Mini Lemon Meringue Tarts Recipes

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MINI LEMON MERINGUE PIES



Mini Lemon Meringue Pies image

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.

Provided by Lisawas

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 11

3 eggs, separated
¾ cup white sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1 cup water
6 tablespoons freshly squeezed lemon juice, or to taste
3 tablespoons freshly grated lemon zest, or to taste
1 tablespoon butter
6 prepared mini graham cracker pie crusts
¼ cup white sugar
¼ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat the 3 yolks in a bowl until smooth; set aside.
  • 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. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.
  • 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. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.
  • Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.

Nutrition Facts : Calories 327 calories, Carbohydrate 54.7 g, Cholesterol 98.1 mg, Fat 10.4 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 3 g, Sodium 200.4 mg, Sugar 40 g

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 TART



Lemon Meringue Tart image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 16

1 1/4 cups all-purpose flour
1/2 cup plus 3 tablespoons sugar
Kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold vegetable shortening (recommended: Crisco)
1/4 cup ice water
4 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
Lemon Filling, recipe follows
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
4 extra-large eggs
3 extra-large egg yolks (save the whites for the meringue)
1/4 cup finely grated lemon zest (6 to 8 lemons)
1/2 cup freshly squeezed lemon juice
1/8 teaspoon kosher salt

Steps:

  • Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
  • Raise the oven temperature to 425 degrees F.
  • For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
  • Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
  • Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.

INDIVIDUAL LEMON MERINGUE TARTS



Individual Lemon Meringue Tarts image

Provided by Food Network

Categories     dessert

Time 2h55m

Yield 6 servings

Number Of Ingredients 15

11/2 pounds short crust pastry, recipe follows
2 cups lemon juice
6 eggs
6 egg yolks
1 1/2 cups sugar
1 teaspoon vanilla extract
4 egg whites
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1 cup sugar
3 cups all-purpose flour
1/4 teaspoon salt
4 ounces unsalted butter, cold
8 ounces shortening, cold
1/2 cup ice cold water

Steps:

  • Preheat the oven to 400 degrees F.
  • For the pastry: Roll the pastry to 1/4-inch thickness and cut into 6 (6-inch) rounds. Place the pastry in 6 (4-inch) tart molds. With a knife trim the excess pastry. Refrigerate for at least 30 minutes.
  • Line each tart shell with a piece of parchment paper and fill to the rim with pie weights.
  • Bake for 15 minutes. Reduce the oven temperature to 350 degrees F. Remove the pie weights and parchment from the tart shells and bake for 10 minutes.
  • For the filling: Whisk together the lemon juice, eggs, yolks, sugar, and vanilla extract.
  • Pour the lemon mixture into a medium pot. Place over medium heat and stir with a spatula for about 5 minutes, until the mixture begins to thicken. Pour the lemon mixture onto a baking sheet and cool completely.
  • Spoon the cooled lemon mixture or curd into the baked tart shells.
  • For the meringue: Beat the egg whites with the vanilla extract and cream of tartar until soft peaks form. Continue beating while adding the sugar, 1 tablespoon at a time. The finished meringue should have stiff glossy peaks. Mound the meringue on top of the tarts.
  • Make sure there is a good seal between the meringue and the edge of the crust. Bake the tarts in a preheated 350 degree F oven for 20 to 25 minutes, or until the meringue is golden. Let cool for 15 minutes before removing from the molds.
  • Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.
  • With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.

LITTLE LEMON MERINGUE PIES



Little lemon meringue pies image

These weeekend puds are light and fluffy with a tangy filling

Provided by John Torode

Categories     Dessert, Dinner, Lunch

Time 1h5m

Number Of Ingredients 6

500g pack shortcrust pastry
zest and juice 4 lemons
100g unsalted butter
325g caster sugar
8 eggs , 4 separated
few drops malt vinegar

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Roll out pastry and use to line 8 x 10cm fluted loose-bottomed tart cases, leaving a little pastry overhanging. Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) until pale golden brown. Set aside to cool. When cool, use a serrated knife to neatly level the pastry.
  • Meanwhile, put the zest, juice, butter and 225g sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan from the heat. Beat the whole eggs and yolks together, then stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl, then spoon into the cases. Any leftover curd will keep in the fridge for up to 3 days.
  • Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. 4 Put a good dollop of meringue on top of each tart, then dip a palette knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.

Nutrition Facts : Calories 500 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.53 milligram of sodium

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