Lemon Meringue Tarts Recipe
Introduction
Lemon meringue tarts are a delightful dessert combining a crisp, buttery tart shell with tangy lemon curd and fluffy, sweet meringue topping. This recipe guides you through creating each component for a delicious treat perfect for any occasion.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter (cold, cubed)
- 1 large egg yolk
- 2-3 tablespoons cold water
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter (cut into pieces)
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour and powdered sugar. Add cold, cubed butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water one tablespoon at a time until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Step 2: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into circles to fit tartlet pans. Place dough circles into pans, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake 5-7 minutes more until lightly golden. Let cool.
- Step 3: In a saucepan over medium heat, whisk lemon juice, lemon zest, sugar, and eggs until combined. Add butter and cook, stirring constantly, until thickened and coating the back of a spoon (about 5-7 minutes). Do not boil. Remove from heat and strain the curd through a fine mesh sieve. Let cool slightly before filling tart shells.
- Step 4: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
- Step 5: Spread or pipe meringue over the filled tart shells, creating peaks and swirls. Bake for 8-10 minutes until the meringue is golden brown.
- Step 6: Allow tarts to cool slightly before serving. Enjoy chilled or at room temperature.
Tips & Variations
- For extra crisp shells, prick the dough with a fork before blind baking to prevent bubbling.
- Add a pinch of salt to the tart dough to enhance the buttery flavor.
- Use a kitchen torch to brown the meringue if you prefer more control over the coloring.
- Substitute lime juice and zest for a refreshing twist on the classic lemon flavor.
Storage
Store lemon meringue tarts in an airtight container in the refrigerator for up to 2 days. The meringue is best enjoyed fresh as it may weep or lose texture over time. Reheat briefly in a warm oven if desired, but avoid microwave reheating to keep the meringue from becoming rubbery.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the tart shells ahead of time?
Yes, you can bake the tart shells in advance and store them in an airtight container at room temperature for up to 2 days before filling.
Why does my meringue sometimes weep?
Meringue weeping can occur due to undercooking, humidity, or overbeating the egg whites. Make sure to bake the meringue until lightly golden and avoid making the dessert on very humid days if possible.
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Lemon Meringue Tarts Recipe
- Total Time: 50 minutes
- Yield: 6–8 individual tarts 1x
- Diet: Vegetarian
Description
These Lemon Meringue Tarts feature a crisp buttery tart shell filled with tangy, smooth lemon curd and topped with a fluffy, golden meringue. Perfectly balanced in flavor and texture, these delightful individual tarts are a crowd-pleasing dessert ideal for any occasion.
Ingredients
Scale
For the Tart Shell:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter (cold, cubed)
- 1 large egg yolk
- 2–3 tablespoons cold water
For the Lemon Curd Filling:
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter (cut into pieces)
For the Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
Instructions
- Prepare the Tart Shells: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour and powdered sugar. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into circles to fit into individual tartlet pans. Place the dough circles into the pans, line with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove weights and parchment, then bake an additional 5-7 minutes until lightly golden. Allow to cool.
- Make the Lemon Curd: In a saucepan over medium heat, whisk together the lemon juice, lemon zest, sugar, and eggs until combined. Add the butter and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil. Remove from heat and strain the curd through a fine-mesh sieve into a bowl to remove any solids. Allow the curd to cool slightly before pouring it into the cooled tart shells.
- Make the Meringue: In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form and the meringue is glossy.
- Assemble and Bake: Spread or pipe the meringue over the filled lemon curd in the tart shells, creating peaks and swirls. Bake in the preheated oven for 8-10 minutes or until the meringue is golden brown.
- Serve: Allow the tarts to cool slightly before serving. Serve the lemon meringue tarts chilled or at room temperature and enjoy the delightful combination of tangy lemon and sweet meringue.
Notes
- Use cold butter and minimal water to ensure a flaky tart crust.
- Be careful not to overcook the lemon curd to prevent curdling; it should thicken gently over medium heat.
- Make sure the mixing bowl and beaters are clean and free of grease when whipping egg whites for optimal volume.
- You can use a piping bag to create decorative meringue peaks for a professional look.
- Allow tarts to cool fully before refrigerating if storing; consume within 2 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon meringue tarts, lemon curd, tart shells, meringue topping, dessert tarts, homemade lemon tart
