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Individual Lemon Meringue Tarts

Four individual lemon meringue tarts

PC Black Label Lemon Curd Fruit Filling And Dessert Topping

Individual Lemon Meringue Tarts

With the vibrant flavours of tangy sweet PC Black Label Lemon Curd topped with light and airy merin...

With the vibrant flavours of tangy sweet PC Black Label Lemon Curd topped with light and airy meringue, these perfectly sized tartlets are ideal make-ahead sweets to enjoy at dessert, brunch, or as anytime of day treats.

  • Level: Intermediate
  • Preparation: 30 mins
  • Ready in: 1 hr
  • Serves: 6
  • Dish Type: American, Canadian
  • Season: Winter
  • Course: Dessert
  • Main Ingredient: Lemon Curd
  • Amount Per Serving

  • Serving Size

  • Sodium

    190 mg

  • Sugars

  • Protein

    4 g

  • Calories

  • Total Fat

    21 g

  • Dietary Fibre

    1 g

Individual Lemon Meringue Tarts

Four individual lemon meringue tarts

PC Black Label Lemon Curd Fruit Filling And Dessert Topping

  • Amount Per Serving

  • Serving Size

  • Sodium

    190 mg

  • Sugars

  • Protein

    4 g

  • Calories

  • Total Fat

    21 g

  • Dietary Fibre

    1 g

How to make

Ingredients

  • 1-1/4 cups (300 mL)All-Purpose Flour
  • 1 tsp (5 mL) Granulated Sugar
  • 1/2 tsp (2 mL)Salt
  • 1/2 cup (125 mL), coldPC® Black Label Normandy Style Unsalted Cultured Butter
  • Large Egg Whites
  • 1/4 tsp (1 mL)Cream of Tartar
  • Pinch Salt
  • 3 tbsp (45 mL)Granulated Sugar
  • 1 jar (250 mL)  PC® Black Label Lemon Curd Fruit Filling And Dessert Topping

How to make

  • Step 1Make Pastry: Sift together flour, sugar and salt into large bowl. Add butter; cut in using pastry blender or your fingertips until butter is in pea-size pieces. Make a well in centre of mixture; add 3 tbsp (45 mL) ice water. Stir in using fork until pastry comes together. Knead a few times with your hands to form into a ball; press into a disk, wrap in plastic wrap and chill for 1 hour.
  • Step 2Remove pastry from refrigerator and unwrap. Dust work surface and top of pastry with some flour. Roll to 1/8-inch (3 mm) thick. Cut into six 4-1/2- inch (11 cm) circles using round cookie cutter. Fit into cups of muffin tin, pressing into corners. Chill for 30 minutes. Meanwhile, preheat oven to 375˚F (190˚C).
  • Step 3Make Meringue: Combine egg whites, cream of tartar and salt in bowl; using electric beaters, beat until soft peaks form. Gradually add sugar while beating; beat until stiff peaks form and mixture is glossy. Place in piping bag fitted with medium round tip.
  • Step 4Divide lemon curd evenly among baked tart shells. Pipe meringue in a circle over each tart, starting at the outer edge and ending at centre to form a peak. Return to oven; bake for 5 minutes to brown meringue. Cool on rack. Carefully lift out of muffin tin; chill for 1 hour before serving.

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