Description:
Air Fryer Lemon Meringue Tarts are a refreshing and elegant dessert, perfect for any occasion. These individual-sized tarts feature a crisp, golden crust filled with tangy lemon curd and topped with fluffy meringue, lightly toasted for a beautiful finish.
Preparation Time: 35 minutes
Servings: 6 mini tarts
Nutritional Information (per tart):
- Calories: ~200 kcal
- Protein: 3g
- Carbohydrates: 25g
- Fat: 9g
- Fiber: 1g
Ingredients:
For the Tart Shells:
- 1 sheet store-bought pie crust (or homemade, if preferred)
For the Lemon Curd Filling:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice (2–3 lemons)
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter, cut into pieces
For the Meringue Topping:
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions:
- Prepare the Tart Shells:
- Roll out the pie crust and use a round cutter to cut circles large enough to fit your mini tart pans.
- Press the dough into the tart pans and trim any excess. Prick the bottoms with a fork to prevent puffing.
- Cook the Tart Shells in the Air Fryer:
- Preheat the air fryer to 320°F (160°C).
- Place the tart shells into the air fryer basket and cook for 8–10 minutes, or until golden brown. Let cool completely.
- Make the Lemon Curd:
- In a heatproof bowl, whisk together egg yolks, sugar, lemon juice, and zest.
- Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens, about 8–10 minutes.
- Remove from heat and stir in the butter until smooth. Let cool to room temperature.
- Fill the Tart Shells:
- Spoon the cooled lemon curd into the prepared tart shells, filling each to the top.
- Prepare the Meringue:
- In a clean bowl, beat egg whites and cream of tartar on high speed until soft peaks form.
- Gradually add sugar and continue beating until stiff, glossy peaks form.
- Top and Toast the Meringue:
- Spoon or pipe the meringue onto the filled tarts, creating swirls or peaks.
- Return the tarts to the air fryer at 320°F (160°C) for 2–3 minutes, or until the meringue is lightly toasted.
- Serve:
- Allow the tarts to cool slightly before serving.
Notes:
- Storage: Store in the refrigerator for up to 2 days. Bring to room temperature before serving for the best flavor.
- Make Ahead: Prepare the tart shells and lemon curd a day in advance and assemble with meringue just before serving.
- Garnish: Add a twist of lemon peel or a mint leaf for an elegant presentation.
Enjoy these delightful Air Fryer Lemon Meringue Tarts, a perfect balance of tangy and sweet flavors! 😊