Muffin-Tin Lemon Meringue Tarts
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INGREDIENTS
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Crust
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1 cup (226g) unsalted butter, at room temperature
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1 cup (106g) light brown sugar
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1 large (56g) egg
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1 teaspoon pure vanilla extract
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3¼ cups (392g) all-purpose flour
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½ teaspoon baking powder
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½ teaspoon fine sea salt
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Filling
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1 cup (226g) freshly squeezed lemon juice
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1¾ cups (347g) granulated sugar
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5 large (283g) eggs
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2 large (43g) egg yolks
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½ cup (120g) mascarpone cheese
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Pinch of fine sea salt
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Meringue
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2 large (177g) egg whites
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¼ teaspoon cream of tartar
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¾ cup (149g) granulated sugar
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