Delicious 🌟 Mini Lemon Meringue Tarts 🍋 ready to serve
Here’s a complete visual guide to all the ingredients you’ll need for making the perfect 🌟 Mini Lemon Meringue Tarts 🍋.
Each item is measured and prepared as specified in the checklist below.
Check off each ingredient as you prepare it. Proper preparation ensures the best results!
Make the Tart Shells:
– In a large bowl, whisk together flour, powdered sugar, and salt. Add the cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
– Stir in the egg yolk and 2 tablespoons of ice water. Mix until the dough comes together; add an extra tablespoon of ice water if necessary.
– Divide the dough into 12 equal portions, shape them into discs, and wrap in plastic wrap. Chill in the freezer for 30 minutes.
– Preheat the oven to 350°F (175°C). Roll out each disc on a floured surface and press into a mini tart pan. Prick the bottom with a fork. Bake for 15-18 minutes or until lightly golden. Let cool completely.
Prepare the Lemon Curd:
– In a medium saucepan over medium heat, whisk together the sugar, eggs, egg yolks, lemon juice, and lemon zest until well combined.
– Cook, stirring constantly, until the mixture thickens, about 8-10 minutes. Do not let it boil.
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