Save to Pinterest Buttery, crisp tart shells filled with tangy lemon curd and topped with fluffy, toasted meringue—these bite-sized treats are a perfect balance of sweet and tart.
I have enjoyed making these mini lemon meringue tarts for special occasions and family gatherings; they never fail to impress with their vibrant flavor and elegant look.
Ingredients
- For the Tart Shells: 1 1/4 cups (160 g) all-purpose flour, 1/2 cup (115 g) unsalted butter, cold and cubed, 1/4 cup (50 g) granulated sugar, 1 large egg yolk, 1–2 tbsp cold water, Pinch of salt
- For the Lemon Curd: 3 large eggs, 1/2 cup (120 ml) freshly squeezed lemon juice (about 2–3 lemons), 1 tbsp lemon zest, 3/4 cup (150 g) granulated sugar, 4 tbsp (55 g) unsalted butter, cubed
- For the Meringue: 2 large egg whites, 1/2 cup (100 g) granulated sugar, 1/4 tsp cream of tartar, 1/2 tsp vanilla extract (optional)
Instructions
- Prepare the Tart Shells:
- In a bowl, mix flour, sugar, and salt. Add cold butter and rub together until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water. Mix until dough just comes together, adding extra water if needed. Shape into a disk, wrap in plastic, and chill for 20 minutes. Preheat oven to 350°F (175°C). Roll out dough on a lightly floured surface to 1/8 inch (3 mm) thickness. Cut out circles to fit a mini muffin or tart pan (about 2 inches / 5 cm diameter). Gently press dough into greased pan. Prick bases with a fork. Bake for 12–14 minutes until lightly golden. Cool in pan for 10 minutes, then remove shells to cool completely.
- Make the Lemon Curd:
- In a heatproof bowl, whisk eggs, sugar, lemon juice, and zest. Set over a saucepan of simmering water (double boiler). Cook, whisking constantly, until thickened and coats the back of a spoon (about 8–10 minutes). Remove from heat, whisk in butter until smooth. Let cool slightly, then spoon or pipe lemon curd into cooled tart shells.
- Prepare the Meringue:
- In a clean, dry bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add sugar, beating on high until stiff, glossy peaks form. Beat in vanilla if using. Pipe or spoon meringue onto filled tarts, swirling decoratively.
- Finish the Tarts:
- Use a kitchen torch to lightly brown the meringue tops, or place tarts briefly under a broiler, watching closely. Serve immediately or refrigerate for up to 1 day.
Save to Pinterest These tarts always bring smiles at family celebrations, reminding me of warm afternoons spent baking with loved ones.
Required Tools
Mixing bowls, Electric mixer, Rolling pin, Mini muffin or tart pan, Whisk, Double boiler or heatproof bowl and saucepan, Kitchen torch or oven broiler
Allergen Information
Contains eggs, dairy (butter), and wheat (gluten). Check labels for potential cross-contamination if serving to those with allergies.
Nutritional Information
Calories: 180, Total Fat: 9 g, Carbohydrates: 23 g, Protein: 2 g (per tart)
Save to Pinterest Enjoy these delightful tarts fresh for the best flavor and texture.
Common Questions
- → How do I achieve a crisp tart shell?
Use cold, cubed butter rubbed into the flour to create coarse crumbs, then chill the dough before rolling out to maintain flakiness and prevent shrinking during baking.
- → What is the best way to cook lemon curd without curdling?
Cook the lemon curd over a double boiler while whisking constantly to gently thicken the mixture and prevent overheating or curdling.
- → How can I ensure stiff peaks for the meringue?
Beat egg whites with cream of tartar on medium speed until soft peaks form, then gradually add sugar while increasing speed until glossy, stiff peaks develop.
- → Can I prepare the tart shells in advance?
Yes, bake the tart shells ahead of time and store them airtight for up to two days to maintain their crispness.
- → What alternatives can I use to achieve a gluten-free version?
Substitute the all-purpose flour with a gluten-free blend suitable for baking to maintain texture and flavor.