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🍽️ Mini Lemon Tarts with Meringue Topping

341 kcal · 30 min · 4 servings

Mini Lemon Tarts with Meringue Topping Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Quickly knead flour, butter cubes, 50 grams of sugar, salt, and about 2 tablespoons of cold water into a smooth dough.
  2. 2. Shape the dough into a ball.
  3. 3. Cover the dough ball and let it rest in the refrigerator for 30 minutes.
  4. 4. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  5. 5. Grease the tartlet molds.
  6. 6. Roll out the dough thinly on a lightly floured surface.
  7. 7. Cut out 4 circles with a diameter of approx. 11 centimeters (slightly larger than the molds).
  8. 8. Place the dough circles into the molds.
  9. 9. Lift the edge slightly and press it firmly against the mold.
  10. 10. Prick the dough base several times with a fork.
  11. 11. Pre-bake the bases on the middle rack for 8 minutes.
  12. 12. Meanwhile, separate the eggs into yolks and whites.
  13. 13. Whip the egg whites until stiff.
  14. 14. Slowly stir in the remaining sugar (15 grams) while whipping.
  15. 15. Cover the finished meringue and keep it cool.
  16. 16. Whisk the egg yolks until frothy.
  17. 17. Stir the sweetened condensed milk into the egg yolks.
  18. 18. Stir in the lemon juice.
  19. 19. Add the cornstarch and stir it in.
  20. 20. Distribute the yolk cream over the pre-baked tartlet bases.
  21. 21. Bake the tarts for 20 minutes in the oven.
  22. 22. Take the tarts out of the oven.
  23. 23. Fill the meringue into a piping bag with a star tip.
  24. 24. Pipe the meringue decoratively onto the tarts.
  25. 25. Bake the tarts for another 5 to 10 minutes until the meringue is golden brown.

Nutrition per serving