Lemon meringue tarts are a delightful treat that combines a buttery pastry shell, tangy lemon curd filling, and fluffy meringue topping. These mini versions offer a perfect balance of tart and sweet. Each bite delivers a burst of lemon flavor, making them an excellent choice for dessert lovers. Whether you are hosting a gathering or simply want to impress your family, mini lemon meringue tarts are a classic dessert that never fails to please.

Why Make This Recipe

There are many reasons to make mini lemon meringue tarts at home. First, they are visually appealing, making them perfect for special occasions like birthdays, parties, or holidays. The combination of bright yellow lemon curd and snowy white meringue creates an inviting dessert that looks as good as it tastes.

Second, these tarts offer a delightful contrast of textures. The crispy pastry base pairs beautifully with the smooth lemon curd and airy meringue. Each layer brings its own flavor and texture, making them incredibly satisfying to eat.

Finally, making mini tarts is a fun and rewarding experience. You get to create something delicious from scratch, and the process can be quite enjoyable. After mastering this recipe, you’ll likely want to try different fillings and toppings, allowing for creativity in the kitchen.

How to Make Mini Lemon Meringue Tarts

Making mini lemon meringue tarts is a three-step process: preparing the pastry, making the lemon curd filling, and whipping up the meringue topping. Here’s how to do it step by step.

Ingredients:

200 g unsalted butter
100 g superfine sugar
1 egg (extra large)
1 egg yolk (extra large)
1 tsp vanilla extract
½ tsp salt
350 g cake flour
20 g unsalted butter (melted, for brushing tart tins)
2 tins condensed milk (385g per tin)
3 egg yolks (extra large)
80 ml lemon juice
1 tbsp lemon zest
4 egg whites (extra large)
200 g superfine sugar

Directions:

Step 1: Prepare the Pastry

Make the dough: In a large mixing bowl, cream together the 200 g of unsalted butter and 100 g of superfine sugar until fluffy. This process should take about 3-5 minutes using a hand mixer or stand mixer. Add in the one whole egg, one egg yolk, vanilla extract, and salt. Mix well until all ingredients are combined.
Add flour: Gradually add the 350 g of cake flour to the mixture. Stir gently until the dough comes together. Be careful not to overmix, as this can make the pastry tough.
Chill the dough: Divide the dough into two equal portions, shape each into a disc, and wrap in plastic wrap. Refrigerate for at least 30 minutes. Chilling the dough helps prevent it from shrinking while baking.
Roll out the dough: Preheat your oven to 180°C (350°F). Take one disc of chilled dough and roll it out on a lightly floured surface until it’s about 3-4 mm thick. Using a round cutter, cut out circles larger than the diameter of your mini tart tins.
Line the tins: Brush the mini tart tins with melted unsalted butter to prevent sticking. Carefully place the dough circles into the tins, pressing them into the base and up the sides. Trim any excess dough.
Blind bake: Line each tart shell with parchment paper and fill with baking weights or dried beans. This helps to keep the dough from puffing up during baking. Bake in the preheated oven for about 15 minutes, then remove the weights and parchment paper. Bake for another 5 minutes or until the crust is golden brown. Set aside to cool.

Step 2: Make the Lemon Curd Filling

Combine ingredients: In a medium saucepan, combine two tins of condensed milk, three egg yolks, 80 ml of lemon juice, and one tablespoon of lemon zest. Whisk together until smooth.
Cook the curd: Place the saucepan over medium heat. Stir the mixture continuously until it thickens, about 10-15 minutes. Make sure it doesn’t boil, as this can cause the eggs to scramble.
Cool the curd: Once thickened, remove from heat and let the curd cool slightly. Then, pour it into the cooled tart shells. Fill each shell just below the rim. Allow the lemon curd to set in the fridge for about 30 minutes.

Step 3: Make the Meringue Topping

Beat egg whites: In a clean mixing bowl, beat the four egg whites using a hand mixer or stand mixer. Start on low speed and gradually increase to high speed until soft peaks form.
Add sugar gradually: Slowly add the 200 g of superfine sugar to the egg whites while continuing to beat. Beat until the mixture is glossy and stiff peaks form. This process should take about 5-7 minutes.
Top the tarts: Remove the lemon-filled tarts from the fridge. Using a piping bag or a spatula, carefully spread or pipe the meringue on top of each tart, covering the lemon curd completely.
Brown the meringue: Optional: For a toasted effect, use a kitchen torch to lightly brown the meringue. Alternatively, you can place the tarts in the oven under the broiler for a minute, watching closely to avoid burning.
Let set: Allow the mini lemon meringue tarts to sit at room temperature for about 30 minutes before serving.

How to Serve Mini Lemon Meringue Tarts

When serving mini lemon meringue tarts, presentation is key. Arrange them on a decorative platter for an enticing display. Consider adding fresh berries or mint leaves around the tarts for an extra pop of color and flavor. These tarts are best served fresh but can be enjoyed later; just be sure to store them properly.

Tarts can be enjoyed as a delightful dessert after dinner. They also make great treats for afternoon tea or at brunch, bringing a burst of brightness to any meal.

