Thursday, May 23, 2013

Mini Lemon Meringue Tarts


My cousin brought these tasty little tarts for dessert the other night when we were invited to a potluck dinner. I asked her for the recipe to share them with you all. She told me she got the recipe from Canadian Living Magazine. They are so pretty and taste so good! Thanks Rose for sharing the recipe with all of us.


A shortbread crust makes easy work of these pretty little tarts. Simply roll the dough into balls to press into mini muffin cups -- no finicky pastry to roll and cut. Plus, the buttery crust pairs wonderfully with the citrusy zing of the filling.

Shells:
  •  2/3 cup (150 mL) unsalted butter, softened
  •  1/2 cup (125 mL) icing sugar
  •  1/2 tsp (2 mL) vanilla
  •  1 pinch salt
  •  1-1/3 cups (325 mL) all-purpose flour
Lemon Filling:
  • 2 eggs
  • 2 egg yolks
  • 1/2 cup (125 mL) granulated sugar
  • 2 tsp (10 mL) grated lemon zest
  • 5 tbsp (75 mL) lemon juice
Meringue:
  •  1/3 cup (75 mL) pasteurized egg whites
  •  1/2 cup (125 mL) granulated sugar
  1. Lemon filling: In large heatproof bowl, whisk together eggs, egg yolks, sugar, lemon zest and lemon juice. 
  2. Set over saucepan of simmering water; cook, stirring constantly, until space remains after spoon is drawn through, 6 to 8 minutes.
  3.  Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour. 
  4. Meanwhile, in large bowl, beat butter with sugar until smooth and fluffy; beat in vanilla and salt. Stir in flour. Roll by scant 1 tbsp into 24 balls, discarding any remaining dough; press onto bottoms and up sides of mini muffin cups. Prick all over with fork; refrigerate for 1 hour. 
  5. Bake in 375ºF (190ºC) oven until edges are golden, 10 to 12 minutes.
  6.  Let cool in pan on rack. 
  7. Fill each shell with rounded 1 tsp of the filling. 
  8. Meringue: In bowl, beat egg whites until soft peaks form; gradually beat in sugar until stiff glossy peaks form, about 8 minutes. 
  9. Using pastry bag fitted with plain tip, pipe meringue in concentric circles on each tart, ensuring meringue touches pastry and covers filling. 
  10. Broil until meringue is golden, 30 to 60 seconds. To remove from pan, loosen edges with tip of knife. 
  11. (Make-ahead: Store in airtight container for up to 24 hours.)

Source : Canadian Living Magazine: April 2013

If you would like the recipe for the Lemon shortbread tarts with the fruit on them, you can find them on page 88 in our new cook book Mennonite Girls Can Cook, Celebrations.

5 comments:

  1. I love lemon desserts and these look and sound delicious! Thanks for sharing.

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  2. These look as fabulous as I imagine they will taste. Thank you for posting this one.

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  3. What adorable little bites of perfection. I'm not sure if I do "small" things well...but that is beautiful

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  4. I am trying these little lemon tarts right now, after all, if my sister gave you the recipe, they must be good. Not to mention the fact that in our home anything lemon is a good thing. I really enjoy checking out the MGCC blog every day and have also been enjoying your new book, a gift from my daughter for Mother's Day.

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  5. Not sure why one would discard the leftover dough----bake up some empty shells. they keep well in the freezer and can be filled with any number of fillings. puddings or fruit with cheesecake topping. that's the thrifty Mennonite coming out in me!

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