Lemon Meringue Tarts

Tart Dough

In a large bowl, gently cream together the Mirage Margarine and granulated sugar for 2 minutes. Scrape down the sides of the bowl with a rubber spatula.

Add the flour into the margarine mixture and gently stir on low speed until the dough is in several small, pea sized pieces.

Turn off the mixer and add in the egg yolks. Mix the dough on low until an even consistency is reached.

Using your hands, begin to squeeze together the pieces of dough into one large ball. Flatten the ball and wrap with plastic wrap. Store the dough in the fridge for at least 1 hour before using.

Preheat your oven to 325F.

While the dough is resting, prepare the lemon curd if you have not already done so, and allow it to chill fully.

Once the dough has rested, roll it until it is 1/4 inch thick. Cut rounds slightly larger than your tart moulds. Press the dough gently into the moulds, patching any holes that occur.

Blind bake the tart shells for 20 minutes. Then remove the baking beans, and continue baking for another 15 minutes, or until the crust is dry across the bottom and golden brown on the edges. If the edges are browning too quickly, turn down your oven temperature slightly.

Once golden and fully baked, remove the shells from the oven and allow them to fully cool before filling.

Lemon Curd Filling

In a large bowl with an electric mixer, cream together the Mirage Margarine, lemon zest, and sugar on high for 5 minutes.

Add the eggs one at a time, mixing each one in completely before adding the next.

Add in the lemon juice and a pinch of salt. Mix for 2 minutes on medium speed.

Pour the mixture into a stainless steel pot and stir over low heat until it starts to thicken and bubble, approximately 8-10 minutes.

Pour through a strainer into a food safe container. Cover the curd with plastic wrap pressed right against the surface to prevent a skin from forming.

Chill the curd right away for at least 3 hours before using.

Assembly

Once the tart shells are cool, and the curd is set, begin filling the shells with the lemon curd.

Next, begin preparing your meringue. Place the egg whites in a clean, dry bowl and begin whisking them with an electric mixer on medium speed. Once the whites begin to bubble, reduce your speed to low and begin adding in the sugar slowly a few teaspoons at a time.

Once all the sugar is added, turn the speed back up to medium and allow the meringue to whip until it reaches a medium-stiff peak.

Place the firm meringue into a piping bag fitted with a flat or star tip and begin piping the fluffy egg topping across the surface of a tart. Repeat this with all the tart shells.

Using either a blow torch, or oven broiler set on high, toast the meringue until it reaches a dark amber colour across 90% of the meringue.

Baker’s Tips:

• If your mixing bowl is dirty or wet when you go to make your meringue, it will have troubles gaining any volume, or getting that medium-stiff consistency, as water and fat do not allow the egg whites to trap in air. So if you are having a lot of troubles, sometimes it is best to start again.
• If you don’t have mini tart pans with removable bottoms, try making mini tart shells by using a muffin pan or mini-muffin pan. these make for great bite sized snacks.