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Mini lemon tarts
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Prep Time:
115 minutes
Cook Time:
15 minutes
Total Time:
130 minutes
Delicious recipe, {Name}! Cooking steps are methodical. Make sure to include all ingredients.
Ingredients:
  • 1/2 tsp lemon zest
  • 131.25 gm lemon juice
  • 8 eggs
  • 562.50 gm white sugar
  • 500.00 ml plain flour
  • 30.00 gm butter
  • 0.60 gm salt
  • 8.70 gm vanilla essence
  • 1 egg yolk
Instructions:
  • Combine eggs, lemon zest, lemon juice, and sugar in a heatproof bowl. Whisk over a pot of simmering water until thickened. Remove from heat, cool, and refrigerate.
  • Combine flour, salt, and sugar in a sifter, then sift and set aside. In a separate bowl, whisk together vanilla and egg yolk, then gently fold in the sifted flour mixture. Add a splash of milk if necessary. Cover the dough and refrigerate for 30 minutes. Be careful not to overmix.
  • Chill the tart mixture in the fridge. Using an electric mixer, beat 4 egg whites on high for 5 minutes until fluffy, then gradually mix in 1 and a half cups of sugar.
  • Prepare the tart mixture and spray a muffin tray with non-stick spray. Create small cases in the tray, then fill 3/4 full with lemon curd. Bake for 12 minutes at 200 degrees Celsius. Spoon meringue mixture on top and bake at 170 degrees Celsius until golden brown.

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