Lemon Meringue Tarts Recipe

Introduction

Lemon meringue tarts offer a perfect balance of tangy lemon curd and sweet, fluffy meringue atop a crisp, buttery crust. These individual tarts are elegant yet approachable—ideal for impressing guests or treating yourself.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter (cold, cubed)
• 1 large egg yolk
• 2-3 tablespoons cold water
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 1 cup granulated sugar (for lemon curd)
• 3 large eggs (for lemon curd)
• 1/4 cup unsalted butter (cut into pieces, for lemon curd)
• 3 large egg whites (for meringue)
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar (for meringue)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour and powdered sugar. Add cold, cubed butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water one tablespoon at a time until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Step 2: Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut into circles to fit tartlet pans. Place dough circles in pans, line with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for another 5-7 minutes until lightly golden. Let cool.
3. Step 3: In a saucepan over medium heat, whisk lemon juice, lemon zest, sugar, and eggs until combined. Add butter pieces and cook, stirring constantly, until thickened and coats the back of a spoon (about 5-7 minutes). Avoid boiling. Remove from heat and strain through a fine mesh sieve into a bowl. Let cool slightly before filling tart shells.
4. Step 4: Beat egg whites with cream of tartar in a clean bowl until soft peaks form. Gradually add the 3/4 cup sugar, continuing to beat until stiff, glossy peaks form.
5. Step 5: Spoon or pipe meringue over the lemon curd-filled tart shells, shaping with peaks and swirls. Bake in the 350°F oven for 8-10 minutes until golden brown.
6. Step 6: Let tarts cool slightly before serving. Enjoy them chilled or at room temperature.

Tips & Variations

• Use a stand or hand mixer for whipping meringue to achieve better volume and stability.
• Add a pinch of salt to the tart dough to enhance flavor.
• Try garnishing with candied lemon slices or fresh berries for a decorative touch.
• For extra crispness, dock the tart dough with a fork before blind baking to prevent bubbling.

Storage

Store lemon meringue tarts in the refrigerator in an airtight container for up to 2 days. For best texture, consume within this time as the meringue may soften. Reheat briefly in a warm oven if desired, but avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shells ahead of time?

Yes, you can bake the tart shells a day in advance. Store them in an airtight container at room temperature to keep them crisp until ready to fill.

Why did my meringue weep or become watery?

Weeping can occur if the meringue is undercooked or exposed to excess moisture. Make sure to bake the meringue until lightly golden and avoid refrigerating the tarts uncovered. Also, use fresh eggs and avoid any grease in the mixing bowl.

Lemon Meringue Tarts Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

These Lemon Meringue Tarts are a delightful combination of tangy lemon curd and sweet, fluffy meringue atop a buttery, crisp tart shell. Perfectly balanced in flavor and texture, these tarts make an elegant dessert for any occasion.

• Author: Nora
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 6–8 tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Tart Shell:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter (cold, cubed)
• 1 large egg yolk
• 2–3 tablespoons cold water

For the Lemon Curd Filling:

• 1/2 cup fresh lemon juice (about 2–3 lemons)
• 1 tablespoon lemon zest
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup unsalted butter (cut into pieces)

For the Meringue:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar

Instructions

1. Prepare the Tart Shells: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour and powdered sugar, then cut in the cold, cubed butter until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water one tablespoon at a time until dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes. Roll out dough to 1/8 inch thick, cut circles to fit tartlet pans, line with parchment and pie weights, and blind bake for 15 minutes. Remove weights and bake for an additional 5-7 minutes until lightly golden. Cool completely.
2. Make the Lemon Curd: In a saucepan over medium heat, whisk together lemon juice, lemon zest, sugar, and eggs. Add butter pieces and cook, stirring constantly, until thickened and coating the back of a spoon (5-7 minutes), without boiling. Remove from heat and strain through a fine-mesh sieve to remove solids. Let cool slightly before filling tart shells.
3. Make the Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form.
4. Assemble and Bake: Spoon or pipe the meringue over the filled lemon curd in each tart shell, creating peaks and swirls. Bake in the 350°F oven for 8-10 minutes or until the meringue is golden brown.
5. Serve: Let the tarts cool slightly. Serve chilled or at room temperature and enjoy the bright, tangy lemon flavor paired with sweet meringue and crisp tart shells.

Notes

• Use cold butter and cold water when making the tart dough to ensure a flaky crust.
• Do not let the lemon curd boil to prevent curdling.
• Ensure your mixing bowl and beaters are clean and free of grease when making meringue for best volume.
• If you don’t have pie weights, dried beans or rice can be used for blind baking.
• Allow tarts to cool completely before serving for best texture and flavor.

Keywords: lemon meringue tarts, lemon tart, meringue dessert, tart shells, lemon curd, baked dessert