## Mini Lemon Meringue Tarts

Ingredients and Weight:

• Shortcrust pastry dough: 500g (17.6oz)
• Lemons: 6 (zest and juice)
• Sugar: 2 cups (400g)
• Cornstarch: 5 tablespoons (35g)
• Unsalted butter: 4 tablespoons (57g)
• Eggs: 5 (large)
• Egg whites: 3 (large)

Preparation Time:

• Shortcrust pastry: 30 minutes
• Lemon curd: 20 minutes
• Meringue: 25 minutes

Cooking Time:

• Tart shells: 15-20 minutes
• Lemon curd: 10-15 minutes
• Meringue: 10-15 minutes

Difficulty Level:

• 3 (Intermediate)

Preparation Method Steps:

1. Shortcrust Pastry: - Roll out the shortcrust pastry dough thinly and cut out rounds to fit into a 12-hole mini tart tin. - Line the tart tin with the pastry and trim the edges.

2. Lemon Curd: - In a saucepan, combine the lemon zest, juice, sugar, and cornstarch. - Bring to a simmer over medium heat, stirring constantly until thickened. - Remove from heat and stir in the butter. - Separate one egg and add the egg yolk to the lemon curd, then return to the heat for 1 minute. - Set aside to cool.

3. Meringue: - In a clean bowl, beat the egg whites until soft peaks form. - Gradually add the remaining sugar while beating until stiff peaks form.

4. Assembly: - Fill the tart shells with the lemon curd. - Pipe or spoon the meringue on top of the lemon curd. - Bake at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.

Nutritional Information (per serving):

• Calories: 250
• Fat: 13g
• Carbohydrates: 30g
• Protein: 4g

Dish Characteristics:

• Tart and tangy filling
• Sweet and fluffy meringue topping
• Delicate and buttery pastry crust

User Comments:

• "These tarts are absolutely divine! The lemon curd is perfectly balanced, and the meringue is so fluffy and light."
• "I'm not usually a fan of lemon desserts, but these tarts changed my mind. They're a perfect balance of sweet and sour."
• "I've made these tarts several times, and they're always a hit with my guests. They're easy to make and look so impressive."

Special Precautions and Tips:

• Make sure to line the tart tin with a nonstick spray or butter to prevent sticking.
• If the meringue starts to brown too quickly, cover the tarts with foil.
• If you don't have a piping bag, you can use a spoon to drop the meringue on top of the tarts.