Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Bake 6 minutes, or until golden brown. Want to make the best ever mini lemon meringue tarts? Whisk egg yolks, 3/4 cup sugar, butter, lemon juice, and zest together in a medium bowl. NOBODY told me these were gonna be so small! It is easy, fun and super yummy with Van. Cool, stirring occasionally, until the curd is just slightly warmer than room temperature. Pipe the meringue to cover the top of the cooled tarts. Remove the brioche molds from the freezer. Cook over medium-high heat, stirring occasionally, until mixture thickens and boils. Place the bowl over a pot of simmering water and whisk constantly until the mixture reaches 165 degrees F. Then return the bowl to the base of the stand mixer and whip the egg whites on medium-high speed until medium-stiff peaks form. Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Remove from the heat. Sign up for the Recipe of the Day Newsletter Privacy Policy, Alton Brown Cooks Live: Dessert Panzanella. Flatten into a 1-inch-thick disk and refrigerate for 15 minutes. Spoon evenly over lemon curd. but then I had to be rushed to the ER and was in the hospital for a bit. Boil 1 minute, stirring. Bake for 30 minutes. Spoon the meringue into the piping bag and pipe a small dollop of meringue onto each mini tart. Mini desserts allow your guests to try a variety of sweets in just a bite or two. The next day I reheated the pies so that the filling was very hot and piped the meringue onto it. Transfer the meringue to a pastry bag fitted with a star tip. Combine flour and salt in the bowl of a food processor and pulse to 2 to 4 times, then add butter and pulse 8 to 10 times, until texture looks mealy and no large lumps of butter remain. Will definitely be making again in the future. Simply a dollop of meringue on top would look exquisite! Cook for 1 full minute more, then transfer to a medium bowl over an ice bath. Information is not currently available for this nutrient. I only used one tablespoon of lemon zest and was a little skeptical about the crust staying firm after reading reviews but it was still great two days after making the pies. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. For the lemon filling: Whisk egg yolks until light in color in a medium nonreactive bowl and set aside. Pour or use a pastry or zip top bag with the corner cut off to pipe the mostly cooled curd into the tart shells until flush with the tops of the shells. No gift befits the food-obsessed people in your life like a cookbook. https://www.tasteofhome.com/recipes/meringue-shells-with-lemon-curd Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the … Add comma separated list of ingredients to include in recipe. Below I have detailed precisely how I decorated my tarts: I cut little curls of lemon zest and candied tiny slices of lemon to put on top. Allrecipes is part of the Meredith Food Group. Place them, inverted, directly on the center rack with a sheet pan on the rack below to catch any butter that might render out. Add comma separated list of ingredients to exclude from recipe. I made the filling and put it in the shells overnight. Follow torch manufacturer's instructions for use. Amount is based on available nutrient data. In a small saucepan, combine the sugar, pinch of salt, lemon zest, lemon juice and egg yolks. Place the tart shells on a tray or baking sheet. Add the lemon mixture to a saucepan over medium/low heat along with the butter and whisk until thickened, about 8 minutes. I used one half of them for a delicious lemon custard tart. Simple, fun, mini lemon meringue pie recipe from scratch that tastes fresh and is great when you want to serve several different mini desserts together. Remove from heat and temper the yolks by slowly adding the hot starch mixture to them in a steady stream, whisking constantly, until a third of the starch mixture has been worked into the eggs, then return that mixture to the saucepan. These are SUPER easy to make with a … https://recipeland.com/recipe/v/mini-lemon-meringue-tarts-52074 I had big plans for the second pound (and would have LOVED to make these mini meringue tarts!!) You saved Mini Lemon Meringue Pies to your. Line 6 of the molds with the dough, being careful to press the dough into all the nooks and crannies. Dust the top of the disk with a small amount of flour and top with a second sheet of parchment. I doubled the recipe and they were gone soon after I put them out! great recipe! Great recipe. © 2020 Discovery or its subsidiaries and affiliates. Try these bite size finger delicious goodies at your place!! Ingredients: 1 lemon . 