerate while you work on the meringue topping.
5

To make the meringue, beat the egg whites, sugar and cream of tartar with an electric mixer until stiff glossy peaks are formed. Place the meringue in a pastry bag fitted with a large round tip and squeeze meringue onto each lemon tart.
6

Place the tarts under the broiler for 30–60 seconds or until the meringue is golden brown in colour. (Watch them the entire time because they can burn quickly.)

Category: dessert