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Lemon Meringue Tarts

Lemon Meringue Tarts

Indulge in these Lemon Meringue Tarts, where zesty lemon curd meets fluffy meringue for a delightful treat.
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Prep Time: 30 minutes
Cook Time: 25 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 25 minutes
Course: Sweet Treats
Cuisine: American
Keyword: baking, dessert, lemon, Lemon Meringue Tarts, meringue, tarts
Servings: 8 tarts
Calories: 320kcal

Equipment

  • Mixing bowl
  • saucepan
  • tartlet pans
  • Whisk
  • fine-mesh sieve
  • Plastic Wrap

Ingredients

For the Tart Shell

  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter cold and cubed
  • 1 large egg yolk
  • 1-3 tablespoons cold water

For the Lemon Filling

  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons unsalted butter

For the Meringue Topping

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions

Preparation

  • Preheat your oven to 350°F (175°C).
  • Combine the flour and powdered sugar in a mixing bowl.
  • 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, mixing 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 on a floured surface to about 1/8 inch thick.
  • Place the dough circles into tartlet pans and line with parchment paper.
  • Bake for 15 minutes, remove weights, and bake for an additional 5-7 minutes until lightly golden.

Filling

  • Whisk together lemon juice, lemon zest, sugar, and eggs in a saucepan over medium heat.
  • Cook, stirring constantly, until thickened (about 5-7 minutes).
  • Strain the curd through a fine-mesh sieve into a bowl.
  • Cool the curd slightly before pouring it into the cooled tart shells.

Meringue

  • Beat the egg whites with cream of tartar until soft peaks form.
  • Gradually add granulated sugar, beat until stiff peaks form.
  • Spread or pipe meringue over the filled lemon curd in the tart shells.
  • Bake for 8-10 minutes until the meringue is golden brown.

Serving

  • Allow the tarts to cool slightly before serving.
  • Serve chilled or at room temperature.

Notes

Optional: Garnish with fresh berries for an extra burst of flavor.

Nutrition

Serving: 1tart | Calories: 320kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 120mg | Sodium: 95mg | Potassium: 95mg | Fiber: 1g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg
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