Description
These bright, classic Lemon Meringue Tarts have a crisp buttery crust, a silky lemon curd filling, and a fluffy toasted meringue topping. They’re perfect for spring parties, brunch, or anytime you want a fresh citrus dessert.
Ingredients
Tart Crust:
1 1/4 cups all-purpose flour
1/4 cup powdered sugar
3/4 cup unsalted butter, cold and cubed
Lemon Filling:
1/2 cup fresh lemon juice
1 tbsp lemon zest
1 cup granulated sugar
2 tbsp water
3 large eggs
1 large egg yolk
Meringue:
3 large egg whites
3/4 cup granulated sugar
1/4 tsp cream of tartar
Instructions
1. Make the crust: Mix flour and powdered sugar. Cut in cold butter until crumbly. Press into tart pans.
2. Chill crusts 15 minutes. Bake at 350°F (175°C) until lightly golden, 15–18 minutes. Cool.
3. Make lemon filling: Whisk lemon juice, zest, sugar, water, eggs, and yolk in a saucepan.
4. Cook on medium heat, whisking constantly, until thick and smooth (8–12 minutes). Remove from heat.
5. Fill shells with warm lemon curd and smooth the tops. Let set 10–15 minutes.
6. Make meringue: Beat egg whites + cream of tartar to soft peaks. Slowly add sugar; beat to stiff glossy peaks.
7. Top tarts with meringue (spoon or pipe). Toast with a torch OR broil 30–60 seconds (watch closely).
8. Cool 20–30 minutes before serving. Chill briefly for cleaner slices if you’d like.
Notes
Use room-temperature egg whites for a taller, steadier meringue.
Keep the bowl/beaters grease-free so the whites whip properly.
If broiling, stay right by the oven—meringue browns fast.
Storage: Refrigerate up to 2 days; best texture on day 1.
Make-ahead: Bake shells and cook curd a day early; assemble and toast meringue the day you serve.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 320
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 125 mg