These mini lemon meringue tarts have perfectly crisp shells with a delicious lemon curd filling and torched meringue piping. Cream butter and sugar together in the bowl of a stand mixer or with a hand mixer. Tart shells the tart crusts are super simple and require no baking because they come from a box. Bring to a boil then reduce heat and simmer 1 minute. They are absolutely delicious even to those who are not the biggest fans of lemon or bitter fruit such as myself.
Spoon the cooled lemon mixture or curd into the baked tart shells. Pour the lemon mixture onto a baking sheet and cool completely. Add the vanilla and mix. Spoon the lemon curd into a piping bag and fill each tart with lemon curd. Beat the egg whites in a medium bowl with a mixer on medium speed until foamy about 1 minute.
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Then the day of all you have to do is spoon in the curd whip up and pipe the meringue and pop them in the oven for four minutes. Cover all the lemon filling with meringue. Store tarts in the refrigerator until ready serve. Meanwhile prepare lemon filling. Beat the egg whites with the vanilla extract and.
Beat the egg whites with the vanilla extract and. Then the day of all you have to do is spoon in the curd whip up and pipe the meringue and pop them in the oven for four minutes. Spoon the curd into the prepared crusts. Spoon the cooled lemon mixture or curd into the baked tart shells. In medium saucepan combine cream and sugar and cook on medium high stirring 5 minutes.
Meanwhile prepare lemon filling. These mini lemon meringue tarts have perfectly crisp shells with a delicious lemon curd filling and torched meringue piping.
