Petite Lemon Meringue Tarts

Servings: 22


1/2 cup (4 ounces) Wisconsin mascarpone cheese, at room temperature
1/8 cup superfine sugar
1/2 cup store-bought lemon curd
22 minis (1 1/4-inch) mini phyllo tart shells, baked
1 1/2 cups prepared meringue mixture (available in baking sections of some stores*)
22 pieces crystallized, edible flowers, optional

Cooking Directions:

Preheat the broiler.

In a medium mixing bowl, whip the cheese with the sugar until creamy. Pipe a scant layer of cheese in the bottom of each tart shell. Top with a scant layer of lemon curd.

Place the filled tart shells, evenly spaced, on a sheet pan. Pipe 1 tablespoon of meringue onto the top of each tartlet. Place under the broiler, 4 to 6 inches from the flame, for approximately 1 minute or until slightly browned. Bring the tarts to room temperature before serving. Garnish each tart with a crystallized flower.

*For whipped cream-topped tart, omit meringue and whip 1 cup whipped cream, adding 1/8 cup sugar when soft peaks form. Continue beating until firm peaks form—do no overbeat. Spoon a dollop of whipped cream on top each or spread over top of each and refrigerate until serving time.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Did you try this recipe?  Please sign in and provide a review.