Stand mixer with whisk attachment or handheld mixer.This is used to strain your lemon curd and remove any partially cooked egg pieces. To get all of that lemon zest for the curd! These can be stored for re-use, but are not to be consumed. If you don't have pie weights, used dried rice or beans. These go on top of your parchment paper lined crusts and weigh down the crust as it bakes to hold its cup shape. You will need 12 small squares of parchment paper that fit into each tartlet shell in order to blind bake the crusts. For making the crust, a food processor is easiest, but you can also use a pastry cutter to make the dough by hand. You can make the tartlet shells in either and they will be perfect! Tartlet pans or a standard muffin tin.You will need about 2-3 large lemons for this recipe. Full eggs for the curd, and egg whites for the Swiss meringue. The butter for the curd should be at room temperature. The butter for the crust should be as cold as possible (I like to slice mine into tablespoons and throw it in the freezer for about 10 minutes) before preparing the crust. Not into lemon? Try the grapefruit curd from my Individual Mini Pavlova Nests with Grapefruit Curd! Jump to: It uses full eggs rather than egg yolks, which produces a thicker curd (perfect for filled items) with a less eggy taste than most curds. The staple of this recipe is my super easy lemon curd, which is also used in my Lemon Filled Donuts and Lemon Poppy Seed Cake. While I love these made with a traditional pie crust, they can also be made using my sweet tart crustor even a graham cracker crust/biscuit base like in these s'mores bars. The mini lemon meringue tarts are mostly no bake (only the crust needs to bake) and get filled with a quick and easy lemon curd. These Mini Lemon Meringue Tarts have the best combination of textures, which is exactly what I love about a lemon meringue pie (but make it mini)! The flaky and buttery crust holds up so well to the luscious and bright lemon filling, and gets topped with a fluffy vanilla Swiss meringue for poppable perfection! Break out the blow torch for this fun and delicious recipe! They're bright and tart with the perfect amount of sweetness. These easy individual mini lemon meringue tarts are made from scratch using pie crust, lemon curd, and a fluffy Swiss meringue topping. Dust with confectioners' sugar and garnish with finely grated lemon zest. Fill each pastry cup with lemon curd and top with a blackberry.Once cooled, carefully cut around the inner circle and push it down inside the pastry creating a nice little opening for adding the lemon curd.Brush each pastry with the beaten egg and bake in the preheated oven for 15 minutes until nicely browned and puffed. Using a smaller round cookie cutter, cut out inner circles in each and leave the inner circle in place. Place the circles on the parchment lined baking sheet. Using a round cookie cutter the size you want your tarts (I used a 2" round cutter), cut out as many circles as you can. Allow puff pastry to thaw for about 5 minutes until you are able to unfold the pastry and lay flat.Preheat oven to 400☏ and line a baking sheet with parchment paper.
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