![]() fill the tartlet shells with lemon curd and cool to set Let the lemon curd cool to room temperature.ģ. ![]() Stir the strained lemon curd filling and the butter together until all of the butter has melted.Gently press the filling against the sides of the strainer with a wooden spoon or rubber scraper to help remove any lumps that may have formed (this will give you the silkiest lemon curd!) Place a fine-mesh strainer over the medium bowl holding the cubes of butter and transfer the lemon curd mixture into the strainer.Continuously whisk the lemon curd ingredients over medium heat until the mixture thickens into a curd consistency (about 10-15 minutes).Place egg yolks, eggs, lemon juice, and granulated sugar into a medium sized saucepan and whisk to combine.Place cubes of butter into a medium mixing bowl and set aside.Remove the aluminum foil and pie weights, and allow the tart shells to cool at least 10 minutes before removing from the tart pans onto a cooling rack to cool completely.Bake for 20-25 minutes until the edges are lightly browned and the tart shells are fully cooked (if they look wet or doughy, continue to cook).Fill the well with pie weights, dry beans, or uncooked rice. Place a square of aluminum foil into each tart pan, gently pressing it flat against the bottom and sides.Use a fork to poke holes across the bottom of the tart shell.Use the rolling pin to gently roll over the top edge of the pan to slice off the excess dough. Press a disc of dough into the bottom and side ridges of each tartlet pan.Ball up the scraps of dough, roll into a ⅛” thick sheet, cust additional discs. Use a circular cookie cutter or knife to cut out a disc of dough that is about 1” bigger than your tart pans.Vanilla Extract OVERVIEW: HOW TO MAKE LEMON MERINGUE TARTLETS 1. Please note, this assumes your frozen crust has already been thawed, and that you keep moving from layer to layer. Time: It will take you approximately 1 hour and 30 minutes to prepare your lemon meringue tartlets. The tangy lemon is accented with buttery notes from the crust and sweet meringue. Otherwise, the recipe is pretty easy.įlavor: Bright and vibrant lemon is the star of this dessert tart. Having patience with your lemon curd to ensure it doesn’t curdle is the next challenge. ![]() Separating the egg whites and egg yolks can be a little intimidating if you’ve never done it before (but nothing you can’t handle). There are a few somewhat challenging parts to this recipe. These lemon meringue tartlets are an adorable and elegant option for any special occasion! TELL ME ABOUT THESE MINI LEMON MERINGUE TARTS Once the tarts have set they are then topped with a pillowy, silky, and delicious homemade meringue that is lightly toasted to create the perfect bite. Then the crusts are fully baked and filled with a delicious homemade lemon curd. First, the crust is then divided among your tart pans. This mini lemon meringue tart recipe uses frozen pie crust (real talk: this was done to make your life easier and save you some time). They’re just so cute, and the individual sized nature of them makes them feel extra special. ![]() They are dedicated to creating high-quality wines through sustainable production in both their vineyard and their winery. Cakebread Cellars is a renowned family owned and operated winery in Napa Valley. I’m proud to partner with Cakebread Cellars to bring you this delicious dessert recipe to pair with their Sauvignon Blanc. Mini lemon meringue tarts are an excellent spring and summertime dessert that would be a wonderful treat for Easter, Mother’s Day, or any springtime or summertime party. They are made with a layer of pie crust, a silky smooth lemon curd filling, and topped with a fluffy layer of lightly toasted meringue. These adorable lemon meringue tartlets are sweet and tangy.
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