Description

Mini Lemon Tart Meringue is a delightful dessert featuring a crisp buttery shortcrust pastry filled with a zesty, fresh lemon curd and topped with fluffy, glossy meringue peaks. Perfectly portioned for individual servings, this tart offers a balanced combination of bright citrus flavor and sweet, airy meringue, ideal for any occasion, from casual gatherings to elegant celebrations.

Ingredients

Scale

Sweet Shortcrust Pastry

1 1/4 cups all-purpose flour (or almond flour for gluten-free)
1/2 cup unsalted butter, chilled and cut into cubes
1/4 cup granulated sugar
1/4 teaspoon salt
2–3 tablespoons cold water

Lemon Filling

3–4 fresh lemons (for zest and about 1/2 cup juice)
3/4 cup granulated sugar
3 large egg yolks
2 tablespoons cornstarch (or flour)
3 tablespoons unsalted butter

Meringue Topping

3 large egg whites (room temperature)
1/4 teaspoon salt
1/2 cup granulated sugar

Instructions

Prepare the Pastry Base: Mix the flour, sugar, and salt, then cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add cold water until the dough comes together. Chill the dough for at least 30 minutes. Roll out the dough and carefully press it into mini tart pans or a muffin tin. Blind bake the crusts at 350°F (175°C) for about 12-15 minutes or until golden and firm.
Make the Lemon Filling: In a saucepan over medium heat, whisk together freshly squeezed lemon juice, lemon zest, sugar, egg yolks, and cornstarch. Cook the mixture, stirring constantly, until it thickens into a smooth lemon curd. Remove from heat and stir in the butter until fully melted and incorporated. Let the curd cool slightly before using.
Prepare the Meringue: Beat the egg whites with a pinch of salt on medium speed until soft peaks form. Gradually add sugar while whipping at high speed until stiff, glossy peaks develop, ensuring the meringue holds its shape well.
Assemble and Bake: Fill each pre-baked tart shell with the cooled lemon curd. Pipe or spoon the meringue over the top, creating decorative peaks or swirls. Brown the meringue lightly under a broiler for 1-2 minutes or use a kitchen blowtorch until golden and slightly crisp on the surface. Serve shortly after browning.

Notes

Use room temperature eggs for best meringue stability.
Blind bake the crust just until golden to prevent sogginess.
Use freshly squeezed lemon juice for optimal flavor.
Beat meringue at high speed for firm, glossy peaks.
Allow lemon curd to cool before adding meringue to avoid melting.

Prep Time: 45 minutes
Cook Time: 20 minutes
Category: Desserts
Method: Baking
Cuisine: American/French-inspired

Nutrition

Serving Size: 1 mini tart
Calories: 180
Sugar: 17g
Sodium: 50mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0.5g
Protein: 2g
Cholesterol: 70mg

Keywords: mini lemon tart, lemon meringue tart, citrus dessert, individual tarts, gluten-free dessert, lemon curd, meringue topping