Lemon Meringue Tartlets
These little lemon meringue tartlets are the perfect little individual dessert. Crisp and buttery shortbread crusts are filled with a tangy and sweet lemon curd filling and then topped with a fluffy, marshmallow-y Italian meringue that is lightly toasted. I love individual desserts because it lowers the chances of my having to share with anyone. And these are so perfect for spring or summer with their bright yellow color and zippy flavor. Zippy is a good word for describing food, right?
The Italian meringue on top of the tarts is nice because it’s already cooked, so you don’t have to worry about cooking it for awhile in the oven so that its safe to eat. Italian meringues have a hot sugar syrup whipped into the egg whites as they are beating, which cooks them and gives them a fluffy, marshmallow-like quality.
To toast the meringue, I use a Culinary Torch 
Come on over to my blog, The Kitchen McCabe, for the crust and filling recipe! You won’t want to miss this one!
Ingredients
- 3 large egg whites
- 3/4 cups sugar
- 1/4 cup water
- 1 pinch salt
- 1/8 teaspoon Cream of Tartar
Instructions
- Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Make sure the bowl is dry and clean and that there is no trace of yolk in the whites. Yolk, or any substance containing fat will prevent the whites from whipping.
- Attach a candy thermometer to the side of a small pan and heat the sugar and water to 210º, washing down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.
- Begin whipping the egg whites on medium speed while the sugar cooks.
- When the egg whites begin to develop soft peaks, add the pinch of salt and cream of tartar.
- Continue to heat the sugar and water to 240º , or soft ball stage.
- With the mixer running at medium speed, carefully pour the hot sugar liquid in a slow, steady stream into the beating egg whites.
- After all of the sugar mixture is added, increase the speed of the mixer to medium high and beat until the bowl is cool to the touch and the egg whites are stiff, but not clumpy. If it becomes clumpy it means that they have been over-beaten.
- Use to top Lemon Meringue tartlets.
*Meringue recipe adapted from Food.com
*********My mouth is watering just looking at these amazing pictures! I am a HUGE fan of everything lemon, so this would be right up my alley. A big thanks to Kayley for always sharing such incredible recipes. If you are as big of a fan of her stuff as I am, you should definitely go subscribe to her blog right now, and for sure go follow her on Facebook as well.
