Lemon Tartlets With Meringue Caps Recipes

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MINI LEMON MERINGUE TARTS



Mini Lemon Meringue Tarts image

These lemon tarts have a light-textured filling and aren't overly sweet. This is a great recipe if you have left over buttermilk to use up. A nice, quick tart made even quicker if you use frozen tart shells. Store tarts in the refrigerator once called.

Provided by Leslie O'Ray-Curnew

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 24

Number Of Ingredients 11

24 (2 inch) frozen tart shells, thawed
4 eggs, separated
1 ¼ cups white sugar, divided
¼ cup butter, melted and cooled
3 tablespoons lemon juice
1 lemon, zested
1 ½ cups buttermilk, shaken
4 tablespoons all-purpose flour
1 pinch salt
½ teaspoon vanilla extract
½ teaspoon cream of tartar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
  • Bake in the preheated oven until heated through, about 5 minutes. Remove from the oven; leave oven on.
  • Whisk egg yolks, 3/4 cup sugar, butter, lemon juice, and zest together in a medium bowl. Whisk in buttermilk. Add flour and salt; whisk well.
  • Pour filling into the tart shells, filling them almost to the top.
  • Bake in the preheated oven until filling rises and appears set, about 15 minutes. Watch carefully to avoid overcooking.
  • Prepare meringue while the tarts are baking. Beat egg whites with an electric mixer on high speed until frothy. Add remaining 1/2 cup sugar and cream of tartar; continue beating until meringue is stiff and shiny.
  • Top baked tarts with meringue. Ensure that you press the meringue down to form a seal around the edges.
  • Return tarts to oven and bake until meringue starts to brown, about 10 minutes more. Let cool before serving.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 21.8 g, Cholesterol 33.1 mg, Fat 6 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 2.3 g, Sodium 91.6 mg, Sugar 13.8 g

LEMON MERINGUE TARTLETS



Lemon Meringue Tartlets image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 4 tartlets

Number Of Ingredients 16

1 cup all-purpose flour
1/2 cup blanched almonds
1/4 cup sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut into small pieces, plus more for the pans
1 cup sugar
2 tablespoons finely grated lemon zest (from 2 lemons)
1/2 cup fresh lemon juice (from about 4 lemons)
1/3 cup fresh orange juice (from 1 orange)
2 tablespoons cornstarch
1 large egg plus 3 egg yolks
6 tablespoons unsalted butter, cut into pieces
3 tablespoons limoncello or other lemon-flavored liqueur
3 large egg whites
1/2 teaspoon cream of tartar
7 tablespoons sugar

Steps:

  • Make the crusts: Pulse the flour, almonds, sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add 3 tablespoons ice water and pulse until the dough starts coming together. Turn the dough out onto a piece of plastic wrap, pat into a disk and wrap in the plastic. Refrigerate until cold but still malleable, about 15 minutes. Meanwhile, preheat the oven to 375 degrees F.
  • Lightly butter four 4-inch tart pans with removable bottoms. Divide the prepared dough into 4 pieces, then press into the bottom and up the side of each prepared pan. Freeze until firm, about 10 minutes, then use a paring knife to trim the excess pastry.
  • Place the tart shells on a baking sheet, line each with foil and fill with pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the foil and weights and continue baking until the crusts are golden brown all over, 5 to 10 more minutes. Let cool, then carefully loosen the crusts but leave in the pans on the baking sheet.
  • Meanwhile, make the filling: Whisk the sugar, lemon zest, lemon juice, orange juice, cornstarch and 1/4 cup water in a medium saucepan until smooth. Whisk in the whole egg and egg yolks. Cook over medium heat, whisking, until the mixture simmers, about 5 minutes. Add the butter and limoncello and continue whisking over medium heat until thick like pudding, 4 to 6 more minutes. Spoon the curd into the prepared crusts.
  • Make the meringue: Beat the egg whites in a medium bowl with a mixer on medium speed until foamy, about 1 minute. Sprinkle in the cream of tartar and continue beating until soft peaks form, about 3 minutes. Gradually beat in the sugar and beat until stiff shiny peaks form, 4 to 5 more minutes. Transfer the meringue to a pastry bagfitted with a star tip and pipe onto the tarts. Bake at 375 degrees F until the meringue is set and golden, about 15 minutes. Let cool completely before unmolding.

LEMON TARTLETS WITH MERINGUE CAPS



Lemon Tartlets with Meringue Caps image

Thin tuile cookies are baked, then folded into tartlet shells while still warm. Once cooled, each ruffled cup is filled with vibrant, sweet lemon curd and topped with a playful meringue curlicue.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 20

