September 20, 2005

Mini Lemon Meringue Tartlets

I made these cute little betties a while back, so this recipe will be a little piecemeal, but I think it'll work just fine for anyone who is interested.

First you start with a basic recipe for Pate Sucree (french for ze tart dough. just kidding)

Or, if you want to go the Sandra Lee route, which I did, roll out some premade pie crust and cut it with a circle cookie cutter. Voila!

The way I shaped them was to use a
mini cupcake pan but I only brought the dough up on the sides a little ways.

Then add your filling. I generally use curds for these. A few ideas are:

Passion Fruit Curd
Lemon Curd** My choice
Lime Curd
Vanilla Curd
Apple-Cinnamon Fruit Curd
Cranberry Curd
Banoffee Curd

Add a small spoonfull of your desired curd to your baked tartlets.

I don't have any pictures that show off the pretty lemon curd filling, but believe me, its really there.

For the meringue:
7 egg whites
3/4 cup sugar
1/4 teaspoon salt

Heat broiler. Bring a medium saucepan of water to a simmer. Combine 7 egg whites, 3/4 cup sugar, and 1/4 teaspoon salt in bowl of an electric mixer. Hold bowl over simmering water; whisk until the mixture is warm and the sugar has dissolved, about 3 minutes.

Return bowl to mixer fitted with the whisk attachment, and beat until stiff peaks form. Using an offset spatula, spread each pie with meringue so the filling is covered and the meringue touches the edges of the piecrusts. (Recipe from

Top with meringue and brown slightly under the broiler, about 30-45 seconds. Let cool and git to servin'!

All in all they are pretty tasty. If you are going for more bang for your buck as well as something super quick, these hit the spot. And you don't have to worry about eating the WHOLE pie.