Mini Lemon Meringue Tarts

Lemon meringue desserts have long held a special place in the hearts of dessert lovers around the world. The combination of a bright, tangy lemon filling paired with a light, airy meringue creates a symphony of flavors that tantalizes the taste buds. Whether enjoyed at a summer picnic or served as a refreshing end to a holiday feast, lemon meringue treats offer a delightful contrast of sweet and tart that is hard to resist.

Discover the irresistible joy of baking with our Zesty Mini Lemon Meringue Tarts! These delightful bite-sized treats combine a buttery, flaky shell with a tangy lemon curd filling and a light, fluffy meringue topping. Perfect for any occasion, these mini tarts not only bring classic flavors to life but also add a modern twist that will impress guests and satisfy cravings. Follow our step-by-step guide to create this charming dessert that beautifully balances sweet and tart in every bite.

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Ingredients

For the Tart Shells:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, chilled and cubed

1 large egg yolk

2-3 tablespoons ice water

For the Lemon Curd Filling:

4 large egg yolks

1 cup granulated sugar

½ cup freshly squeezed lemon juice

Zest of 2 lemons

¼ cup unsalted butter, cubed

1 tablespoon cornstarch

Pinch of salt

For the Meringue Topping:

4 large egg whites

1 cup granulated sugar

1 teaspoon vanilla extract

¼ teaspoon cream of tartar

Instructions

Make the Tart Shells:

- Preheat your oven to 350°F (175°C).

- In a large bowl, combine flour and powdered sugar. Add the chilled cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

- Add the egg yolk and ice water; mix until the dough comes together. If too crumbly, add more water, one teaspoon at a time.

- Roll out the dough on a lightly floured surface to about 1/8-inch thick. Cut into circles and fit them into a mini muffin tin.

- Prick the bottoms with a fork to prevent puffing. Chill in the refrigerator for 15 minutes before baking.

- Bake for 15-18 minutes or until lightly golden. Remove and let cool completely.

Prepare the Lemon Curd Filling:

- In a heatproof bowl, whisk together egg yolks, sugar, lemon juice, lemon zest, cornstarch, and salt.

- Place the bowl over a pot of simmering water (double boiler method), stirring constantly until the mixture thickens (about 10 minutes). Remove from heat.

- Stir in the cubed butter until melted and fully incorporated. Let the lemon curd cool slightly before spooning it into the cooled tart shells.

Make the Meringue Topping:

- In a clean mixing bowl, whip the egg whites with cream of tartar on medium speed until soft peaks form.

- Gradually add granulated sugar, continuing to beat until stiff peaks form and the mixture is glossy. Stir in vanilla extract.

Assemble the Tarts:

- Preheat the oven broiler on low.

- Using a piping bag or a spoon, dollop or pipe the meringue onto each lemon tart, creating whimsical peaks.

- Place under the broiler for 1-2 minutes, watching closely until the meringue is golden brown.

Serve:

- Remove from the oven and let cool for a few minutes. Serve immediately or refrigerate for up to 2 hours before serving.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 12 tarts