Lemon-Meringue Tartlets

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These stunning desserts taste as good as they look.

lemon-meringue-tart-mblb107499.jpg
Yield:
6

According to Martha, these are the best lemon meringue tartlets you'll ever taste. They have a delicate pâte sucrée (sweet pastry dough) base and are filled with homemade lemon curd. The finishing touch is what Martha calls “Mile-High Meringue Topping,” a voluminous meringue that she pipes into big star shapes on top—but you can pipe the meringue in any pattern you choose. After toasting the meringue using a kitchen torch (or broiler), these show-stopping tartlets are ready for the table. Martha says your guests will love them—and we know she’s right.

Directions

  1. Preheat oven, prepare tart rings and baking sheet:

    Preheat oven to 350 degrees. Place six 3 1/4-inch tart rings on a parchment paper-lined baking sheet and set aside.

  2. Roll dough and chill:

    On a lightly floured work surface, roll out pate sucrée into a 10-by-15-inch rectangle, about 1/8 inch thick. Carefully transfer dough to a baking sheet; chill until firm.

  3. Cut out dough, line tart rings, and blind bake:

    Using a 4 1/2-inch round biscuit cutter, cut out six circles from dough and fit each circle into prepared tart rings, pressing crust into bottom and against sides; chill until firm. Trim edges to make even. Line chilled tart shells with parchment paper and fill with pie weights or dried beans. Bake until bottom of crust is lightly browned, 15 to 20 minutes.

  4. Remove pie weights and paper and bake:

    Remove pie weights and parchment paper; pierce bottom of dough with tines of a fork. Reduce temperature to 325 and continue baking until crust is golden brown, 10 to 12 minutes more. Carefully remove tart rings and transfer tart shells to a wire rack to cool.

  5. Fill tartlets and pipe meringue topping:

    Fill cooled tart shells with lemon curd. Pipe about 1/4 cup meringue onto the surface of each tartlet in a decorative pattern. Transfer tartlets to freezer until chilled.

  6. Toast meringue:

    Using a kitchen torch, toast meringue, moving flame back and forth until evenly browned, or place tartlets under a preheated broiler for 1 to 2 minutes to brown.

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