Lemon Meringue Tarts Recipe

Introduction

Lemon Meringue Tarts offer a perfect balance of tangy lemon curd and fluffy, sweet meringue atop a crisp, buttery tart shell. These individual treats are elegant yet approachable, making them ideal for any occasion or a special homemade dessert.

Ingredients

• 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. Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour and powdered sugar. Add the 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.
2. Step 2: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut into circles to fit individual tartlet pans.
3. Step 3: Place the dough circles into the tartlet pans. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake an additional 5-7 minutes until lightly golden. Allow to cool.
4. Step 4: In a saucepan over medium heat, whisk together the lemon juice, lemon zest, sugar, and eggs. Add the butter and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
5. Step 5: Remove the lemon curd from heat and strain through a fine-mesh sieve into a bowl to remove any solids. Allow to cool slightly before pouring it into the cooled tart shells.
6. Step 6: In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form and the meringue is glossy.
7. Step 7: Spread or pipe the meringue over the filled lemon curd in the tart shells, creating peaks and swirls.
8. Step 8: Bake in the preheated oven for 8-10 minutes or until the meringue is golden brown.
9. Step 9: Allow the tarts to cool slightly before serving. Enjoy them chilled or at room temperature.

Tips & Variations

• For extra crisp tart shells, prick the dough lightly before blind baking to prevent bubbles.
• If you prefer softer meringue, reduce baking time by a minute or two.
• Use fresh lemons for the best flavor and zest them carefully to avoid the bitter white pith.
• Try adding a small amount of vanilla extract to the meringue for a subtle twist.

Storage

Store leftover lemon meringue tarts in an airtight container in the refrigerator for up to 2 days. For best texture, bring to room temperature before serving. Avoid freezing, as the meringue can become watery upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shells ahead of time?

Yes, you can prepare and bake the tart shells up to 2 days in advance. Store them in an airtight container at room temperature until ready to fill.

How do I prevent the meringue from weeping?

Ensure you beat the egg whites to stiff peaks and gradually add sugar for stability. Avoid overbaking the meringue, as too much heat can cause weeping.

Lemon Meringue Tarts Recipe

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★★★★★

4.9 from 55 reviews

These Lemon Meringue Tarts feature a crisp, buttery tart shell filled with tangy homemade lemon curd and topped with a light, glossy meringue. Baked to perfection with golden peaks on top, the combination of tart and sweet makes these individual tarts a delightful treat perfect for any occasion.

• Author: Isabella
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6–8 individual tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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. Add the 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 the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Roll out the chilled dough on a floured surface to about 1/8 inch thickness and cut into circles to fit individual tartlet pans. Line the pans with dough circles, then line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, then bake for an additional 5-7 minutes until lightly golden. Allow to cool.
2. Make the Lemon Curd: In a saucepan over medium heat, whisk lemon juice, lemon zest, sugar, and eggs until combined. Add the butter and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (5-7 minutes), avoiding boiling. Remove from heat and strain the curd through a fine-mesh sieve to remove solids. Let it cool slightly before pouring into the cooled tart shells.
3. Make the Meringue: In a clean mixing bowl, beat the 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: Spread or pipe the meringue over the lemon curd-filled tart shells, creating decorative peaks and swirls. Bake in the preheated oven at 350°F (175°C) for 8-10 minutes or until the meringue is golden brown.
5. Serve: Let the tarts cool slightly and serve chilled or at room temperature to enjoy the perfect balance of tangy lemon and sweet meringue.

Notes

• Ensure the butter for the tart shell is cold to achieve a flaky texture.
• Do not boil the lemon curd mixture to prevent curdling.
• Use a clean, grease-free bowl and beaters when making meringue for best volume.
• You can pipe the meringue with a pastry bag for a decorative finish.
• Store leftovers covered in the refrigerator for up to 2 days.

Keywords: Lemon Meringue Tarts, Lemon Curd, Tart Shell, Meringue, Dessert, Citrus Dessert, Homemade Tarts