Mini Lemon Meringue Tarts
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Citrus pastry, a zingy lemon filling and a fluffy meringue topping.
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Confectioner's Sugar
Eggs
Butter
All Purpose Flour
Lemons
Orange Juice
Superfine Sugar
Cream of Tartar
Fine Salt
Vanilla Extract
Cornstarch
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A whole Lemon Meringue Pie in miniature version!
So pretty and they absolutely melt in the mouth! 🍋
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MIX FLOUR, SALT AND BUTTER. BIND WITH EGG YOLK, ORANGE JUICE, LEMON ZEST AND VANILLA.
MIX FLOUR, SALT AND BUTTER. BIND WITH EGG YOLK, ORANGE JUICE, LEMON ZEST AND VANILLA.
STEP 1
REFRIDGERATE, THEN CUT OUT PASTRY CIRCLES AND PRESS INTO TART TINS. ADD BAKING BEANS AND BAKE.
REFRIDGERATE, THEN CUT OUT PASTRY CIRCLES AND PRESS INTO TART TINS. ADD BAKING BEANS AND BAKE.
STEP 2
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MIX SUGAR, LEMON ZEST AND CORNSTARCH. ADD LEMON AND ORANGE JUICE, VANILLA AND WATER.
MIX SUGAR, LEMON ZEST AND CORNSTARCH. ADD LEMON AND ORANGE JUICE, VANILLA AND WATER.
STEP 3
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BRING TO A SIMMER THEN ADD BUTTER. WHEN MELTED ADD EGG YOLKS AND BRING TO A SIMMER AGAIN.
BRING TO A SIMMER THEN ADD BUTTER. WHEN MELTED ADD EGG YOLKS AND BRING TO A SIMMER AGAIN.
STEP 4
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WHISK EGG WHITES AND CREAM OF TARTAR. THEN GRADUALLY BEAT IN SUGAR, BEAT UNTIL STIFF PEAKS.
WHISK EGG WHITES AND CREAM OF TARTAR. THEN GRADUALLY BEAT IN SUGAR, BEAT UNTIL STIFF PEAKS.
STEP 5
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REHEAT LEMON FILLING, ADD TO PASTRY CASES.PIPE OVER STARS OF MERINGUE. BAKE FOR 18 MINS.
REHEAT LEMON FILLING, ADD TO PASTRY CASES.PIPE OVER STARS OF MERINGUE. BAKE FOR 18 MINS.
STEP
6
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