Mini Lemon Meringue Tarts
These easy, no-bake mini lemon meringue tarts have a chilled cookie crust, silky lemon cream filling, and toasted Swiss meringue. They are prepared as four individual make-ahead desserts without using the oven.
Ingredients
For the Crust
- 225 g tea cookies
- 50 g unsalted butter melted
For the Filling
- 500 ml heavy cream
- 100 g granulated sugar
- 2 teaspoons lemon zest
- 80 ml lemon juice
For the Topping
- 2 medium egg whites
- 65 g granulated sugar
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Pulse 225 g tea cookies in a food processor until finely ground. Transfer the crumbs to a large bowl, add 50 g unsalted butter, melted, and mix until evenly combined.
- Divide the crumb mixture among four 3.5 inch / 9 cm wide and 0.78 inch / 2 cm deep tart pans with removable bottoms. Press it firmly across the bases and sides. Refrigerate for at least 15 minutes, until firm.
- Combine 500 ml heavy cream and 100 g granulated sugar in a saucepan. Simmer over medium heat for 5 minutes, stirring occasionally. Remove from the heat, stir in 2 teaspoons lemon zest and 80 ml lemon juice , then cool for 20 minutes.
- Divide the lemon filling among the chilled crusts. Refrigerate the mini lemon meringue tarts for at least 4 hours, until fully set.
- Combine 2 medium egg whites, 65 g granulated sugar, ¼ teaspoon cream of tartar, ¼ teaspoon salt, and ½ teaspoon vanilla extract in a heatproof bowl. Set the bowl over a saucepan containing a few centimeters of simmering water. Ensure the bowl does not touch the water. Stir continuously for about 5 minutes, until the sugar dissolves and the mixture feels very warm.
- Remove the bowl from the heat. Beat on medium-low speed for 2 minutes, until foamy. Increase the speed and beat for about 4 minutes, until stiff peaks form.
- Remove the chilled tarts from their pans. Spoon the meringue over each tart, then lightly toast the tops with a kitchen torch. Serve chilled.
Notes
Choose the cookies: Tea cookies create the demonstrated crust, but other cookies or graham crackers may also be used.
Compact the crust: Press the crumbs firmly with a small glass so the tart shells hold together when removed.
Cool the filling: Cool the lemon cream for 20 minutes before filling the shells. This prevents the warm mixture from softening the crust.
Dissolve the sugar: Heat the meringue mixture until the sugar dissolves before whipping. Undissolved sugar can leave the meringue grainy.
Nutrition
Calories: 980kcal | Carbohydrates: 82g | Protein: 8g | Fat: 70g | Saturated Fat: 40g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 169mg | Sodium: 405mg | Potassium: 252mg | Fiber: 1g | Sugar: 58g | Vitamin A: 2211IU | Vitamin C: 10mg | Calcium: 98mg | Iron: 2mg