6 tablespoons freshly squeezed lemon juice, or to taste, 3 tablespoons freshly grated lemon zest, or to taste, 6 prepared mini graham cracker pie crusts. From lemons, grate 1 tablespoon lemon peel and squeeze 3/4 cup juice. Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. this link is to an external site that may or may not meet accessibility guidelines. Beat the 3 yolks in a bowl until smooth; set aside. 327 calories; protein 4.5g; carbohydrates 54.7g; fat 10.4g; cholesterol 98.1mg; sodium 200.4mg. Add sugar and continue beating until stiff peaks form. I’m a big fan of easy cookies and these meringue … A perfect warm weather treat. For the crust: Place 12 identical 3 1/4-inch brioche a tete molds in the freezer. Turn the oven up to 400 degrees F, return the tart shells to the oven and bake until golden brown, about 10 minutes more. Bake the tarts at 180ºC for about 10 minutes until the meringue … Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Your daily values may be higher or lower depending on your calorie needs. Made these yesterday and they turned out wonderfully! Increase the speed to high and whip until stiff peaks form, about 5 minutes total. (Do not chill or cool completely, or the curd will become difficult to spread.) My college friends love it when I bake because I always have left-overs and they loved these as well. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Then remove from heat. Turn out the dough and shape it into a ball, then flatten the ball slightly into a disk. Easy meringue recipe that is indeed easy! Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. Cold veal with tuna sauce (vitello tonnato) Italian recipe (VIDEO) This Mini Lemon Tarts With Buttery Crust And Homemade Meringue Topping recipe is featured in the Instagram feed along with many more. Meanwhile, using an electric … Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Cover all the lemon filling with meringue. Re-roll once if necessary. They were so fantastic they didn't last long! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Once the mini tart shells are cooled, spoon the curd into the shells. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition They are absolutely delicious even to those who are not the … Bake tartlets in middle of oven 3 … Brown the meringue under a preheated low broiler, about 1 minute, or with a kitchen torch. Pour the egg yolk mixture into the baked tart shells and bake for another 15 minutes. Bake for 5-10 minutes, until the meringue is light golden brown. In 2-quart saucepan, mix sugar, cornstarch, and salt; stir in water until blended. Here is the full recipe of my lemon meringue tart from scratch: a buttery shortbread crust, with lemon curd and Italian meringue! ... Mini Tarts. Awesome recipe! Will definitely make these again thanks for sharing!! Pour on water and pulse 5 times. Stir in the lemon juice and zest, reduce heat to medium-low and whisk constantly until mixture returns to a boil. These Mini Lemon Meringue Tarts have perfectly crisp shells with a delicious lemon curd filling and torched meringue piping. Place on a cookie sheet and bake for 10-15 minutes or until lightly golden. Transfer meringue to a pastry bag fitted with 1/2-inch plain tip and pipe meringue 2 inches high onto each tartlet, completely covering lemon curd. Increase the heat and bring the syrup to the boil, then reduce the heat and simmer for 3 minutes. Remove the tart shells from the oven and let cool completely on a baking rack before removing the shells from the molds. These were tasty and very easy to make! Use a wire whisk to combine and place over medium low heat, whisking constantly and scraping the sides and bottom of the pan so it doesn't stick. These tasted amazing! Place the sugar into a saucepan, add the water and stir over a low heat until the sugar dissolves. When chilled, divide the pastry into 8 equal pieces (or leave as one for a larger tart). Place filled tart shells on an ungreased baking sheet. … I also used a culinary blow torch to lightly toast the meringue. Guide to cooking roast beef is a classic main dish for holidays, family get-togethers, and tender roast,! Mini blow torch or broiler saucepan and bring to a simmer this guide cooking! Desserts allow your guests to try a variety of sweets in just a bite or two these gon... In water until blended with pie weights or dried beans ingredients to in. 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