Marigold brings nostalgic notes of honeysuckle and lemon meringue pie that transport you to the garden on a warm, sun-drenched afternoon. Here we took a cue from the tasting notes and whipped up a batch of mini lemon meringue tarts perfect for springtime gatherings and seasonal celebrations.
Marigold Lemon Tarts
Makes 12 tarts
Ingredients
Crust:
- 1 ½ cups all-purpose flour
- 1/3 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup butter, chilled and cubed
- 1 egg yolk
- 1/2 tsp vanilla
- 2 teaspoons heavy cream
Marigold Lemon Filling:
- 4 eggs, separated
- 3/4 cup sugar
- 1/3 cup lemon juice
- 1 sachet Marigold
- ¼ cup butter
Swiss Meringue:
- 4 egg whites (reserved from filling)
- 1 cup sugar
- Pinch of cream of tartar
Directions
- In a food processor, pulse the flour, powdered sugar and salt together a few times. Add in the chilled cubes of butter and blend until the butter is rice sized. Add in the egg yolk, vanilla and cream and blend until it forms a ball.
- Form the dough into a disk and wrap in plastic wrap and place in the fridge for one hour and up to 3 days.
- Preheat the oven to 375 degrees.
- On a clean work surface, dust with flour and roll out the dough into a 1/8 inch sheet. Cut out into twelve 4 inch rounds and gently press into 3-inch tart pans. Place back in the fridge to rest for 15 minutes.
- Bake in the oven for about 15-18 minutes or until golden brown.
- For the filling, add the egg yolks and sugar in a medium saucepan. Using a whisk, beat together until pale, about 2 minutes. Cut open the marigold sachet and add to the egg yolk mixture along with the lemon juice. Mix together until smooth and place over medium heat. Continue to cook while mixing until thickened. Remove from the heat and add the butter, mixing together vigorously.
- Pour the mixture through a sieve to separate out the tea. Some flecks will remain but that’s okay. Pipe the filling into the cooled shells, and place in the fridge to chill.
- While the tarts are chilling, place the remaining egg whites and sugar in a double boiler. Cook slowly until the sugars melt and the mixture starts to thicken, about 5-8 minutes. Pour into a standing mixer with a pinch of cream of tartar. With a whisk attachment, mix on low for a few minutes, gradually turning up the speed to high as the mixture thickens. Whisk on high for 5-8 minutes, until stiff peaks occur.
- Place in a piping bag fitted with a 2D tip. Pipe in circles on the chilled tarts starting in the center and ending on the outside. Toast with a kitchen torch to create toasty little swirls.
- Enjoy!
*Note
If making ahead, wait until just before serving to make and top with the meringue.