Place the sheet of dough into the tart pan and press the dough into the bottom and side ridges of the pan. Re-roll the scraps for the rest of your mini tarts. Use a knife to cut out a rough circle about 1" bigger than your tart pans. Let the chilled dough sit on the counter for 10 minutes before rolling. Wrap in plastic wrap and chill in the fridge for at least 1 hour or overnight. Use your hands to press the dough together into a flattened disc. Turn the dough out onto a sheet of plastic wrap. Finally, add in the flour and mix on low until just combined into a dough that is soft and crumbly. Mix in the egg and vanilla extract until thoroughly combined. Add in the powdered sugar and salt and mix on low until combined. In a mixing bowl, use an electric mixer to beat softened butter until creamy. These lemon meringue tarts have 3 separate components: the tart shell, lemon filling, and meringue. I love the way these tarts look this way and breaking down all three components makes them a bit easier for me to handle especially if you make each component on separate days before assembling them together. The tarts are then topped with Swiss meringue (the egg whites are heated during the process so that they are safe to eat) and toasted with a kitchen blowtorch instead of in the oven. In this mini lemon meringue tart recipe, I've opted to fully bake the tart shells and fill them with a no-bake lemon curd filling. The pie crust is usually blind-baked (baked halfway without any filling) and then filled with lemon filling and topped with French meringue (the egg whites are not heated while making the meringue since it's going to be baked) before baking again to set the filling and toast the meringue in the oven. Lemon meringue pie is generally made in a pie dish instead of a fluted tart pan. Now you can have that bakery feeling at home! How these mini lemon meringue tarts are different from lemon meringue pie Cue me pressing my face up to the glass before deciding on my own personal-sized lemon tart. These mini lemon meringue tartlets always make me think of beautiful bakery displays with many little pastries. Mini 4" tarts are the perfect personal size or for sharing with someone else. Mini tarts take a little bit longer to make - they are smaller but you're repeating the same steps several times - but once you get in the flow of making them, their cuteness is worth it. Something about mini tarts is so precious. They look like a slice of sunshine and are perfect for lemon season or as a Spring or Summer dessert. These mini lemon meringue tarts are made with a shortcrust (pâté sucrée) tart shell, sweet and tangy lemon filling, and topped with toasted Swiss meringue.
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