Mini Lemon Meringue Tartlets

Ingredients

• 40 g (1/3 cup) powdered sugar
• 250 g (2 cups) all-purpose flour
• 1/4 teaspoon salt
• 113 g (1/2 cup) cold unsalted butter, cubed
• 1 large egg
• 3 large egg yolks
• 1 large whole egg
• 150 g (3/4 cup) granulated sugar
• 120 g (1/2 cup) fresh lemon juice
• 2 tablespoon lemon zest
• 1/4 teaspoon salt
• 86 g (6 Tablespoons) unsalted butter, cold and cubed
• 3 large egg whites
• 150 g (3/4 cup) granulated sugar
• 1/2 teaspoon vanilla paste or extract
• Pinch of salt

Instructions

1. 1

   Combine all-purpose flour, powdered sugar, and salt in...: Combine all-purpose flour, powdered sugar, and salt in a bowl. Add cold cubed butter and cut it in using a pastry cutter until it resembles breadcrumbs. Crack an egg into the middle of the mixture and give it a quick whisk.

2. 2

   Use a fork to combine it into a...: Use a fork to combine it into a crumbly mixture, then switch to using your hands and press it together until it makes a smooth dough. It will be dry initially but don't add water, as this will make the pastry tough.

3. 3

   Once you've made a soft dough, place the...: Once you've made a soft dough, place the pastry between two sheets of parchment paper. Roll it out until it's just under 1/8 inch (2.5mm) thick.

4. 4

   Let it rest in the fridge for at...: Let it rest in the fridge for at least an hour.

5. 5

   Here are the instructions to make microwave lemon...: Here are the instructions to make microwave lemon curd. See the Lemon curd recipe post for stove-top instructions.

6. 6

   In a microwave-proof bowl, whisk together the egg...: In a microwave-proof bowl, whisk together the egg yolks, whole egg, sugar, and salt until well combined. Whisk in the fresh lemon juice and lemon zest.

7. 7

   Place the bowl in the microwave and cook...: Place the bowl in the microwave and cook in 40-second increments, stirring each time for around 3-4 minutes. This time may increase or decrease depending on your microwave strength. There may be little pieces of cooked egg, but they will be sieved out later.

8. 8

   Check that the curd is thick enough by...: Check that the curd is thick enough by stirring it with a metal spoon. The curd should be thickened and easily coat the back of a spoon.

9. 9

   Stir the cold cubed butter through the hot...: Stir the cold cubed butter through the hot curd and stir until smooth. Pour the finished curd through a sieve into clean jars. It will thicken as it cools. Once cooled, store it in the fridge.

10. 10

    Remove the chilled dough from the refrigerator and...: Remove the chilled dough from the refrigerator and use a circle cookie cutter a bit wider than your muffin pan. Cut dough circles and prick the middle of each a few times with a fork. Dust the bottom of the circle with a bit of flour. Press it carefully into a muffin hole, using your fingers to press it into the edges (though not too hard that the pastry squashes.) Preheat the oven to 350°F/180°C.

11. 11

    Repeat with the remaining circles. If you only...: Repeat with the remaining circles. If you only have one muffin pan, they will be baked in batches.

12. 12

    Bake the cases for 15-18 minutes until golden...: Bake the cases for 15-18 minutes until golden brown. Let them cool in the pan for 5 minutes, then place them on a wire rack to cool to room temperature. Repeat with the remaining tart cases.

13. 13

    Combine room-temperature egg whites and sugar in the...: Combine room-temperature egg whites and sugar in the bowl of a stand mixer. Place it over a saucepan with simmering water and ensure the bowl's bottom doesn't touch the water. Whisk the mixture constantly until the sugar dissolves or until the mixture reaches 160°F/71°C on a food thermometer.

14. 14

    Remove the bowl from the saucepan. Add the...: Remove the bowl from the saucepan. Add the vanilla extract and salt and place the bowl in your stand mixer fitted with a whisk attachment.

15. 15

    Beat at high speed until stiff glossy peaks...: Beat at high speed until stiff glossy peaks form. They should be thick and glossy with just a bit of a bend.

16. 16

    Use a spoon to fill each tartlet base...: Use a spoon to fill each tartlet base with the lemon mixture. Scoop the Swiss meringue into a large piping bag and pipe meringue on top of each tart.

17. 17

    Use a kitchen torch to toast the meringue...: Use a kitchen torch to toast the meringue tops. Alternatively, pop the tarts under a hot broiler to brown the meringue for a minute or two.