Image Source from gdravitzki

Mini Lemon Meringue Tarts: A Delightful British Treat

Lemon meringue pie is a classic British dessert known for its zesty filling and fluffy meringue topping. However, if you’re looking to impress at your next tea party or special occasion, mini lemon meringue tarts are a charming twist on this beloved treat. These bite-sized delights encapsulate the perfect balance of tangy and sweet, making them a perfect addition to any dessert table.

The History of Lemon Meringue Desserts

The origins of lemon meringue pie can be traced back to the 19th century, though variations of lemon curd and meringue have been enjoyed for centuries. The combination of lemon, a fruit that brings a refreshing taste to sweets, with the airy lightness of meringue has captured the hearts of many. In the UK, the transition from pie to tart reflects a creative spirit that embraces the individual servings of the mini tart format, allowing for easier sharing and a more modern presentation.

Ingredients You Will Need

To make mini lemon meringue tarts, you will need a few essential ingredients:

For the Tart Shells:

• 125g unsalted butter, softened
• 50g icing sugar
• 1 large egg yolk
• 200g plain flour
• A pinch of salt

For the Lemon Filling:

• 150ml freshly squeezed lemon juice (about 3-4 lemons)
• Zest of 2 lemons
• 150g caster sugar
• 3 large eggs
• 50g unsalted butter, cubed

For the Meringue Topping:

• 3 large egg whites
• 150g caster sugar
• A pinch of cream of tartar

Step-by-Step Preparation

1. Make the Tart Shells:

• Begin by preheating your oven to 180°C (160°C fan)/350°F/Gas Mark 4.
• In a mixing bowl, cream the softened butter and icing sugar together until light and fluffy.
• Add the egg yolk and mix well.
• Sift the flour and salt into the bowl, and mix until the dough just comes together.
• Roll the dough into a ball, then flatten it into a disc, wrap in cling film, and chill for at least 30 minutes.
• Once chilled, roll out the dough on a lightly floured surface and cut out circles to fit your tartlet tins. Press the dough into the tins, trimming any excess.
• Prick the bases with a fork and blind bake with baking beans for about 10-12 minutes, or until lightly golden. Allow to cool completely.

2. Prepare the Lemon Filling:

• In a saucepan, whisk together the lemon juice, lemon zest, caster sugar, eggs, and butter over a medium heat. Stir continuously until thickened, about 10 minutes.
• Once thick, strain through a sieve into a bowl to remove any lumps.
• Pour the lemon filling into the cooled tart shells, filling them generously.

3. Make the Meringue:

• In a clean, dry mixing bowl, whisk the egg whites and cream of tartar until soft peaks form. Gradually add the caster sugar, continuing to whisk until the mixture is glossy and holds stiff peaks.
• Spoon or pipe the meringue over the lemon filling, creating peaks and swirls as desired.

4. Bake the Tarts:

• Return the tartlets to the oven for about 10-12 minutes, or until the meringue is lightly golden and crisp on the outside.
• Allow to cool slightly before removing from the tins.

Serving Suggestions

Mini lemon meringue tarts are best served slightly warm or at room temperature. They can be garnished with a sprinkle of lemon zest or a few fresh berries to add a splash of colour. Complement these tarts with a cup of traditional British tea, or serve them at garden parties and weddings for an elegant touch.

Conclusion

These mini lemon meringue tarts offer a delightful bite of sunshine, balancing the sharpness of lemons with the sweet indulgence of meringue. Simple yet sophisticated, they bring a sense of nostalgia while being an adorable treat for any occasion. So, why not embrace your inner baker and treat yourself and your guests to these charming confections? You’ll soon find that they disappear faster than you can say, “more lemon meringue, please!”