Number Of Ingredients 12

6 large egg yolks
1 tablespoon finely grated lemon zest, plus 1/2 cup fresh lemon juice (about 3 lemons total)
3/4 cup granulated sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
3 large egg whites, room temperature
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
2/3 cup confectioners' sugar, sifted
2 large egg whites, room temperature
1/2 cup sifted all-purpose flour
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325 degrees. Make the shells: Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in egg whites, one at a time. Mix in flour and vanilla.
  • Spoon 1 scant teaspoon batter onto a rimmed baking sheet lined with a nonstick baking mat. Using the back of a teaspoon, spread into a 3-inch circle. Repeat 4 times. Bake until golden, 10 to 12 minutes. Immediately transfer cookies, one at a time, to inverted small tartlet shells or brioche molds; gently press to shape. Let set, about 30 seconds. Repeat with remaining batter. If cookies become too cool to shape, return them to oven for 20 seconds. Shells can be stored in an airtight container up to 3 days.
  • Reduce oven temperature to 200 degrees. Make the meringue caps: Put egg whites and sugar into the bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved. Attach bowl to mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form and meringue is cool, about 10 minutes. Transfer to a pastry bag fitted with a 7/16-inch star tip (such as Ateco No. 825). Pipe 20 spirals, 1 1/4 inches round and 2 inches high, onto baking sheets lined with parchment, spacing about 1 inch apart. Bake 20 minutes. Reduce oven temperature to 150 degrees. Bake until dry but not brown, about 2 hours more. Transfer meringues to a wire rack; let cool completely. Meringues can be stored in an airtight container up to 3 days.
  • Make the curd: Whisk egg yolks, lemon zest and juice, and sugar in a heavy, medium saucepan. Cook, stirring constantly, over medium-low heat until mixture registers 160 degrees on a candy thermometer, 8 to 10 minutes. Remove from heat. Stir in salt. Add butter, 1 piece at a time, stirring after each addition until smooth. Pour curd through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto surface. Refrigerate until cold and set, at least 1 hour (up to 2 days).
  • To serve, spoon 2 teaspoons curd into each shell. Top each with a meringue cap.

LEMON MERINGUE TARTLETS



Lemon Meringue Tartlets image

Provided by Keegan Gerhard

Categories     dessert

Number Of Ingredients 12

Ready-made mini pastry shells
Lemon curd, recipe follows
Meringue, recipe follows
4 egg yolks (pasteurized)
4 whole eggs
6 1/2 ounces granulated sugar
1 cup Meyer lemon juice
3 Meyer lemons, zested
1 sheet gelatin
6 ounces butter, cut into cubes
1 part egg white
1 1/2 parts sugar

Steps:

  • Spoon a little of the lemon curd into each pastry shell. Pipe a swirl of meringue on top and serve.
  • To make lemon curd:
  • Combine all of the ingredients, except butter, and whip over a double boiler. Whisk the mixture until thickened. Strain the curd into a mixing bowl and mix with paddle to cool.
  • Once the mixture is 140 degrees F add the butter and mix until cool. Store refrigerated, well wrapped, until ready to use.
  • To make meringue:
  • In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved.
  • Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.

LEMON TARTLETS WITH MERINGUE CAPS



Lemon Tartlets with Meringue Caps image

Categories     Cookies     Bake     Lemon     Pastry

Yield Makes about 20

Number Of Ingredients 7

4 tablespoons unsalted butter, melted
2/3 cup confectioners' sugar, sifted
5 large egg whites, room temperature
1/2 cup sifted all-purpose flour
1/2 teaspoon pure vanilla extract
1/2 cup granulated sugar
Lemon Curd (Page 339)

Steps:

  • Preheat oven to 325°F. With an electric mixer on medium-high speed, beat butter and confectioners' sugar until pale and fluffy. Mix in 2 egg whites, 1 at a time. Mix in flour and vanilla.
  • Spoon 1 scant teaspoon batter onto a rimmed baking sheet lined with a nonstick baking mat. Using the back of a spoon, spread into a 3-inch circle. Repeat 3 times. Bake until golden, 10 to 12 minutes. Immediately transfer cookies, 1 at a time, to inverted small brioche molds; gently press to shape. Let set, about 30 seconds. Repeat with remaining batter, baking 4 at a time. If cookies become too cool to shape, return them to oven for 20 seconds. Shells can be stored in an airtight container at room temperature up to 3 days. Reduce heat to 200°F.
  • In the bowl of an electric mixer set over (not in) a pan of simmering water, whisk remaining 3 egg whites and the granulated sugar until whites are warm to the touch and sugar has dissolved. Attach bowl to mixer; beat on medium until foamy, then raise speed to high and beat until stiff peaks form and meringue is cool, about 10 minutes. Transfer to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825). Pipe twenty 1 1/4-inch diameter, 2-inch high spirals onto parchment-lined baking sheets, spacing about 1 inch apart. Bake 20 minutes. Reduce heat to 150°F. Bake until dry but not brown, about 2 hours more. Transfer to a wire rack; let cool completely. Meringue caps can be stored in an airtight container at room temperature up to 3 days.
  • To serve, spoon 2 teaspoons lemon curd into each shell. Top each with a meringue cap.

THE BEST LEMON TART EVER



The Best Lemon Tart Ever image

Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!

Provided by ChefChristi1221

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

¾ cup butter, at room temperature
½ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
1 ¾ cups all-purpose flour
1 ½ cups white sugar
3 large eggs
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
½ cup all-purpose flour
1 teaspoon confectioners' sugar, or to taste

Steps:

  • Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake crust until light golden brown, 15 to 20 minutes.
  • Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
  • Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g

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