Meyer Lemon Curd Tartlets


One of the things I love to do most in the kitchen is to take left-overs and re-purpose them.  In other words, use it in a different way than originally intended.

Case in point:  the Meyer Lemon Curd Tartlets pictured above.

I love making Meyer Lemon Curd whenever I find Meyer lemons available.  A small jar  makes a great house gift at the holidays.

It is also delicious on scones or toast for breakfast or brunch or served with berries as a light dessert.  Or serve it with gingersnaps for dipping and a bowl of berries on the side like my sister did.

Yesterday I decided to make these tartlets with what remained of the Meyer Lemon Curd in my fridge.  I had a vision of these mini lemon meringue pies in my mind, and since it is my husband’s favorite dessert, decided to give it a try.

The most time consuming part was already done, making the filling , which in this case was the Meyer Lemon Curd.  So with a simple cookie crust and a meringue topping  in no time at all my remaining Meyer Lemon Curd reinvented itself as these wonderful  mini tarts.

Fortunately I had the mini tart pans. You could use a number of sizes, but mine are 3 and 1/2 inches. I only made 5 because that’s how far I stretched the cookie crust recipe designed for one 8 or 9 -inch tart pan, and there was enough lemon curd for 5 small tarts.

They were the perfect ending to our dinner of salmon and couscous last night and if i don’t get to them before there will still be one for each of us tonight!

Meyer Lemon Curd Tartlets

Meyer Lemon Curd

Cookie Crust  (from recipe follows)

Meringue (recipe follows)

Cookie Crust Recipe  (makes 1 8 or 9-inch tart, or 5 - 3and 1/2 -inch tartlets)

1 cup all purpose flour

1/3 cup confectioners sugar

1/8 teaspoon salt

1/2 cup cold, unsalted butter, cut into pieces

In your food processor place the flour, sugar, and salt and process to combine.  Add the butter and pulse until the pastry starts to come together and form clumps.



Place the pastry in the (lightly buttered or sprayed) tart pan (with removable bottom) and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) 

Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.)

Cover and place the pastry in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)


Preheat the oven to 425 degrees and place rack in center of oven.

When the pastry is completely chilled, place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13-15 minutes.  Remove from the oven and place on a wire rack to cool.

When cool, fill the tarts with the Meyer Lemon Curd, leaving some room for the meringue topping.



Make the meringue

Perfect Meringue For Topping Pies (Farm Journal’s Complete Pie Cookbook)

Here is the basic recipe for an 8, 9, or 10-inch pie or tart

For 8 ” Pie

2 egg whites

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1/4 teaspoon vanilla

1/4 cup sugar

For 9” Pie

3 egg whites

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1/2 teaspoon vanilla

6 tablespoons sugar

For 10” Pie

4 egg whites

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1/2 teaspoon vanilla

1/2 cup sugar

Have egg whites at room temperature to obtain greatest volume.  Place them in a medium bowl with cream of tartar, salt and vanilla.

Beat with electric or hand beater, at medium speed, until entire mixture is frothy.  Do not beat until eggs stiffen.

Add sugar, a little at a time, beating well after each addition.  Do not under-beat.  Beat until sugar dissolves to help prevent beading (those brown syrup drops on top).

To test, rub some of the meringue between your fingers to see if it’s still grainy. (The grains are undissolved sugar.)

Continue to beat until stiff, and pointed peaks form when you life the beater slowly.

Place spoonfuls (or pipe them on with a pastry bag) of meringue around edge of pie or tart filling, spreading it so it touches inner edge of crust to seal all around.  This prevents shrinkage.

Pile the remainder of meringue in center of pie and spread to meet meringue around edge.  If the filling is not covered completely, the oven heat may cause it to weep.  Lift up meringue over pie in points with the back of a teaspoon.

Bake in a 350 degree oven for 12 to 15 minutes, or until meringue peaks are golden brown.  Too long baking may cause weeping.  Cool gradually away from drafts.

Note:  You can substitute 1 teaspoon lemon juice for cream of tartar when making meringues for lemon, lime, and orange pies.  The acid in the juice gives the same result-a wonderful meringue!



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