1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup cold water
1 cup granulated sugar
1/4 cup cornstarch
1 cup water
1/2 cup fresh lemon juice
2 tablespoons lemon zest
4 large egg yolks
2 tablespoons unsalted butter
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Directions
1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
3. Gradually add cold water, mixing until the dough comes together. Wrap in plastic and chill for 30 minutes.
4. Roll out the dough and cut into circles to fit a mini tart pan. Press into the pan and prick the bottoms with a fork.
5. Bake the tart shells for 10-12 minutes or until golden brown. Let cool.
6. For the lemon curd, whisk together sugar, cornstarch, and water in a saucepan over medium heat until thickened.
7. Stir in lemon juice, zest, and butter. Remove from heat and whisk in egg yolks. Return to heat and cook until thick.
8. Spoon lemon curd into cooled tart shells.
9. For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
10. Spoon or pipe meringue over the lemon curd, ensuring it touches the crust edges to seal.
11. Bake in the oven for 10-12 minutes or until the meringue is lightly browned.
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12. Allow to cool before serving.
Variations & Tips
For a twist, try adding a hint of lavender to the lemon curd for a floral note. You can also experiment with different citrus fruits like lime or orange for a unique flavor profile. If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. For a more rustic look, use a spoon to create peaks in the meringue before baking.
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