from Off Menu and Canadian Living
Regular pie crust works well with tarts but to give it an extra panache, try this shortbread crust version. Less heavy and melts in your mouth goodness!
Ingredients
Crust:
2/3 cups unsalted butter softened
1/2 cup icing sugar
1/2 tsp vanilla
1 pinch salt
1 1/3 cup all-purpose flour
Lemon Filling:
2 eggs
2 egg yolks
1/2 cup granulated sugar
2 tsp grated lemon zest
5 Tbsp lemon juice
Meringue:
1/3 cup egg whites
1/2 cup granulated sugar
Directions
Lemon filling: In large heatproof bowl, whisk together eggs, egg yolks, sugar, lemon zest and lemon juice. Set over saucepan of simmering water; cook, stirring constantly, until space remains after spoon is drawn through, 6 to 8 minutes. Pour into a bowl and place plastic wrap directly on surface; refrigerate until cold, about 1 hour.
Crust: Meanwhile, in large bowl, beat butter with sugar until smooth and fluffy; beat in vanilla and salt. Stir in flour. Roll 24 one tbsp-size balls; press onto bottoms and up sides of mini muffin cups. Prick all over with fork; refrigerate for 1 hour.
Bake in 375ºF/190ºC oven until edges are golden, 10 to 12 minutes. Let cool in pan on rack. Fill each shell with the filling.
Meringue: In bowl, beat egg whites until soft peaks form; gradually beat in sugar until stiff glossy peaks form, about 8 minutes.
Add meringue to each tart covering the filling. Broil until meringue is golden, 30 to 60 seconds.
Make-ahead: Store in airtight container for up to 24 hours.
Nada’s Tips & Tricks: You can purchase frozen pie shells or phyllo pastry for a short cut. Add some lemon zest to the meringue for any extra pucker pop.
Contents and images used with permission by Canadian Living. Mini Lemon Meringue Tarts | Canadian Living