Elegant and zesty, these Lime Meringue Tartlets feature buttery shortcrust shells filled with tangy lime curd and crowned with perfectly torched meringue swirls. Garnished with thin slices of lime, they offer a sophisticated twist on the classic lemon meringue pie in an individual, bite-sized format ideal for entertaining or indulging.
Why You’ll Love This Recipe
These tartlets strike the perfect balance between tart and sweet, with a bright lime filling that contrasts beautifully with the pillowy, toasted meringue. The homemade tart shells are crisp and buttery, offering a sturdy and flavorful base. Each component can be made ahead of time, making them ideal for special occasions. They’re also visually stunning, making them a show-stopping dessert for any event.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the tart shells:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tablespoons cold water
For the lime curd:
- 1/2 cup fresh lime juice (about 4 limes)
- Zest of 2 limes
- 1/2 cup granulated sugar
- 3 large eggs
- 6 tablespoons unsalted butter, cubed
For the meringue:
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Directions
- Make the tart shells: In a food processor, pulse the flour, powdered sugar, and cold butter until the mixture resembles coarse crumbs. Add the egg yolk and enough cold water to bring the dough together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out the chilled dough and press it into mini tartlet pans. Prick the bottoms with a fork to prevent puffing.
- Bake the tart shells at 350°F (175°C) for 15–18 minutes or until golden brown. Let cool completely before filling.
- Prepare the lime curd: In a saucepan over medium-low heat, whisk together lime juice, zest, sugar, and eggs. Stir constantly until the mixture thickens (about 8–10 minutes).
- Remove from heat and stir in the cubed butter until smooth. Strain through a fine mesh sieve and cool slightly. Fill each cooled tart shell with lime curd and refrigerate until set.
- Make the meringue: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar while beating until stiff, glossy peaks form. Add vanilla and mix briefly.
- Pipe the meringue onto the chilled lime curd tartlets. Use a kitchen torch to gently brown the meringue until golden.
- Garnish with thin slices of lime before serving.
Servings and timing
Servings: Makes approximately 8–10 mini tartlets
Prep Time: 30 minutes (plus chilling)
Cook Time: 30 minutes
Total Time: 1.5 to 2 hours including chilling and cooling time
Variations
- Citrus Swaps: Substitute lemon, orange, or grapefruit juice for the lime for different citrus profiles.
- Crust Alternatives: Use a graham cracker or cookie crust for a no-roll option.
- Flavored Meringue: Add lime zest or a drop of lime extract to the meringue for enhanced flavor.
- Mini Pavlova Style: Skip the tart shell and serve lime curd in a baked meringue nest.
- Add a Crunch: Sprinkle crushed pistachios or coconut flakes over the meringue.
- Tangier Curd: Use less sugar in the curd for a more pronounced tartness.
- Decorative Touches: Garnish with edible flowers or candied lime peel for a sophisticated look.
- Vegan Option: Use a vegan curd (with cornstarch) and aquafaba for the meringue.
- Alcohol Infusion: Add a splash of limoncello or Grand Marnier to the curd for an adult twist.
- Large Tart: Make one 9-inch tart instead of individual tartlets for a more traditional presentation.
storage/reheating
Storage: Store assembled tartlets in an airtight container in the refrigerator for up to 2 days.
Reheating: Not applicable, as these tartlets are served cold. Avoid storing too long to maintain the crispness of the tart shell and the integrity of the meringue.
FAQs
Can I make the tart shells ahead of time?
Yes, you can bake the tart shells a day or two in advance. Store them in an airtight container at room temperature until ready to fill.
How do I know when the lime curd is thick enough?
The curd is ready when it coats the back of a spoon and holds its shape when stirred. It will thicken more as it cools.
Can I use bottled lime juice?
Fresh lime juice is recommended for the best flavor, but bottled juice can be used in a pinch if it is 100% lime juice with no additives.
What if I don’t have a kitchen torch?
If you don’t have a torch, you can briefly place the tartlets under a broiler. Watch closely to avoid burning the meringue.
Can I freeze the tartlets?
It’s best not to freeze the assembled tartlets, as the texture of the meringue may change. You can freeze the unfilled tart shells and lime curd separately.
Can I make this into a large tart?
Yes, the recipe can be adapted to fill one 9-inch tart shell instead of individual tartlets. Adjust baking times accordingly.
Why is my meringue weeping?
Weeping occurs when the sugar is not fully dissolved or if the meringue is overwhipped. Ensure gradual sugar addition and beat only to stiff peaks.
What’s the best way to pipe the meringue?
Use a star tip for a decorative look. Make sure the curd is fully chilled before piping to help the meringue stay in place.
How do I keep the tart shell from getting soggy?
Make sure the shells are fully cooled before adding the curd, and allow the curd to cool before refrigeration.
Can I use store-bought tart shells?
Yes, store-bought mini tart shells are a great shortcut if you’re short on time.
Conclusion
Lime Meringue Tartlets are the perfect dessert for those who love bold citrus flavor and refined presentation. With their buttery crusts, tangy lime curd, and fluffy toasted meringue, these mini desserts are a treat for both the eyes and the palate. They’re ideal for celebrations, dinner parties, or any occasion where you want to impress with minimal fuss.
Print
Lime Meringue Tartlets
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 6–8 tartlets 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Elegant mini tartlets filled with silky lime curd, topped with perfectly torched swirls of toasted meringue and garnished with thin lime slices – a zesty, refined dessert.
Ingredients
- For the tart shells:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tablespoons cold water
- For the lime curd:
- 1/2 cup fresh lime juice (about 4 limes)
- Zest of 2 limes
- 1/2 cup granulated sugar
- 3 large eggs
- 6 tablespoons unsalted butter, cubed
- For the meringue:
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Make the tart shells: In a food processor, pulse flour, powdered sugar, and butter until crumbly. Add egg yolk and water until dough just comes together. Chill for 30 minutes.
- Roll out dough and press into tartlet pans. Prick bottoms with a fork. Bake at 350°F (175°C) for 15–18 minutes or until golden. Cool completely.
- Prepare lime curd: In a saucepan over medium-low heat, whisk lime juice, zest, sugar, and eggs. Stir constantly until thickened, about 8–10 minutes. Remove from heat and stir in butter until smooth. Strain and cool slightly, then fill tart shells. Chill until set.
- Make the meringue: In a clean bowl, whisk egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating, then whip to stiff glossy peaks. Beat in vanilla.
- Pipe meringue over tartlets and torch until golden. Garnish with thin lime slices.
Notes
- Ensure tart shells are fully cooled before adding curd to avoid melting.
- Use a fine mesh strainer to get a smooth, silky lime curd texture.
- For best meringue, ensure bowl and beaters are grease-free.
- A kitchen torch gives the best control for browning meringue, but a broiler can be used cautiously.
Nutrition
- Serving Size: 1 tartlet
- Calories: 260
- Sugar: 18g
- Sodium: 40mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 90mg
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