Description
Mini lemon meringue tarts with buttery crust, vibrant lemon curd, and fluffy toasted meringue. A delightful balance of tangy and sweet in each bite.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 large egg yolk
- 2 to 3 tablespoons cold water
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 3 large eggs (yolks for curd, whites for meringue)
- 2 tablespoons cornstarch
- 2 tablespoons butter
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 350°F (175°C). Lightly grease tart pans if needed.
- In a bowl, mix flour and powdered sugar. Cut in cold butter until mixture resembles crumbs. Add egg yolk and cold water to form dough. Chill for 30 minutes.
- Roll out the dough and press into tart pans. Prick bottoms and bake for 12–15 minutes until golden. Cool completely.
- In a saucepan, whisk lemon juice, zest, sugar, egg yolks, and cornstarch. Cook over medium heat until thickened. Remove from heat, stir in butter. Cool slightly.
- Pour lemon curd into cooled tart shells. Chill for 1 hour to set.
- Whip egg whites with cream of tartar. Gradually add sugar until stiff peaks form.
- Top each tart with meringue and torch or broil until lightly golden.
- Serve chilled or at room temperature.
Notes
- Make crusts ahead and store in the freezer.
- Use fresh lemons for best flavor.
- Chill curd before topping with meringue.
- Use a piping bag for beautiful meringue swirls.
Nutrition
- Serving Size: 1 tart
- Calories: 290
- Sugar: 23g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: lemon tarts, lemon meringue, easy tart recipe, lemon dessert, mini lemon pie