Lemon Meringue Tartlets
These are crisp phyllo crusts with a tangy lemon curd tart filling and topped with meringue. You’ll feel like a professional chef when you pull these out of the oven. Perfect for a special occasion or simply a treat for yourself!
Preparation time: PT0M
Cooking time: PT0M
Total: PT0M
All Recipes, Pies & Tarts,
What you need:
- For the tart shells:
- 12 sheets phyllo dough
- 4 tablespoons Lurpak® Unsalted butter
- 2 tablespoons fine dry bread crumbs
- For the lemon curd:
- 3 lemons
- 3/4 cup sugar
- 1/2 package Lurpak® Unsalted butter
- 8 egg yolks
- 1 cup whipped cream
- For the meringue:
- 4 egg whites
- Pinch of salt
- ¾ cup sugar
What to do:
- Preheat oven to 350°F.
- Prepare tart shells: Lay one sheet of phyllo dough flat on counter. (Cover remaining dough with plastic wrap and a damp towel.) Lightly brush the dough with melted butter and sprinkle with bread crumbs. Cut the dough into 6 pieces. Stack the dough and transfer to muffin tin, gently pressing into the bottom. Repeat the same steps for remaining dough until all 12 muffin cups are filled. Bake for 20 to 25 minutes. Cool shells in the pan.
- Prepare lemon curd: Zest lemons and then juice them; there should be about ¾ cup of juice. Combine zest, juice, sugar, and Lurpak®® in a pan and bring to a simmer. Meanwhile, whisk the yolks until creamy. Whisk ¼ cup of the hot lemon mixture into the yolks. Return yolk mixture to the simmering lemon mixture and whisk constantly until it slightly thickens. Remove from heat immediately and pour into a clean bowl and cover with plastic wrap. Set aside and completely cool.
- To make tarts: Preheat the oven to 400°F. Fold whipped cream into lemon curd. Spoon lemon curd into the tart shells and set aside. Whisk egg whites and sugar over a pot of simmering water until sugar dissolves. Remove bowl from heat and beat whites until opaque white with soft peaks. Spoon meringue over the lemon curd-filled tarts and bake for a few minutes to lightly brown. Serve the same day.
An 8-oz package of Lurpak®® Imported Butter = 1 cup (16 Tbs) or 2 sticks
