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Lemon Meringue Tarts Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/lemon-meringue-tarts-recipe/