If you are craving a tangy, sweet, and buttery dessert that dazzles with every bite, you must try making Mini Lemon Tart Meringue at home. This delightful treat combines a crisp pastry shell, zesty lemon filling, and fluffy, golden meringue topping — all in a perfectly bite-sized package. Whether you’re a seasoned baker or just starting out, this recipe guarantees a delicious and impressive dessert that will brighten any occasion.

Why You’ll Love This Recipe

Simple yet impressive: The Mini Lemon Tart Meringue balances basic ingredients to create an elegant dessert that looks as good as it tastes.
Perfectly portioned: These mini tarts are ideal for parties, tea time, or whenever you want a quick, delightful treat.
Bright and refreshing flavor: The lemon filling provides a zesty punch that satisfies sweet and sour cravings alike.
Textural delight: Crispy crust, smooth lemon curd, and airy meringue create a multi-layered experience in every bite.
Great for customization: The recipe adapts well to different flavors and dietary choices without losing its magic.

Ingredients You’ll Need

This Mini Lemon Tart Meringue recipe uses simple, essential ingredients, each contributing to its delicious flavor and texture — from the buttery crust to the tangy filling and sweet meringue topping.

All-purpose flour: Provides a sturdy yet tender base for the tart shell.
Unsalted butter: Adds a rich, creamy taste and flaky texture to the crust.
Sugar: Sweetens the crust and lemon filling while balancing the tartness.
Egg yolks: Thickens the lemon curd filling and enriches flavor.
Fresh lemons: Their juice and zest give the filling that iconic bright, tangy taste.
Egg whites: Whisked to fluffy peaks for the light, airy meringue topping.
Cornstarch: Helps thicken the lemon curd perfectly without curdling.
Salt: Enhances all flavors and balances sweetness.
Vanilla extract: Adds a subtle depth to the meringue.

Variations for Mini Lemon Tart Meringue

One of the best parts of making Mini Lemon Tart Meringue at home is you can easily customize it to fit your cravings, dietary needs, or whatever you have on hand. Here are some tasty variations to try!

Berry twist: Add fresh raspberries or blueberries to the lemon curd for a fruity burst.
Gluten-free crust: Use almond flour or gluten-free blends to make the tart shell suitable for gluten sensitivity.
Coconut meringue: Fold toasted coconut flakes into the meringue for added crunch and flavor.
Vegan lemon curd: Substitute eggs with cornstarch and use aquafaba to create a plant-based version.
Herbal notes: Infuse the lemon filling with fresh herbs like basil or thyme for a gourmet touch.

How to Make Mini Lemon Tart Meringue

Step 1: Prepare the Tart Shells

Combine flour, sugar, and salt in a bowl. Cut in cold, cubed butter until the mixture resembles coarse crumbs. Add a small amount of cold water, mixing gently, until dough forms. Chill for 30 minutes. Roll out dough and press into mini tart pans, trimming edges. Bake at 350°F (175°C) for 12-15 minutes until lightly golden. Let cool.

Step 2: Make the Lemon Curd Filling

Whisk together egg yolks, sugar, lemon juice, lemon zest, and cornstarch in a heatproof bowl. Place it over simmering water (double boiler) and cook, stirring constantly, until thickened. Remove from heat and stir in butter until smooth. Let cool slightly before filling the tart shells.

Step 3: Prepare the Meringue Topping

Beat egg whites with a pinch of salt until foamy. Gradually add sugar and vanilla extract while beating to stiff peaks. This glossy, fluffy meringue is what crowns the tart beautifully.

Step 4: Assemble and Bake

Fill each tart shell with the cooled lemon curd. Pipe or spoon meringue on top, creating peaks or swirls. Bake at 350°F (175°C) for 8-10 minutes, or until meringue tips turn golden brown. Cool fully before serving.

Pro Tips for Making Mini Lemon Tart Meringue

Cold butter is key: Using chilled butter helps create a flaky, tender tart crust.
Don’t rush the lemon curd: Stirring constantly while cooking prevents lumps and ensures a silky texture.
Test meringue peaks: The meringue should hold stiff peaks before baking to maintain fluffy texture.
Use fresh lemons: Freshly squeezed juice and zest provide brighter flavor than bottled alternatives.
Watch meringue closely: Bake until just golden to avoid browning too much or drying out.

How to Serve Mini Lemon Tart Meringue

Garnishes

Sprinkle fresh lemon zest or finely chopped mint leaves on top for a fresh burst of color and aroma. A dusting of powdered sugar adds a delicate sweetness that complements the tart perfectly.

Side Dishes

Pair your Mini Lemon Tart Meringue with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent contrast. Fresh berries on the side add vibrant color and an extra layer of fruity flavor.

