Just before the mini lemon tarts are ready to be served, prepare the meringue topping.

Place the mini lemon tarts in the fridge to set for at least 2 hours before topping with the meringue and serving.

Slightly heat up in the microwave when ready to fill the tart shells as it will be easier to pour when more fluid.

Either pour directly into the baked tartlet shells or keep in the fridge in an air-tight container for 3 days.

Photo 8: pour through a thin-mesh sieve to remove any bits of cooked eggs and get a really smooth lemon curd filling.

If the line stays clear when you move the spoon and no liquid drips back over it, it's ready. To know the curd is ready, either use a food thermometer (the curd has to reach 82'C / 180'F) or dip the back of a spoon in it and draw a line with your finger (be careful, it'll be hot). The exact time will depend on the temperature of your stove.

Photo 7: continuously whisk (still on low heat) for 5 to 15 minutes or until the curd has thickened.

Whisk until fully melted and incorporated before adding more.

Photo 6: Slowly add the cubes Butter, a little bit at the time.

Be careful not to let the liquid boil or it will cook the eggs (and you will get scrambled eggs). Turn on low heat and keep whisking for about 5 minutes, or until the liquid starts to slightly thicken.

Photo 5: Place the Lemon Juice & Zest, Egg Yolks and Sugar in a small Saucepan.

The Lemon Curd Filling can be prepared while the pastry is chilling in the fridge, or once the shells are baked. You can ready more about using a muffin tin to make mini tartlet shells here. Bake for 10 minutes, then remove the weights and baking paper and bake for an additional 10 minutes or until dry and lightly golden.

Line each pastry with a small piece of baking paper (scrunch it up first so that it fits more easily) and fill with baking weights, dry beans or rice. Photo 4: Preheat your oven on 160'C/325'F and place the mini muffin tin in the freezer in the meantime.Dock (prick) the bottom with a small fork, then place back in the fridge for at least 1 hour. Cut out any extra pastry with a small sharp knife if required. The pastries should be sticking to the edges. Photo 3: slide each pastry disks inside the openings of a Mini Muffin Tin and gently press on the bottom and side to remove any air bubbles.Each pastry disks should be at least as wide as the opening of the Mini Muffin Tin, preferably slightly larger. Photo 2: use a small round (or fluted) Cookie Cutter to cut out disks of pastry.Place in the fridge to rest for at least 1 hour. I recommend rolling it quite thinly so that the crust is not too thick, about 2 to 3 mm (1/16 to 1/8 inch) thick. Thinly roll into a large circle using a rolling pin. Bring the pastry together into a large bowl and gently flatten it between two sheets of baking paper (lightly floured if sticky).Add the Egg and mix until a loose dough starts to come together.

Mix in the very cold Butter cut into small cube until you get fine crumbs. Place the Flour, Icing Sugar and Salt in the bowl of your Food Processor and pulse to combine.

You can find the step-by-step instructions to make it by hands here. This pastry can be made by hands by I personally love to make it in the food processor as it is much quicker, cleaner and easier. Or simply buy a pre-made shortcrust pastry if preferred! Mini Tartlet Shellsįor this recipe, I used my classic French Pâte Sablée (Shortcrust Pastry) recipe but you could also use a Pâte Sucrée (Sweet Shortcrust Pastry) if you want. Both the mini pie crusts and the lemon curd filling can be prepared in advance, but the meringue needs to be added last minute as it tends to melt. There are three main steps to make these Mini Lemon Meringue Tarts.

Best mini lemon curd tart recipe