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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.

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. 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

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