How to Store Mini Lemon Meringue Tarts

Storing mini lemon meringue tarts requires care to keep them fresh. Here are some tips:

Refrigeration: If you have leftover tarts, place them in an airtight container and store them in the refrigerator. They are best enjoyed within 2-3 days.
Avoid moisture: Ensure the container is dry and that the tarts are not exposed to moisture, as this can make the meringue soggy.
Freezing: It’s not recommended to freeze lemon meringue tarts, as the texture of the meringue may change. However, you can freeze the pastry shells separately and prepare fresh filling and meringue when ready to serve.

Tips to Make Mini Lemon Meringue Tarts

Temperature matters: Make sure all ingredients are at room temperature for the dough and meringue. This helps in achieving better mixing and volume for the meringue.
Proper mixing: When whipping the egg whites, ensure your mixing bowl is free from any grease or oil. Even a small amount can affect the volume of the meringue.
Use fresh ingredients: Fresh lemons will provide the best flavor for your lemon curd. Avoid bottled lemon juice for a more authentic taste.
Don’t rush the steps: Each layer needs attention. Allow the pastry to chill, the lemon curd to set, and the meringue peaks to form before moving to the next step.
Experiment: Feel free to adjust the sweetness of the curd and meringue to suit your taste. If you prefer a more tart lemon flavor, add a little more lemon juice.

Variation

While traditional lemon meringue tarts are a favorite, you might enjoy exploring different variations. Here are a few ideas:

Fruit Flavors: Swap out lemon juice for lime juice, orange juice, or even passion fruit for a tropical twist.
Infused Meringue: Add a few drops of vanilla extract or almond extract to the meringue for extra flavor.
Chocolate Variation: Create a chocolate crust and fill with chocolate ganache instead of lemon curd, topping off with the same fluffy meringue for a chocolate meringue tart.
Mini Cheesecake Tarts: Replace the lemon curd with a rich cheesecake filling for a different dessert experience.

FAQs

1. Can I make the pastry ahead of time?

Yes! You can prepare the pastry dough in advance and keep it refrigerated for up to 2 days. If you want to make it even further in advance, you can freeze the wrapped dough and use it within one month.

2. What if my meringue doesn’t hold stiff peaks?

If your meringue doesn’t hold stiff peaks, it could be due to not beating it long enough or having a little grease in your mixing bowl. Start again with clean, dry equipment, and beat the egg whites longer.

3. How do I avoid a weeping meringue?

To prevent a weeping meringue, ensure that your egg whites are whipped just to stiff peaks. Also, spread the meringue right before serving to avoid it sitting on the lemon curd for too long, which can cause moisture issues.

Making mini lemon meringue tarts is a rewarding endeavor sure to impress anyone who tries them. With their delightful flavors and appealing presentation, they are a splendid choice for any occasion. Enjoy the process and happy baking!

Mini Lemon Meringue Tarts

Print Recipe

Delightful mini tarts filled with tangy lemon curd and topped with fluffy meringue, perfect for any occasion.

Author: lila-monroe
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

200 g unsalted butter
100 g superfine sugar
1 extra large egg
1 extra large egg yolk
1 tsp vanilla extract
½ tsp salt
350 g cake flour
20 g unsalted butter (melted, for brushing tart tins)
2 tins condensed milk (385g per tin)
3 extra large egg yolks
80 ml lemon juice
1 tbsp lemon zest
4 extra large egg whites
200 g superfine sugar

Instructions

Make the dough: In a large mixing bowl, cream together the unsalted butter and superfine sugar until fluffy. Add in the egg, egg yolk, vanilla extract, and salt. Mix well until combined.
Add flour: Gradually add cake flour to the mixture. Stir gently until the dough comes together.
Chill the dough: Divide into two portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the dough: Preheat your oven to 180°C (350°F). Roll out one disc of dough on a lightly floured surface until about 3-4 mm thick. Cut out circles for the mini tart tins.
Line the tins: Brush the tart tins with melted unsalted butter and press the dough circles into the base and sides. Trim any excess dough.
Blind bake: Line each tart shell with parchment and fill with baking weights. Bake for about 15 minutes, then remove weights and bake for another 5 minutes until golden. Cool.
Combine ingredients: In a saucepan, whisk together condensed milk, egg yolks, lemon juice, and lemon zest until smooth.
Cook the curd: Cook the mixture over medium heat, stirring continuously until thickened, about 10-15 minutes.
Cool the curd: Remove from heat, cool slightly, and pour into cooled tart shells. Refrigerate for about 30 minutes.
Beat egg whites: In a clean bowl, beat egg whites until soft peaks form.
Add sugar gradually: Slowly add superfine sugar while beating until glossy and stiff peaks form.
Top the tarts: Spread or pipe the meringue on top of each tart.
Brown the meringue: Use a kitchen torch to lightly brown the meringue or place under the broiler briefly.
Let set: Allow to sit at room temperature for about 30 minutes before serving.

Notes

Make sure all ingredients are at room temperature for better mixing. Keep the tarts in an airtight container in the refrigerator if storing.

Nutrition

Serving Size: 1 tart
Calories: 220
Sugar: 12g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 3g
Cholesterol: 60mg

Keywords: lemon tarts, mini desserts, meringue dessert, lemon curd, baking, tart recipes