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Mini Lemon Tart Meringue

Mini Lemon Tart Meringue
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

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

Find it online: https://mealsbylina.com/mini-lemon-tart-meringue/