LEMON MERINGUE TARTS IN PHYLLO CUPS
These tarts are actually easier to make than they appear. They make a beautiful addition to a dessert tray for company!
Provided by That Napa Chicken R
Categories Tarts
Time 1h
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- For curd: Whip eggs and sugar until very light and fluffy with a whip attachment.
- Gradually mix in lemon juice and rind. Place over boiling water and cook, whisking until extremely thick, about 5 10 minutes.
- Remove from heat and whisk in butter. Pour into a container, cover with plastic wrap and chill overnight to stiffen.
- For tart dough:
- Lay one sheet of phyllo on work surface. Brush with clarified butter and sprinkle with sugar.
- Repeat the process with the second and third sheets. Cut into 3-inch squares.
- Lay 18 tartlet molds upside down on a sheet pan. Lay 1 square of phyllo over each pan, then place a second one on top of phyllo to help form tartlet shells. The square corners will spread out flat on the sheet pan.
- Bake in this upside down position weighted down with another sheet pan at 375 degrees Fahrenheit until golden brown.
- Let phyllo cool slightly, but while still warm remove from molds. Cool completely then fill with lemon curd by piping with a plain tip.
- For meringue:
- Whip egg whites until stiff but not dry then add the brown sugar gradually and continue whipping until stiff.
- Pipe onto lemon curd with a star tip and brown with a blow torch or under the broiler.
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Semya Salley
[email protected]These tarts are a bit time-consuming to make, but they're definitely worth the effort.
ngieme tshundala
[email protected]I've made these tarts several times, and they're always a hit. I love the combination of the tart lemon filling and the sweet meringue.
Valencia GREEFF
[email protected]These tarts are so easy to make, and they're always a crowd-pleaser.
Nadeen khan Ali
[email protected]I'm not sure what I did wrong, but my tarts turned out a little dry. I think I might have overcooked them.
zawir khan
[email protected]My kids loved these tarts! They were the perfect after-school snack.
Rejon Khan
[email protected]???
Juanelys Rios
[email protected]Overall, I thought these tarts were delicious and would definitely make them again.
Mahi Manan
[email protected]These tarts are a bit too sweet for my taste.
Ashley Bleuer
[email protected]The phyllo pastry was a bit too crispy for my liking, but the overall flavor of the tarts was great.
Bayjied Hasan
[email protected]I'm not a huge fan of lemon desserts, but these tarts were surprisingly good. The meringue was especially delicious.
Military Base
[email protected]These tarts are perfect for a special occasion.
M S GAMING YT
[email protected]The lemon filling was a bit too tart for my taste, so I added a little bit of sugar. The tarts were still delicious.
Blu Won
[email protected]I had never worked with phyllo pastry before, but the instructions were easy to follow. The tarts were a bit time-consuming to make, but they were worth the effort.
Kathy Duryea
[email protected]I followed the recipe exactly, and the tarts turned out perfectly. They were a hit with my friends and family.
Zara muhammad
[email protected]These lemon meringue tarts in phyllo cups were a delightful treat! The phyllo pastry was crispy and flaky, while the lemon filling was tangy and sweet. The meringue was the perfect finishing touch, adding a light and fluffy texture.