Mini lemon meringue tarts made with Athens Graham Cracker Phyllo Shells, homemade lemon curd and toasted vanilla bean meringue!

Athens Phyllo Shells



lemon granulated sugar egg yolks lemon juice cornstarch salt unsalted butter


egg white granulated sugar vanilla bean paste salt



STEP 1: For the lemon curd, bake the phyllo shells for 4 min at 425F. Peel a lemon and pulse in a food processor with sugar until shredded.

STEP 2: Add egg yolks, lemon juice, cornstarch and salt. Pulse until combined. Heat the mixture in a saucepan until thick.

STEP 3: Remove from heat and whisk in the butter. Pour the mixture through a sieve into another bowl to remove any chunks.

STEP 4: For the marshmallow puff, heat water. Place a bowl of egg whites and sugar on top of the simmering water to create a double boiler.

STEP 5: Whisk until egg whites are frothy and the sugar is dissolved. Remove from heat and beat. Add vanilla bean paste and salt. Beat until combined.

STEP 6: To assemble, lay out the shells and add the lemon curd on the bottom half. Pipe the marshmallow fluff over the lemon curd until filled.

STEP 7: Using a torch, toast the marshmallow fluff. Refrigerate for 1 hour before serving.

Click the link below for the full recipe!