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Perfect Mini Lemon Meringue Tarts

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These mini lemon meringue tarts offer a perfect balance of tart lemon filling and fluffy meringue topping with a crisp buttery crust, ideal for elegant desserts and celebrations.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2 tbsp granulated sugar (for crust)
  • 1/4 tsp salt
  • 3–4 tbsp ice water
  • 1/2 cup (120ml) fresh lemon juice
  • 1 tsp lemon zest
  • 3/4 cup (150g) granulated sugar (for filling)
  • 3 large eggs, room temperature
  • 2 egg yolks, room temperature
  • 4 tbsp (55g) unsalted butter, cut into small pieces
  • 3 large egg whites, room temperature
  • 1/2 cup (100g) granulated sugar (for meringue)
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract (optional)

Instructions

  1. In a large bowl, combine flour, 2 tbsp sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Slowly add ice water until dough comes together. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Preheat oven to 375°F (190°C).
  3. Roll out chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut circles about 3.5 inches diameter. Press dough into mini tart pans, trim edges, and prick bottoms with a fork.
  4. Line tart shells with parchment paper and fill with pie weights or dried beans. Bake 12-15 minutes until edges are lightly golden. Remove weights and parchment, bake another 5 minutes to crisp bottoms. Let cool slightly.
  5. In a medium saucepan, whisk lemon juice, lemon zest, sugar, eggs, and egg yolks until smooth. Cook over medium-low heat, stirring constantly for 7-10 minutes until thickened. Remove from heat, stir in butter until melted. Strain and let cool slightly.
  6. Spoon lemon curd evenly into tart shells without overfilling.
  7. In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form. Beat in vanilla if using.
  8. Spread or pipe meringue over lemon filling, sealing edges.
  9. Toast meringue with a kitchen torch until golden or under broiler for 1-2 minutes, watching carefully.
  10. Cool tarts to room temperature, then chill at least 30 minutes before serving.

Notes

Use cold butter and handle dough minimally for flaky crust. Blind bake tart shells to prevent sogginess. Whip meringue to stiff peaks and seal edges to avoid weeping. Toast meringue carefully with torch or broiler. Chill tarts before serving for best texture. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut oil instead of butter.

Nutrition

Keywords: mini lemon meringue tarts, lemon tartlets, easy lemon dessert, elegant desserts, homemade lemon meringue, mini tarts recipe

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