Mini Lemon Meringue Tarts

Learn how to make mini lemon meringue tartlets like a pastry chef as easy and delicious as these lemon curd cupcakes ! With a buttery sweet pastry crust, a tangy lemon curd filling, and a toasted meringue topping. Perfect for enjoying lemon season.

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• Why you'll love this recipe
• Ingredients Notes
• How to make mini lemon meringue tartlets
• Tips for this recipe
• Storage instructions
• Recipe Variations
• FAQ - Frequently Asked Questions
• More tart recipes
• Mini Lemon Meringue Tarts

Savor mini lemon meringue tarts – a delightful twist on classic lemon pie. These single-serve treats burst with lemony goodness, reimagining the traditional lemon meringue tart in a personal, zesty delight.

They start with a 'pâte sucrée,' a buttery crust dough that provides a crisp foundation. Then, each tart is generously filled with homemade lemon curd, delivering a burst of citrus goodness.

These tarts are topped with toasted, fluffy meringue, skillfully browned using a kitchen blow torch. The Italian meringue not only balances the lemon's tartness but also adds an elegant touch with its golden peaks.

Craving for more tangy desserts? Give these a try, super moist lemon pound cake, Mini lemon bundt cake, Lemon poppy seed muffins, Lemon meringue cake, egg yolk lemon curd, lemon poppy seed pound cake, Lemon mascarpone frosting, lemon meringue cupcakes.

Ingredients Notes

You need these ingredients to make these lemon meringue tartlets:

Sweet shortcrust pastry

• Butter - Use only unsalted butter at room temperature softened.
• Sugar - only powdered sugar to have a smooth dough texture
• Egg - large egg at room temperature
• Flour - all-purpose flour is the best.
• Almond meal- almond flour or hazelnut meal.
• Salt - Fine salt.

>> As a substitute, you can use a 'pâte sablée' which is more crumbly , a basic pie crust like my buttery pie crust or a graham cracker crust.

Lemon filling

• Eggs - Use whole eggs or the same amount of egg yolks.
• Sugar - Only white granulated sugar.
• Lemon - Fresh lemon juice with lemon zest

>> As a substitute, replace the lemon juice with a fruit puree like mango, raspberry, or strawberry for a more fruity version.

Meringue topping

• Water and Sugar - Granulated sugar and water for the cooked sugar syrup
• Egg whites - At room temperature.

>> As a substitute, Swiss meringue is the closest substitute for Italian meringue, offering similar stability and glossiness, although French meringue can also be used effectively.

How to make mini lemon meringue tartlets

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Tart crust

Step 1: Place softened unsalted butter with powdered sugar, almond meal, egg and salt in the bowl of a stand mixer fitted with the paddle attachment and blend on medium speed until creamy.

Step 2: Add flour and blend again just until incorporated then gather the dough and wrap it in plastic wrap and let it rest in the refrigerator for 1 hour.

>> I've got a complete blog post on how to make homemade tartlet shells.

• Step 3: Roll out the dough with a rolling pin on a lightly floured surface or between 2 sheets of baking paper to a thickness of 3 mm and use it to line small pastry rings or a tart pan.
• Step 4: Bake tart shells in the oven at 347°F / 175°C for about 15 minutes until golden brown. And take them out of the oven and let them cool a bit before turning them out and letting them cool completely on a wire rack.

Lemon filling

Step 1: In a large bowl, combine all ingredients, eggs, granulated sugar, fresh lemon juice, and lemon zest.

Step 2: Heat in a double boiler on medium heat while stirring until the lemon mixture thickens.

Step 3: Remove from heat, add butter pieces and mix to incorporate.

Let cool: Cover with cling film and place in the refrigerator until cool.

Fill the baked tart shell with the lemon filling and chill in the refrigerator.

Meringue topping

Step 1: Place the egg whites at room temperature in the large mixing bowl of a mixer fitted with the whisk attachment and mix at slow-medium speed until you get soft peaks.

Step 2: Heat the sugar and water in a saucepan and check the temperature, which should be at least 244°F/118°C.

Step 3: Carefully pour the hot sugar syrup over the sides of the mixer containing the eggs, which should be frothy, while leaving the mixer running at low speed.

Step 4: Mix at high speed until you have stiff glossy peaks meringue.

Final step: Place meringue in a large piping bag fitted with a decorative tip and pipe meringue on top of the lemon tart and use a blowtorch to create a burnt effect.

Storage instructions

In the fridge: Store lemon meringue mini tarts for about 3-4 days under plastic wrap or in an airtight container box.

Room temperature: The mini tart shells can be stored at room temperature for 4-5 days under a cloth or in a storage box.

In the freezer: You can keep the mini tarts with the lemon cream filling (without the meringue frosting ) in the freezer for up to 3 months.

FAQ - Frequently Asked Questions

Difference between lemon meringue pie and lemon meringue tart?

A lemon meringue pie typically features a flaky crust and is topped with a softer meringue that's baked in the oven, whereas a lemon meringue tart has a crisper crust and often uses Italian meringue, browned with a torch for a more distinct texture.

Can you freeze mini lemon meringue tarts?

Yes, you can freeze a lemon meringue tart, but it's best to freeze the crust and lemon filling separately from the meringue for optimal texture upon thawing.

How to toast meringue without a kitchen torch?

To toast meringue without a kitchen torch, place the dessert under the broiler set to high heat for about 1-2 minutes, watching closely to ensure it browns without burning.

More tart recipes

I hope you love these lemon curd tartlets. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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