Mini Lemon Meringue Cups (Muffin-Tin Tartlets)

Instructions

1. 01**Prepare the muffin tin and preheat oven**
2. 02- Generously grease all 12 cups of a standard muffin tin with very soft butter, making sure to coat the sides and corners well. Dust lightly with flour, tapping out the excess.
3. 03- Preheat oven to 350°F (175°C). Place an oven rack in the middle position.
4. 04**Make the crust dough**
5. 05- In a medium bowl, whisk together flour, powdered sugar, and salt.
6. 06- Add the cold butter cubes. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
7. 07- In a small bowl, whisk together egg yolk and vanilla. Drizzle over the flour mixture and gently toss with a fork until it starts to clump.
8. 08- Use your hands to press the mixture together into a soft dough; it should hold when squeezed. If it's too dry and crumbly, add 1 teaspoon cold water and work it in lightly.
9. 09**Portion and form the crusts**
10. 10- Divide the dough into 12 equal portions (about 20-22 g each; or eyeball, then adjust).
11. 11- Roll each portion into a ball, then press into the bottom and up the sides of each muffin cup, aiming for an even thickness about 1/8 inch. Take your time; thin, even walls bake more evenly than thick clumps at the bottom.
12. 12- Prick the bottoms lightly with a fork (2-3 times per cup) to reduce puffing.
13. 13**Blind-bake the crusts**
14. 14- Bake the crusts at 350°F (175°C) for 12-14 minutes, until they are just set and lightly golden at the edges.
15. 15- If any bottoms have puffed, gently press them back down with the back of a spoon while still hot.
16. 16- Reduce oven temperature to 325°F (165°C). Leave oven on.
17. 17**Make the lemon filling**
18. 18- While the crusts bake, in a medium, heavy-bottomed saucepan, whisk together whole eggs, egg yolks, sugar, lemon juice, lemon zest, and salt until smooth and thoroughly combined.
19. 19- Place the pan over medium-low heat. Cook, whisking constantly (really, don't stop), until the mixture thickens to the consistency of loose pudding and reaches 170-175°F (77-80°C), 6-10 minutes depending on your stove. Do not let it boil hard.
20. 20- Remove from heat. Add butter pieces and whisk until completely melted and the curd is glossy and smooth.
21. 21- Pour the hot curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and zest strands. Press it through with a spatula; don't skip this if you want a silky texture.
22. 22**Fill and bake the lemon cups**
23. 23- While crusts are still warm, evenly divide the warm lemon curd among the 12 cups (about 2 generous tablespoons per cup).
24. 24- Gently tap the pan on the counter to level the filling.
25. 25- Bake at 325°F (165°C) for 8-10 minutes, just until the edges of the curd look set but the centers still wobble slightly when you jiggle the pan.
26. 26- Remove from the oven and cool in the pan on a rack for 30-40 minutes, then refrigerate the pan for at least 1 hour to fully chill and firm the filling before adding meringue.
27. 27**Loosen and partially unmold the lemon bases**
28. 28- Once chilled, run a thin offset spatula or small knife around the sides of each cup to loosen the crusts.
29. 29- Gently twist each lemon cup to be sure it's free, but leave them in the tin for stability when you torch or broil the meringue later.
30. 30**Make the meringue**
31. 31- In a very clean, dry metal or glass bowl, add the 3 egg whites, cream of tartar, and salt.
32. 32- Using a hand mixer or stand mixer with the whisk attachment, beat on medium speed until the whites are foamy and opaque, about 1 minute.
33. 33- Increase speed to medium-high and gradually add the sugar, 1-2 tablespoons at a time, beating well after each addition.
34. 34- Continue beating until the meringue is glossy and holds stiff peaks that curl just at the tips, 3-5 more minutes. Beat in the vanilla briefly at the end. Do not overbeat to the point of dryness.
35. 35**Top the lemon cups with meringue**
36. 36- Spoon the meringue evenly over the lemon filling in each cup, using about 2 tablespoons per cup.
37. 37- Use the back of a spoon to spread the meringue all the way to the crust edges to seal in the lemon layer (this helps prevent weeping).
38. 38- Swirl or spike the tops decoratively; more peaks mean more toasted tips.
39. 39**Toast the meringue (broiler method)**
40. 40- Position an oven rack about 6 inches from the broiler element. Preheat the broiler on high for 3-5 minutes.
41. 41- Place the muffin tin on a baking sheet (for easier handling) and slide under the broiler.
42. 42- Broil 30-90 seconds, watching constantly, until the meringue is evenly golden with some darker tips. Rotate the pan as needed for even browning. Do not walk away - meringue burns fast.
43. 43- Alternatively, use a kitchen torch to toast the meringue in the tin until golden.
44. 44**Chill briefly, then unmold completely**
45. 45- Let the toasted cups cool at room temperature for 15-20 minutes.
46. 46- Refrigerate the whole pan for another 30-60 minutes to help the lemon and meringue set together.
47. 47- To unmold, use a thin offset spatula to lift each cup straight up from the bottom while gently twisting. Transfer to a serving platter. If a crust resists, run the spatula around again to free any sticky spots.