Mini Lemon Meringue Tarts

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    24
  • Calories icon
    Calories
    153
based on 1 ratings

These delicate little lemon meringue tarts are perfect for any afternoon tea. The combination of buttery pastry with tangy lemon curd and finished with sweet toasted French meringue make this recipe utterly delicious. Use a blowtorch to toast the meringue or place under a hot grill for a few seconds. This quantity of dough makes 24 mini tarts, however, if you prefer to make 12 mini tarts, simply wrap any leftover dough in plastic wrap and place it in the freezer for up to 1 month. For 12 mini tarts, just half the quantity of lemon curd and meringue required.

recipe updated Jun 26, 2023

Ingredients

  • Butter icon
    Butter
    125 g
  • All purpose flour icon
    All purpose flour
    225 g
  • Caster sugar icon
    Caster sugar
    230 g
  • Egg icon
    Egg
    1
  • Lemon curd icon
    Lemon curd
    300 g
  • Egg white icon
    Egg white
    90 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Kenwood Chef
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Jug
  • kCook icon Work surface
  • kCook icon Lightly floured surface
  • kCook icon Mini muffin pan - 24-hole
  • kCook icon Piping bag
  • kCook icon Piping bag

Step preview

  1. Attach Creaming beater
  2. Add all purpose flour and butter to the Kenwood Bowl
  3. Mix with splashguard fitted - 1 min, Speed Min
  4. Add caster sugar and egg to a clean jug
  5. Mix until combined
  6. Pour sugar mixture into Kenwood Bowl
  7. Mix with splashguard fitted - 30 sec, Speed Min
  8. Transfer dough to work surface
  9. Wrap with plastic wrap
  10. Chill in fridge - 20 min
  11. Pre-heat oven - 160°C
  12. Place dough on lightly floured surface
  13. Roll out until 2mm thick
  14. Cut into rounds
  15. Transfer pastry to mini muffin pan
  16. Prick the pastry with a fork
  17. Line with parchment paper
  18. Fill with baking beans
  19. Bake - 10 min, 160°C
  20. Remove the parchment paper and baking beans from the pastry
  21. Bake - 5 min, 160°C
  22. Remove from oven and let cool
  23. Once cooled, transfer to a baking tray and set aside
  24. Add lemon curd to a clean piping bag
  25. Pipe the lemon curd onto each tartlet, filling them close to the edge
  26. Chill in fridge until needed
  27. Clean Kenwood Bowl
  28. Attach Whisk
  29. Add egg white to the Kenwood Bowl
  30. Mix with splashguard fitted until foamy - 1 min, Speed Max
  31. Add caster sugar to the Kenwood Bowl gradually while machine is running
  32. Mix with splashguard fitted - 5 min, Speed Max
  33. Transfer meringue to piping bag
  34. Pipe meringue onto cake
  35. Toast lightly with blow torch
  36. Serve
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