Description
Lemon Meringue Tarts are a delightful dessert featuring a buttery tart shell filled with tangy lemon curd and topped with fluffy meringue.
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
- 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 tartlet pans. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes until lightly golden. Allow to cool.
- 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.
- 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.
- 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.
- 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 fresh lemons for the best flavor.
- Make sure the meringue is glossy and stiff for a perfect topping.
- Cool the tarts before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg