MINI LEMON TARTS WITH PUFF PASTRY

Indulge in the delightful blend of tangy lemon and sweet meringue with these irresistible mini lemon tarts. Each bite-sized treat features a buttery, flaky puff pastry crust filled with a luscious lemon curd, crowned by a cloud of fluffy, toasted meringue. These charming tarts are the perfect balance of citrusy zest and heavenly sweetness, making them a must-try dessert for any occasion.

Why you’ll love this mini lemon tarts

If you like your desserts sweet & sour, then this dessert is exactly for you. On top of if, it’s a very easy recipe, because of store bought pre-made puff pastry shells. I like to keep baking simple, & puff pastry screams of easy recipes to make.

Pre-made puff pastry shells will shorten the time of making this recipe & will have slightly less sugary taste, then regular sugar dough used for lemon tarts.

This recipe is super versatile, if you don’t feel like making small tarts, you can get the classic one size pre-made puff pastry (pie) shell and use the lemon curd filling for one bigger tart.

Ingredients for lemon tarts

• Eggs: Eggs serve multiple purposes in this recipe. They act as a binding agent, helping to hold the tart filling together. Additionally, eggs provide structure and stability to the lemon curd as it cooks. They also contribute to the creamy and smooth texture of the filling.
• Brown Sugar: The brown sugar adds a rich, caramel-like flavour and depth to the lemon curd. It provides a pleasant contrast to the tartness of the lemon juice, enhancing the overall taste of the filling.
• Lemon Juice: The star of the show, lemon juice brings the vibrant and tangy flavour to the mini tarts. Its acidity provides a refreshing zing that cuts through the sweetness of the meringue and balances the richness of the cream.
• Zest: The zest, which is the outermost layer of the lemon peel, adds intense citrus aroma and flavour to the lemon curd. It enhances the overall taste profile and gives a bright, fragrant note to the filling.
• Heavy Cream: Heavy cream adds a luxurious and creamy texture to the lemon curd. It enriches the filling, giving it a smooth and velvety consistency. The cream also provides a touch of richness that complements the tartness of the lemon juice.
• Vanilla extract: Adds light perfume and pronounce the lemon flavour.
• Egg Whites: Egg whites are the primary ingredient in meringue and provide structure and stability. They contain proteins that, when whipped, trap air and create a foam-like structure. The proteins in egg whites coagulate when heated, helping the meringue set and maintain its shape.
• Sugar: Sugar serves multiple purposes in meringue. It sweetens the mixture, of course, but it also helps stabilize the whipped egg whites and contributes to the texture. Sugar adds moisture to the meringue, which helps to create a tender and chewy interior while forming a crisp outer layer when baked. It also helps to support the structure of the whipped egg whites, preventing them from deflating or weeping.
• Cream of Tartar: Cream of tartar is an acidic ingredient commonly added to meringue. It helps to stabilize and strengthen the whipped egg whites by increasing their tolerance to heat and preventing over beating. Cream of tartar also assists in creating a finer and more stable foam, resulting in a smoother and more uniform meringue texture.

How to make mini lemon tarts

Step 1 – How to make lemon curd

1. Start with whisking together the eggs, vanilla extract and brown sugar until well combined.
2. Add the lemon juice, lemon zest, and heavy cream to the egg mixture. Whisk until smooth and thoroughly incorporated.
3. Take the pre-made tart shells and evenly distribute the lemon curd filling among them.
4. Place the mini lemon tarts and place them on a large baking sheet. Bake them in a preheated oven for approximately 20–25 minutes, or until the crust is golden, and the filling is set.
5. Once baked, remove the tarts from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
6. Refrigerate the mini lemon tarts for at least 1–2 hours to allow them to set and chill.

Step 2 – How to make meringue

• Preheat your oven to 180 °C (350 °F).
• In a clean, dry mixing bowl, add the egg whites and cream of tartar. Using an electric mixer or a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they form soft peaks. Soft peaks are reached when the whites hold their shape, but the tips curl over when the beaters are lifted.
• Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat the egg whites. Beat until the sugar is fully incorporated and the meringue becomes thick and glossy. The meringue should form stiff peaks when the beaters are lifted.
• Place the meringue into a piping bag with a star or round tip and decorate the lemon tarts, making sure to cover the lemon curd completely.
• Place the mini lemon tarts with the meringue topping in the preheated oven. Bake for about 10–15 minutes, or until the meringue is lightly browned on top.
• Once baked, remove the lemon tarts from the oven and let them cool completely before serving. The meringue will set as it cools, giving it a soft and marshmallow-like texture.

Variations for lemon tarts

• Raspberry Lemon Tarts: Add a burst of fruity goodness to your lemon tarts by placing a fresh raspberry or a spoonful of raspberry jam in the centre of each tart before baking. The combination of tangy lemon and sweet raspberries creates a delightful flavour contrast.
• Coconut Lemon Tarts: For a tropical twist, sprinkle shredded coconut on top of the lemon curd filling before baking. The toasty coconut adds a nutty flavour and a lovely texture to the tarts.
• Lavender Lemon Tarts: Infuse your lemon tarts with a touch of floral elegance by incorporating dried culinary lavender into the lemon curd filling. Simply steep the lavender in the lemon juice before adding it to the other ingredients. The resulting tarts will have a subtle and fragrant floral note.
• Blueberry Lemon Tarts: Instead of placing raspberries, top your lemon tarts with fresh blueberries before baking. The combination of tangy lemon and juicy blueberries offers a burst of flavour in every bite.

Expert tips

1. Strain the Lemon filling: After preparing the lemon filling, strain it through a fine-mesh sieve. This step helps remove any lumps or bits of zest, resulting in a smoother and more refined texture for the filling.
2. Cool Completely: Allow the mini lemon tarts to cool completely before adding the meringue topping. The filling needs to set and firm up, ensuring a clean separation between the filling and meringue layers.
3. Room Temperature Eggs: When making the meringue topping, ensure that the egg whites are at room temperature. Room temperature egg whites whip up better and achieve a higher volume compared to cold egg whites.
4. Avoid Over beating: When whipping the egg whites for the meringue, be careful not to over beat them. Over beating can result in a dry and grainy meringue. Stop beating when stiff peaks form and the meringue holds its shape.
5. Properly Seal the Meringue: Ensure that the meringue is piped all the way to the edges of the tart, sealing in the lemon filling completely. This helps prevent any separation or weeping between the meringue and filling.
6. Toast the Meringue: For a beautiful finish, use a kitchen torch to lightly toast the meringue. This creates a golden and slightly caramelized appearance, adding extra flavour and visual appeal.

FAQ

Can I use homemade tart shells instead of pre-made from the store?

Yes, if you prefer to make the tart shells from scratch, please see my recipe for French style lemon tart. You can use this recipe for these mini lemon tart shells.

Can I freeze the mini lemon tarts?

Yes, you can freeze the baked mini lemon tarts for up to 2–3 months. Ensure that they are fully cooled before transferring them to an airtight container or freezer bags. Thaw the tarts in the refrigerator before serving.

Can I use a different citrus fruit instead of lemons?

Yes, you can experiment with other citrus fruits such as limes or oranges to create different variations of mini citrus tarts. Adjust the amount of juice and zest accordingly to maintain the desired balance of flavours.

How can I store the mini lemon tarts?

Store the mini lemon tarts in an airtight container in the refrigerator. They can be stored for up to 3-4 days. However, for the best texture and taste, it is recommended to consume them within the first 1-2 days.

Can I skip the meringue topping?

Yes, if you prefer, you can enjoy the mini lemon tarts without the meringue topping. Simply skip the meringue step and bake the tarts as directed. They will still be delicious with just the lemon curd filling.

Can I use a different type of sweetener instead of brown sugar?

Yes, you can substitute brown sugar with granulated sugar or even a natural sweetener like honey or maple syrup. Keep in mind that the flavour and texture of the filling may be slightly different depending on the sweetener used.

More recipes

• EASTER MINI MERINGUES RECIPE
• PUMPKIN PIE SPICE CHEESECAKE BARS
• NO BAKE BLUEBERRY CHEESECAKE BARS
• BLUEBERRY SWISS ROLLS RECIPE
• FRENCH STYLE LEMON TART

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