Remove the tarts from their pans and place on a serving tray or sheet pan. Fill with warm lemon curd until tart shells are 3/4 full. You can pipe the lemon curd or use a spoon and spread it. Either method works great.
Next, slice the strawberries thinly and place one layer of strawberries on top of the curd in each mini tart.
Then prepare the Italian meringue.
To Make the Italian Meringue
Measure out eggs and pour them into a stand mixer fitted with a whisk attachment.
Add the sugar and water to a medium pot and turn the heat to medium. Don’t turn the heat up to high, as this can cause the temperature to rise too rapidly and go above the correct temperature.
Turn the mixer onto speed 4 or 5 on a 10 speed mixer and let the mixer run while the sugar syrup is cooking.
Check the whites every minute or so until it reaches stiff peaks. Turn the mixer on high for a minute or two if the whites aren’t at stiff peaks by the time the sugar syrup reaches temperature.
When the sugar syrup reaches 240 degrees, remove it from the heat. Turn the mixer to speed 5 and slowly pour the hot syrup into the whipping egg whites. For the best results, pour the syrup into the mixer between the edge of the bowl and the moving whisk. It can be a bit tricky, so pour slowly to keep it from splattering all over the bowl and your face!
Mix on medium high speed until the bottom of the bowl is cool to the touch and the meringue forms stiff peaks or almost stiff peaks. Either will do!
Remove from mixer and set aside.
Top mini lemon tarts with Italian meringue and spread to the edges so it covers or almost covers the curd and berries completely.
Brown the meringue in the oven at 350 for 10 minutes, or use a kitchen torch to quickly brown the meringue.
Chill for 1 hour to make sure the meringue and curd are nice and cold. Enjoy!
Store the tarts in the fridge until serving. These are best eaten the same day while the crust is perfectly crisp, but they are still good for a couple of days afterward. The crust will soften slightly, but it doesn’t get soggy.
This is a Baker Street Society original recipe. If you would like to modify this recipe for your own blog, please give credit as this is the honest thing to do!
Keywords: pate sablee, shortcrust pastry, mini lemon tarts, italian meringue