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Mini Lemon Meringue Tarts

Delightful individual desserts combining zesty lemon curd and fluffy meringue, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 tarts
Course: Dessert, Party
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Tart Crust
  • 1 cup All-purpose flour Good quality flour
  • 1/2 cup Unsalted butter High-quality butter for flaky crust
  • 1 pinch Salt Enhances flavor
For the Lemon Curd
  • 4 large Fresh lemons Juiced and zested for flavor
  • 3 large Eggs Use large, organic eggs
  • 1 cup Granulated sugar To sweeten the curd
  • 2 tablespoons Unsalted butter For creamy texture
For the Meringue Topping
  • 4 large Egg whites Room temperature for best results
  • 1 cup Granulated sugar For sweetness and stability
  • 1/4 teaspoon Cream of tartar Helps stabilize the meringue

Method
 

Prepare the Tart Shells
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine flour, butter, and salt, mixing until crumbly.
  3. Press the dough into mini tart pans and blind bake for 15-20 minutes until golden.
Make the Lemon Curd
  1. In a saucepan, combine lemon juice, zest, eggs, and sugar.
  2. Cook over low heat, stirring constantly, until thickened.
  3. Strain the mixture through a sieve and add butter, mixing until smooth.
Prepare the Meringue
  1. In a clean bowl, beat egg whites until foamy and add cream of tartar.
  2. Gradually add sugar, beating until stiff peaks form.
  3. Pipe the meringue onto cooled tart shells filled with lemon curd.
Finish the Tarts
  1. Use a kitchen torch to brown the meringue topping lightly.
  2. Serve immediately or store the components separately until ready to assemble.

Notes

For best texture, serve the tarts fresh. You can make the curd and shells in advance but assemble the meringue just before serving.