Individual Lemon Meringue Tarts | PC.ca

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 mering...

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
  • Calories

    350 cal

  • Total Carbohydrate

    36 g

  • Total Fat

    21 g

  • Dietary Fibre

    1 g

  • Protein

    4 g

  • Sodium

    190 mg

Individual Lemon Meringue Tarts

Four individual lemon meringue tarts

PC Black Label Lemon Curd Fruit Filling And Dessert Topping

  • Calories

    350 cal

  • Total Carbohydrate

    36 g

  • Total Fat

    21 g

  • Dietary Fibre

    1 g

  • Protein

    4 g

  • Sodium

    190 mg

How to make

Ingredients

  • Pastry:  

  • 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), cold

    PC® Black Label Normandy Style Unsalted Cultured Butter
  • Meringue:

  • Large Egg Whites
  • 1/4 tsp (1 mL)

    Cream of Tartar
  • Pinch 

    Salt
  • 3 tbsp (45 mL)

    Granulated Sugar
  • Filling:

  • 1 jar (250 mL) 

    PC® Black Label Lemon Curd Fruit Filling And Dessert Topping

How to make

  • Step 1

    Make 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 2

    Remove 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 4-½- 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 3

    Prick bottom of pastry shells with fork. Line each with foil and fill with dry beans or pastry weights. Bake for 22 to 24 minutes. Remove from oven; set aside, leaving oven on. Cool; remove foil and beans.

  • Step 4

    Make 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 5

    Divide 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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