Introduction

Lemon meringue tarts bring together a crisp, buttery shell filled with tangy lemon curd, topped with light and fluffy meringue. These delicate treats are perfect for any occasion and offer a beautiful balance of sweet and tart flavors.

Lemon Meringue Tarts Recipe - Recipe Image

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
3 large eggs
1/4 cup unsalted butter (cut into pieces)
3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar

Instructions

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. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into circles to fit into individual tartlet pans. Place the dough circles into the pans, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes until lightly golden. Allow to cool.
Step 3: In a saucepan over medium heat, whisk together the 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 (about 5-7 minutes). Do not let it boil. Remove from heat and strain the curd through a fine-mesh sieve into a bowl to remove any solids. Allow to cool slightly before pouring into the cooled tart shells.
Step 4: 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.
Step 5: Spread or pipe the meringue over the filled lemon curd in the tart shells, creating peaks and swirls. Bake in the preheated oven for 8-10 minutes or until the meringue is golden brown.
Step 6: Allow the tarts to cool slightly before serving. Serve chilled or at room temperature and enjoy the delightful combination of tangy lemon and sweet meringue.

Tips & Variations

Use a fine grater for zesting lemons to avoid the bitter white pith.
For extra crisp shells, chill the dough well before baking.
Try adding a touch of vanilla extract to the lemon curd for a subtle flavor twist.
Replace granulated sugar in the lemon curd with honey for a different sweetness profile.

Storage

Store lemon meringue tarts in an airtight container in the refrigerator for up to 2 days. The meringue is best eaten fresh, so avoid storing for longer periods to maintain its texture. Before serving, let the tarts sit at room temperature for about 15 minutes. Reheating is not recommended as it may deflate the meringue.

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 does my meringue sometimes weep or weep after baking?

Meringue can weep if the sugar isn’t fully dissolved or if it cools too quickly. Make sure to gradually add sugar while whipping and bake just until golden. Letting the tarts cool gradually at room temperature helps prevent weeping.

Lemon Meringue Tarts Recipe

Print Recipe

★★★★★

4.8 from 75 reviews

These Lemon Meringue Tarts feature a crisp, buttery tart shell filled with smooth, tangy lemon curd, topped with a fluffy, golden-brown meringue. Perfect for a refreshing dessert that balances sweet and tart flavors, ideal for any occasion.

Author: Kai
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 8 tartlets 1x
Category: Dessert
Method: Baking
Cuisine: American

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

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 in plastic wrap, and refrigerate for at least 30 minutes. Roll out the chilled dough to 1/8 inch thick, cut into circles fitting tartlet pans. Line with parchment paper and weights, then bake for 15 minutes. Remove weights and parchment and bake an additional 5-7 minutes until lightly golden. Cool completely.
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 (about 5-7 minutes), ensuring it does not boil. Remove from heat and strain through a fine-mesh sieve into a bowl to remove solids. Let cool slightly before pouring into tart shells.
Make the Meringue: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form.
Assemble and Bake: Spread or pipe the meringue over the filled lemon curd in each tart shell, forming peaks and swirls. Bake in the preheated oven for 8-10 minutes until meringue is golden brown.
Serve: Allow the tarts to cool slightly before serving. Enjoy them chilled or at room temperature for the best flavor and texture.