Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Roll out the pastry on a lightly floured surface to about 1/8 inch thick.
- Cut out circles using a cookie cutter or a glass and gently press them into a muffin tin.
- Poke a few holes in the bottom of each shell to prevent bubbling.
- Bake the shells for about 10-12 minutes or until golden brown.
Making the filling
- In a medium saucepan, combine the lemon juice, lemon zest, sugar, beaten eggs, and cornstarch.
- Stir over medium heat until thickened, achieving a smooth and creamy consistency.
- Remove from heat and stir in the butter until melted and well incorporated.
- Set the filling aside to cool slightly.
Preparing the meringue
- In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form.
- Gradually add the sugar until stiff, glossy peaks develop.
Assembling the tartlets
- Once the pastry shells are cool, fill each one with the lemon filling.
- Generously pipe or dollop the meringue on top, swirling to create peaks.
- Bake the tartlets for an additional 10 minutes or until the meringue turns golden brown.
- Allow them to cool before enjoying.
Nutrition
Notes
For flavor variations, consider adding vanilla extract to the filling or using lime juice instead of lemon. For a vegan option, substitute aquafaba for egg whites and use vegan butter.