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
