Muffin Tin Lemon Meringue Tarts
Photo by Nico Schinco
MAKES
12 tarts
TAKES
Prep time: 1 hour
Cook time: 1 hour 15 minutes
Total: 1 hour 30 minutes
✻ ABOUT THIS RECIPE
Muffin tins make a great option for mini pies! These babies feature an easy press-in cookie crust, tart lemon curd filling, and fluffy toasted meringue topping. Whether you call them mini, individual, or my favorite - pielets, these are everything you love about lemon meringue pie in the sweetest miniature form. See the Notes below for some ideas on how to make this simple recipe even easier!
INGREDIENTS
Press In Crust
226 g / 1 cup unsalted butter, at room temperature
106 g / ½ cup light brown sugar
56 g / 1 large egg
5 g / 1 teaspoon pure vanilla extract
392 g / 3¼ cups all-purpose flour
2 g / ½ teaspoon baking powder
3 g / ½ teaspoon fine sea salt
Filling
226 g / 1 cup freshly squeezed lemon juice
347 g / 1 ¾ cups granulated sugar
283 g / 5 large eggs
43 g / 2 large egg yolks
120 g / ½ cup mascarpone cheese
pinch of fine sea salt
Meringue
106 g / 3 large egg whites
1 g / ¼ teaspoon cream of tartar
149 g / ¾ cup granulated sugar
The Best Baking is From the Heart:
METHOD
1. Make the Crust: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla; mix to combine. Scrape the bowl well.
2. Add the flour, baking powder and salt; mix to combine. Divide the dough into 12 even pieces.
3. Press each piece evenly into the cavities of a 12-cup muffin pan, taking care to press into the corners and maintain the same thickness all over. Chill for 15 minutes. Preheat the oven to 375°F / 191°C.
4. Make the Filling: In a medium bowl, whisk the lemon juice, sugar, eggs and egg yolks until well combined. Add the mascarpone and salt; whisk until combined.
5. Pour the custard into a vessel with a pour spout (such as a liquid measuring cup). Gently pour the custard into each chilled crust, filling just under the inner edge of the crust.
6. Bake until the crust is golden and the custard is set, 30 to 35 minutes. Run an offset spatula around the outer edge of each tart and then let cool completely.
7. Make the Meringue: In the bowl of an electric mixer fitted with the whip attachment, place the egg whites and cream of tartar.
8. In a small pot, combine the sugar with 3 tablespoons water. Stir the mixture over medium heat until it begins to come to a simmer, then stop stirring. Continue to cook until the sugar dissolves and the mixture reads 140°F / 160°C on a thermometer.
9. When the mixture reaches 140°F / 160°C, remove it from the heat and begin to whip the egg whites on medium-high speed. When the egg whites are frothy and starting to turn white, begin to add the sugar mixture in a slow, steady stream. Continue to whip until the mixture reaches medium peaks.
10. Apply the meringue to the surface of the tarts with a spoon, an offset spatula or a piping bag as desired. Use a kitchen torch to toast the meringue.
NOTES
A dough tamper can make pressing in these mini crusts especially easy - one of the tampers in this set fits exactly into a muffin pan, making super fast work of the crust!
You can easily substitute other types of citrus juice (or even other tart juices) to make this curd. Some of my favorites include lime, grapefruit, tangerine, and passionfruit!
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
