why make this recipe
Lemon Curd Tartlets are not only delightful but also a burst of citrus flavor that is perfect for any occasion. The creamy lemon curd paired with the fluffy meringue creates a beautiful contrast in texture. These tartlets are simple to make and impress your guests with their bright, tangy taste. They are great for dessert at parties, celebrations, or even just a sweet treat to enjoy at home.
how to make Lemon Curd Tartlets
Ingredients
- 12 Mini Tarts
- ½ cup Lemon Curd
- 3 Egg Whites (large, room temperature)
- 1/4 teaspoon Cream of Tartar
- 1/2 teaspoon Vanilla Extract
- 6 tablespoons Sugar (preferably superfine)
Directions
- Fill the tart shells with lemon curd, about 2 teaspoons in each shell.
- In the bowl of your mixer, combine the egg whites, cream of tartar, and vanilla extract.
- Whisk the mixture on medium speed until soft peaks form.
- Gradually add the sugar, one teaspoon at a time, while mixing on high speed. Continue until the meringue forms stiff peaks.
- Transfer the meringue into a piping bag or simply drop a dollop on each tartlet.
- Bake in a preheated oven at 400°F for 2-3 minutes, or until the meringue starts to brown.
- Allow the tartlets to cool to room temperature, then chill in the refrigerator for at least 1 hour before serving.
how to serve Lemon Curd Tartlets
Serve Lemon Curd Tartlets on a nice platter to make them stand out. You can garnish them with some fresh berries or a sprinkle of powdered sugar for an added touch. They are perfect as an after-dinner dessert or for an afternoon tea.
how to store Lemon Curd Tartlets
To store Lemon Curd Tartlets, keep them in an airtight container in the refrigerator. They are best enjoyed within a couple of days to maintain the freshness of the ingredients. Avoid stacking them to prevent the meringue from getting squished.
tips to make Lemon Curd Tartlets
- Ensure your egg whites are at room temperature. This helps them whip up better.
- Use superfine sugar for the meringue to create a smoother texture.
- Watch the tartlets closely while baking, as the meringue can brown quickly.
variation
You can switch the lemon curd with other flavors like lime or orange for a fun twist. This variation adds a new taste while keeping the delicious meringue topping.
FAQs
Can I make the lemon curd ahead of time?
Yes, you can make the lemon curd a few days in advance. Just keep it stored in the fridge until you are ready to fill the tartlets.
Can I freeze the tartlets?
It’s best not to freeze the meringue topping as it might not hold up well. However, you can freeze the tart shells and fill them with fresh lemon curd later.
Why is my meringue weeping?
Weeping meringue happens when there is too much moisture. To avoid this, ensure your mixing bowl is dry, and don’t expose the meringue to humidity before serving.
Lemon Curd Tartlets
Ingredients
Method
- Fill the tart shells with lemon curd, about 2 teaspoons in each shell.
- In the bowl of your mixer, combine the egg whites, cream of tartar, and vanilla extract.
- Whisk the mixture on medium speed until soft peaks form.
- Gradually add the sugar, one teaspoon at a time, while mixing on high speed. Continue until the meringue forms stiff peaks.
- Transfer the meringue into a piping bag or simply drop a dollop on each tartlet.
- Bake in a preheated oven at 400°F for 2-3 minutes, or until the meringue starts to brown.
- Allow the tartlets to cool to room temperature, then chill in the refrigerator for at least 1 hour before serving.
