MINI LEMON
MERINGUE TARTS
baranbakery.com
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Mini lemon meringue tarts made with Athens Graham Cracker Phyllo Shells, homemade lemon curd and toasted vanilla bean meringue!
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Athens Phyllo Shells
Ingredients
CRUST
lemon granulated sugar egg yolks lemon juice cornstarch salt unsalted butter
LEMON CURD
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egg white granulated sugar vanilla bean paste salt
Ingredients
TOPPING
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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.
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STEP 2:
Add egg yolks, lemon juice, cornstarch and salt. Pulse until combined. Heat the mixture in a saucepan until thick.
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STEP 3:
Remove from heat and whisk in the butter. Pour the mixture through a sieve into another bowl to remove any chunks.
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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.
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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.
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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.
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STEP 7:
Using a torch, toast the marshmallow fluff. Refrigerate for 1 hour before serving.
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baranbakery.com
Full Recipe