Mini Lemon Meringue Tarts

I started baking from the age of 12 years old. It started of as something that I have wanted to try because it looks fun. That is where my passion for baking started.

One of the pie that I learned to make from the early days is Lemon Meringue Pie which became one of my family favorite over the years. When I left home for college subsequently, the baking stopped only because I did not had the privilege of having the right equipment in the rented place that I stayed. And the recipe I had (can’t even remember where the recipe came from) also went missing.

Recently while re-organizing my recipe cook collection, I found my missing recipe book from my early childhood years. Missing the Lemon Meringue Pie from those years, I decided to make the mini version: Mini Lemon Meringue Tarts. Perfect bite size, the tarts disappear pretty quickly into the little tummies at home. The recipe is made from condense milk, unlike the other recipe that can be found online which uses cornstarch and flour.

Ingredients:

Pastry

  • 120 gm all-purpose flour
  • 1/2 teaspoon salt
  • 65 gm shortening + 1 extra tablespoon
  • 2 to 3 tablespoon of cold water

Filling

  • 390 gm of condense milk
  • 120 ml lemon juice
  • 2 tablespoon of grated lemon zest
  • 3 egg yolk – I use Grade AA size egg

Meringue

  • 3 egg white
  • 1/4 teaspoon cream of tartar
  • 100 gm caster sugar

Method:

Pastry

  1. In the bowl, mix flour and salt together
  2. Cut in the shortening until the particles are the size of small peas
  3. Sprinkle with cold water, 1 tablespoon at a time while using the fork, toss around until the flour is moistened and pastry is almost cleans the side of the bowl (add more water where necessary)
  4. Form the pastry into a ball. Shape into flattened round on a lightly floured surface. Wrap in cling wrap and refrigerated for 45 minutes or until dough is firm yet pliable
  5. Heat oven to 220c
  6. Roll pastry into desired round size. Ease into the desired selected pastry mold, pressing firmly against bottom and side. Trim the extra on the edge of the mold. Prick the bottom and side of pastry with a fork
  7. Bake 10 minutes until the pastry is light brown in color. Cool on the cooling rack 

Filling

  1. In the bowl, combine the condense milk, lemon juice and zest until well mix
  2. Blend in the egg yolk and mix well
  3. Pour into the cooled crust prepared earlier
  4. Bake in the oven at 180c for 10 mins
  5. Cool the tarts slightly before topping the meringue (preparation of meringue as below) img_2649

Meringue

  1. Heat the oven to 180c
  2. Beat the egg white with cream of tartar until soft peaks form
  3. Gradually beat in the sugar until stiff
  4. Spread over the filling until the edge of the crust are sealed
  5. Bake for 8 to 12 minutes until meringue is golden brown
  6. Cool it and serve accordingly

Note: Store the balance uneaten lemon meringue tarts in an air-tight container and refrigerate. Try not to keep the tarts for more than 2 days

 

 

 

 

 


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