Elegant and refined, Lemon Meringue Tartlets are the perfect miniature dessert for those who adore a bright citrus flavor balanced by the richness of buttery pastry and the light sweetness of Italian meringue. These tartlets feature a crisp tart shell filled with velvety lemon curd and topped with delicately torched meringue, finished with a slice of fresh lime or lemon for a visually stunning presentation.
Why You’ll Love This Recipe
These tartlets are a beautiful and sophisticated dessert option, ideal for afternoon teas, dinner parties, or festive occasions. Their individual size makes them easy to serve and enjoy, while the contrast between the tart lemon filling, crisp pastry, and airy meringue creates an unforgettable flavor and texture combination. Plus, making Italian meringue adds a professional touch that elevates the entire dessert.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the tart crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
For the lemon filling:
- 1/2 cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsalted butter, cubed
For the Italian meringue:
- 2 egg whites
- 1/2 cup sugar
- 2 tablespoons water
- 1/4 teaspoon cream of tartar
- Pinch of salt
Garnish:
- Thin lime or lemon slices, dried or fresh
Directions
- Make the tart shells: In a food processor, pulse together the flour, powdered sugar, and salt. Add cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water (a tablespoon at a time) until the dough begins to come together.
- Chill and shape the dough: Flatten the dough into a disc, wrap in plastic, and chill for 30 minutes.
- Prebake the crusts: Preheat the oven to 350°F (175°C). Roll out the dough and press it into mini tart pans. Trim excess dough, prick the bottoms with a fork, and chill for 10 more minutes. Bake for 15 minutes or until lightly golden. Allow to cool.
- Prepare the lemon filling: In a medium saucepan, whisk together lemon juice, zest, sugar, and eggs over medium heat. Add the cubed butter and whisk constantly until the mixture thickens (about 5–7 minutes).
- Strain and fill: Strain the curd through a fine sieve for a silky texture. Pour into the cooled tart shells and refrigerate until set (about 2 hours).
- Make the Italian meringue: In a small saucepan, heat sugar and water to 240°F (115°C). While the syrup heats, beat the egg whites with cream of tartar and salt until soft peaks form.
- Combine and whip: Slowly drizzle the hot sugar syrup into the egg whites while beating at high speed. Continue whipping until the mixture forms glossy, stiff peaks.
- Decorate: Pipe or spoon meringue over the tartlets in decorative swirls. Lightly torch the tops until golden brown.
- Garnish and serve: Finish each tartlet with a slice of fresh or dried lime or lemon. Serve chilled.
Servings and timing
This recipe makes approximately 8–10 tartlets, depending on the size of your mini tart pans.
Prep time: 30 minutes
Cook time: 25 minutes
Chill time: 2 hours
Total time: Approximately 3 hours
Variations
- Berry lemon tartlets: Add a layer of raspberry or blueberry compote beneath the lemon filling.
- Graham cracker crust: For a quicker option, use graham cracker crusts instead of pastry dough.
- Coconut meringue: Add a tablespoon of shredded coconut to the meringue for texture and flavor.
- Orange version: Substitute part of the lemon juice with orange juice for a milder citrus flavor.
- No torch method: Place the tartlets under the broiler briefly to brown the meringue if you don’t have a kitchen torch.
Storage/Reheating
Lemon meringue tartlets are best enjoyed the same day they are assembled but can be stored in the refrigerator for up to 2 days in an airtight container. The crust may soften slightly over time due to the moisture from the filling and meringue.
Do not freeze assembled tartlets, as meringue does not freeze well. If preparing in advance, bake and store the tart shells separately and assemble just before serving.
FAQs
What’s the difference between Italian and French meringue?
Italian meringue is made by pouring hot sugar syrup into whipped egg whites, resulting in a more stable, glossy finish ideal for piping. French meringue is less stable and made by whipping egg whites with sugar without heat.
Can I make the lemon curd ahead of time?
Yes, the lemon curd can be made up to 3 days in advance and stored in the refrigerator in an airtight container.
Why did my meringue collapse?
Collapsing meringue can occur if the sugar syrup wasn’t hot enough, or if the egg whites were over- or under-beaten. Ensure stiff, glossy peaks are achieved for best results.
How do I prevent my tart crusts from shrinking?
Chill the dough thoroughly before baking, avoid overworking it, and use pie weights or prick the base with a fork to prevent puffing.
Can I use store-bought tart shells?
Yes, you can use pre-made mini tart shells to save time, though homemade crusts offer a fresher taste and texture.
Is it safe to eat Italian meringue?
Yes, Italian meringue is safe because the hot sugar syrup cooks the egg whites, making it safe to consume without further baking.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor and acidity, but in a pinch, you can use high-quality bottled juice.
How can I add more lemon flavor?
Increase the lemon zest or add a few drops of lemon extract to intensify the citrus flavor in the filling.
Can I make one large tart instead?
Yes, this recipe can be adapted to a standard 9-inch tart pan. Baking and setting times may vary slightly.
Do I need a sugar thermometer for the meringue?
While it’s highly recommended to ensure precision, you can approximate the syrup’s readiness by observing when it reaches a thick, rapid boil (soft-ball stage).
Conclusion
Lemon Meringue Tartlets are a sophisticated yet approachable dessert, balancing sweet, tart, and creamy elements in a beautifully crisp shell. With a few simple techniques and quality ingredients, you can craft an elegant treat that’s perfect for entertaining or simply savoring a moment of citrusy indulgence. Whether you’re a seasoned baker or new to tart-making, this recipe delivers professional-quality results every time.
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Lemon Meringue Tartlets
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes (including chilling time)
- Yield: 8–10 mini tartlets 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Elegant mini lemon tartlets with a silky citrus filling, buttery crisp tart shells, and swirls of perfectly torched Italian meringue, finished with a thin slice of fresh lime for a zesty flourish.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
- 1/2 cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsalted butter, cubed (for filling)
- 2 egg whites
- 1/2 cup sugar (for meringue)
- 2 tablespoons water
- 1/4 teaspoon cream of tartar
- Pinch of salt
- Thin lime or lemon slices, dried or fresh (for garnish)
Instructions
- Make the tart shells: In a food processor, pulse flour, sugar, and salt. Add butter and pulse until crumbly. Add egg yolk and cold water one tablespoon at a time until dough comes together.
- Flatten dough into a disc, wrap, and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out dough and press into mini tart pans. Trim edges, prick bottoms, and chill 10 minutes. Bake for 15 minutes until lightly golden. Let cool.
- Prepare lemon filling: In a saucepan, whisk lemon juice, zest, sugar, and eggs over medium heat. Add butter and cook, whisking constantly until thickened (about 5–7 minutes).
- Strain the lemon curd and pour into cooled tart shells. Chill until set, about 2 hours.
- Make the meringue: In a saucepan, heat sugar and water to 240°F (115°C). Meanwhile, beat egg whites with cream of tartar and salt until soft peaks form.
- Slowly drizzle the hot sugar syrup into the egg whites while beating on high speed until glossy, stiff peaks form.
- Pipe the meringue on top of each tartlet in decorative swirls.
- Lightly torch the meringue until golden brown.
- Garnish with a thin lime or lemon slice and serve chilled.
Notes
- Chilling the tart dough prevents shrinking during baking.
- Straining the lemon curd ensures a silky-smooth texture.
- Use a candy thermometer to ensure the sugar syrup reaches the correct temperature for stable meringue.
- Use a kitchen torch for precise control when browning the meringue.
Nutrition
- Serving Size: 1 tartlet
- Calories: 260
- Sugar: 20g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 70mg
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