Creative Ways to Present

Serve these mini tarts on a beautiful tiered dessert stand to wow guests at your next gathering. You can also plate them individually with edible flowers or chocolate shavings for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Mini Lemon Tart Meringue covered in the refrigerator for up to 2 days. The crust may soften slightly, but the flavors remain delicious.

Freezing

Freeze baked tart shells separately for up to one month. Lemon curd and meringue are best made fresh, but lemon curd alone can be frozen in airtight containers for up to two weeks.

Reheating

Reheat tart shells briefly in the oven to refresh their crispness. Avoid reheating assembled tarts as the meringue can lose its texture and the lemon curd can become runny.

FAQs

Can I use store-bought pie crust for Mini Lemon Tart Meringue?

Yes, pre-made pie crust can save time and still yield tasty results, though homemade crust will provide more flakiness and buttery flavor.

How do I prevent the meringue from weeping?

Ensure sugar is fully dissolved when whipping and bake the meringue properly to prevent moisture from releasing afterward.

Can I make the lemon curd ahead of time?

Absolutely! Lemon curd can be made a day in advance and stored covered in the fridge to let flavors meld.

What’s the best way to zest lemons?

Use a microplane or fine grater to zest lemons, avoiding the white pith for a bright, clean citrus flavor.

Is it necessary to use fresh lemons?

Fresh lemons provide the brightest, most natural flavor, but in a pinch, bottled lemon juice can work; just adjust sweetness accordingly.

Final Thoughts

Making Mini Lemon Tart Meringue at home is a joyful experience that rewards you with a stunningly delicious dessert perfect for any occasion. Its vibrant flavors and textures will impress friends and family alike, and once you try this recipe, it’s sure to become a beloved favorite in your baking repertoire. So get your ingredients ready and enjoy creating these delightful tarts today!

Mini Lemon Tart Meringue

Print Recipe

Mini Lemon Tart Meringue is a delightful dessert featuring a crisp, buttery pastry shell filled with tangy, zesty lemon curd and topped with light, fluffy golden meringue. Perfectly portioned and bursting with refreshing citrus flavor, these elegant mini tarts are ideal for parties or anytime you want a sweet and sour treat that impresses both in taste and appearance.

Author: Lina
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Yield: 12 mini tarts 1x
Category: Desserts
Method: Baking
Cuisine: American
Diet: Gluten Free (if using gluten-free crust substitute)

Ingredients

Scale

For the Tart Shell:

1 cup all-purpose flour
1/4 cup sugar
1/8 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1–2 tablespoons cold water

For the Lemon Curd Filling:

3 egg yolks
1/2 cup sugar
1/3 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
1 tablespoon cornstarch
3 tablespoons unsalted butter

For the Meringue Topping:

3 egg whites
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla extract

Instructions

Prepare the Tart Shells: Combine the all-purpose flour, sugar, and salt in a bowl. Cut in the cold, cubed unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add 1-2 tablespoons of cold water gradually, mixing gently until a dough forms. Chill the dough in the refrigerator for 30 minutes. Roll out the chilled dough and press it into mini tart pans, trimming the excess edges. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until the shells are lightly golden. Allow to cool completely before filling.
Make the Lemon Curd Filling: In a heatproof bowl, whisk together egg yolks, sugar, fresh lemon juice, lemon zest, and cornstarch until smooth. Place the bowl over simmering water to create a double boiler, stirring constantly until the mixture thickens. Remove from heat and stir in the unsalted butter until fully incorporated and smooth. Allow the lemon curd to cool slightly before using.
Prepare the Meringue Topping: In a clean, dry mixing bowl, beat the egg whites with a pinch of salt until foamy. Gradually add sugar and vanilla extract while continuing to beat until stiff, glossy peaks form. This meringue will top the tarts beautifully with an airy texture.
Assemble and Bake: Spoon or pipe the cooled lemon curd filling into each tart shell. Top each tart generously with the prepared meringue, shaping peaks or swirls as desired. Bake at 350°F (175°C) for 8-10 minutes, or until the meringue tips turn a light golden brown. Remove from oven and cool completely before serving.

Notes

Use cold butter to achieve a flaky, tender crust.
Constant stirring while cooking lemon curd prevents lumps and achieves a silky texture.
Ensure meringue holds stiff peaks before baking to keep it fluffy.
Fresh lemons provide a brighter flavor than bottled juice.
Bake meringue until just golden to avoid dryness or excessive browning.

Nutrition

Serving Size: 1 mini tart
Calories: 180
Sugar: 15g
Sodium: 35mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0.5g
Protein: 3g
Cholesterol: 80mg

Keywords: mini lemon tart, lemon meringue, tartlets, lemon curd, dessert, bite-sized dessert, party dessert, sweet and sour dessert