Lemon Meringue Tarts Recipe
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.
- 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.
Notes
- Chill the dough thoroughly to ensure a crisp tart shell.
- Do not let the lemon curd boil to avoid curdling.
- Use fresh lemons for the best citrus flavor.
- Ensure egg whites and mixing bowl are clean for perfect meringue.
- The tart shells can be baked in advance and stored airtight.
- Serve tarts within 1-2 days for optimal freshness.
Keywords: lemon meringue tarts, lemon curd tart, homemade tart shells, meringue topping, citrus dessert, easy lemon dessert, baked lemon tarts
Find it online: https://kitchenwithkai.com/lemon-meringue-tarts-recipe/
