These little lemon meringue tartlets are the perfect little individual dessert. Crisp and buttery shortbread crusts are filled with a tangy and sweet lemon curd filling and then topped with a fluffy, marshmallow-y Italian meringue that is lightly toasted. I love individual desserts because it lowers the chances of my having to share with anyone. And these are so perfect for spring or summer with their bright yellow color and zippy flavor. Zippy is a good word for describing food, right?
The Italian meringue on top of the tarts is nice because it’s already cooked, so you don’t have to worry about cooking it for awhile in the oven so that its safe to eat. Italian meringues have a hot sugar syrup whipped into the egg whites as they are beating, which cooks them and gives them a fluffy, marshmallow-like quality.
To toast the meringue, I use a Culinary Torch that makes quick browning a snap. I’ve had one for about 10 years and have only had to switch out the gas cartridge once. I definitely don’t use it super frequently, but when I do need it, it is SO nice to have on hand. It’s also great for things like creme brulee. If you don’t have a torch, you can use a broiler, but just make sure to watch it very carefully as it can burn rather quickly.
*Meringue recipe adapted from Food.com
*********My mouth is watering just looking at these amazing pictures! I am a HUGE fan of everything lemon, so this would be right up my alley. A big thanks to Kayley for always sharing such incredible recipes. If you are as big of a fan of her stuff as I am, you should definitely go subscribe to her blog right now, and for sure go follow her on Facebook as well.