Lemon Meringue Tartlets

A close-up of a lemon meringue tartlet topped with toasted meringue peaks, set on a light-colored surface.

These lemon meringue tartlets are mini, bakery-style lemon meringue pies made in tartlet pans, with a crisp buttery crust, silky homemade lemon curd, and a billowy meringue topping that you torch (or quickly broil) until golden. I love making them for holidays and dinner parties because the individual portions make serving easy.

Course Dessert

Cuisine American

Keyword lemon meringue tartlets

Prep Time 20

Cook Time 20

Cooling Time 1 20

Total Time 2

Servings tartlets

Calories 566kcal

Author Julia

Equipment

Food processor
6 4-inch tartlet pans
Electric hand mixer

Ingredients

For the Crust:

1 ½ cups all-purpose flour
3 tablespoons granulated sugar
½ teaspoon salt
½ cup unsalted butter cold, cut into cubes
1 large egg

For the Lemon Curd:

½ cup lemon juice
½ cup granulated sugar
4 large egg yolks
2 tablespoons lemon zest
4 tablespoons unsalted butter

For the Meringue:

4 large egg whites
½ teaspoon cream of tartar
¾ cup granulated sugar

US Customary - Metric

Instructions

Make the Crust

Preheat the oven to 350°F.
In a food processor, combine the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Add the egg and pulse until the dough just comes together. If needed, add 1 teaspoon of cold water.
Divide the dough evenly among (6) 4-inch tartlet pans. Press the dough into the bottoms and up the sides. Prick the bottoms with a fork, cover with small pieces of parchment paper and fill with pie weights or beans. Bake for 12-15 minutes or until lightly golden. Remove the pie weights and let cool.

Make the Lemon Curd

In a saucepan over medium heat, whisk together the lemon juice, sugar, egg yolks, and lemon zest. Cook, stirring constantly, until the mixture thickens, about 10 minutes.
Remove from heat and stir in the butter until smooth. Let cool slightly, then pour the curd into the baked tartlet shells. The curd filling will continue to thicken as it cools. Let the filled tartlets cool completely before adding the meringue topping.

Make the Meringue

In a large mixing bowl with an electric hand mixer, beat the egg whites and cream of tartar on high speed until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Pipe or spoon the meringue over the lemon curd.
Using a kitchen torch, toast the meringue by moving the flame back and forth until evenly browned. Alternatively, place the tartlets under a preheated broiler for 1-2 minutes, watching carefully to avoid burning.

Notes

Use fresh lemon juice for the best flavor, but bottled lemon juice will work too!
Adding cream of tartar helps stabilize the meringue, making it firmer and less likely to deflate.
Using cold butter ensures a flaky, tender crust. If the dough feels too soft, chill it for 15 minutes before pressing it into the tartlet pans.
After baking, allow the crusts to cool completely before adding the lemon curd to prevent them from getting too soft.
How to prevent lemon curd from forming lumps: Whisk continuously to prevent the eggs from scrambling and ensure a smooth, thick filling. Also, egg yolks can start to scramble from overheating. I recommend keeping the heat medium (or even medium-low) and stirring constantly. If you see tiny bits, strain the curd, and you’ll still end up with a smooth filling.
How to prevent lemon curd from being runny: Usually, it just needs more time on the heat. Curd thickens gradually, and it should coat the back of a spoon before you take it off. Also, it thickens more as it cools. If it never thickens, the heat may have been too low, or it wasn’t cooked long enough.
Whether using a kitchen torch or broiler, keep an eye on the meringue to prevent burning. It can brown quickly!

Storage

Store leftover tartlets in an airtight container in the refrigerator for up to 2 days. The crust may soften slightly over time.

Variations

For a simpler tart, try omitting the meringue and top the lemon tartlets with whipped cream or dust them with powdered sugar.
In place of the lemon juice in the curd, try using lime juice, lime tartlets, or orange juice for a milder citrus flavor. Adjust the sugar as needed based on the fruit's natural sweetness.

Nutrition