When I saw these gorgeous little tarts they just screamed out summertime high tea with the girls. They look just delicious and the perfect little portion size.
I’m going to put this little recipe away for when I next get together with the girls, such a quick and simple treat with maximum impact – YUM
1 cup white sugar
1 cup fresh lemon juice (about 4-5 lemons)
zest of 3 lemons
1/2 cup unsalted butter, melted
In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and butter.
Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.
Remove from the microwave, push through a fine, mesh sieve and pour into sterile jar.
Notes: Will keep in the refrigerator for up to 2 weeks.
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
Assembling the Tarts:
Place 24 purchased pre-made miniature tart shells on a tray or baking sheet.
Spoon the lemon curd into a piping bag and fill each tart with lemon curd.
Fit a piping bag with a large Star Tip. Spoon the meringue into the piping bag and pipe a small dollop of meringue onto each mini tart. Store tarts in the refrigerator until ready serve.