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Perfect Mini Lemon Meringue Tarts

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These mini lemon meringue tarts are a delightful balance of tart and sweet, crisp and fluffy, perfect for any occasion. They feature a buttery crust, smooth lemon curd, and airy meringue topping.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/3 cup (40g) powdered sugar
  • 1 large egg yolk, room temperature
  • 1–2 tablespoons cold water
  • Pinch of salt
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • Zest of 2 lemons
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3 lemons)
  • 4 tablespoons (60g) unsalted butter, cut into cubes
  • 4 large egg whites, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Make the Tart Crust: In a food processor, pulse the flour, powdered sugar, and salt to combine. Add cold cubed butter and pulse until the mixture resembles coarse crumbs (about 10-15 pulses). Add the egg yolk and 1 tablespoon cold water, pulsing until dough starts to come together. If it’s dry, add the extra tablespoon of water.
  2. Chill the Dough: Turn the dough onto a floured surface, press into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Prepare Tart Shells: Roll out the dough on a lightly floured surface to about 1/8 inch (3mm) thickness. Cut out rounds slightly larger than your tartlet pans. Gently press the dough into each pan, trimming excess. Chill again for 15 minutes before baking.
  4. Bake the Shells: Preheat oven to 350°F (175°C). Line each tart shell with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, then bake for another 8-10 minutes until golden and crisp.
  5. Make the Lemon Curd: In a medium saucepan, whisk sugar and eggs until smooth. Stir in lemon zest and juice. Cook over medium-low heat, stirring constantly, until the mixture thickens to coat the back of a spoon (about 7-10 minutes). Remove from heat and stir in butter cubes until melted and smooth.
  6. Fill Tart Shells: Pour lemon curd into the cooled tart shells, filling nearly to the top. Let them cool while you prepare the meringue.
  7. Make the Meringue: In a clean, dry bowl, beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar while beating on high until stiff, glossy peaks form. Stir in vanilla extract if using.
  8. Top the Tarts: Spoon or pipe meringue onto the lemon curd, making little peaks or swirls.
  9. Brown the Meringue: Use a kitchen torch to lightly toast the meringue until golden, or place under a hot broiler for 1-2 minutes, watching carefully to prevent burning.
  10. Cool and Serve: Let the tarts cool completely before removing from pans. The meringue sets best once cooled.

Notes

Use room temperature eggs and clean, grease-free bowls for best meringue volume. Chill dough well to prevent shrinking. Use a kitchen torch for even browning of meringue or broil carefully. Dough can be made ahead and refrigerated up to 2 days. For gluten-free, substitute almond flour; for dairy-free, use plant-based butter and coconut oil.

Nutrition

Keywords: lemon meringue tarts, mini lemon tarts, homemade dessert, easy lemon tart, meringue topping, lemon curd, tart crust

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