Lemon Meringue Tartlets

Perfectly tart, subtly sweet and all kinds of refreshing, these lemon meringue tartlets are made with a buttery shortbread crust, a creamy lemon curd filling and a toasted meringue topping.

These lemon meringue tartlets are a TREAT.

Featuring a buttery shortbread crust, the zesty freshness of lemon curd and a cloud-like swirl of toasted meringue, these bite-sized desserts pack a flavor punch.

No cutting, no extra utensils, we're skipping right to the good part - eating them with our bare hands.

Ingredients

While it may feel like this recipe calls for a lot of ingredients because they're broken into three lists, many of them are shared across the crust, curd and meringue and it really only works out to7 ingredients in total. Not so bad!

Below are a few tips for key ingredients. A comprehensive list of ingredients is available in the recipe card.

• Eggs: For the crust, room-temperature eggs are best as they'll be more evenly distributed in the batter. I recommend cold egg whites for the meringue as they increase stability.
• Lemon juice: These tarts taste best when made with freshly squeezed lemon juice. You'll need 1-2 lemons.
• Lemon zest: When zesting, be sure to only get the yellow part of the peel.
• Unsalted butter: We're using unsalted butter for this recipe so we can control the amount of salt being added to each part of the process.

All ingredients for the shortbread crust should be brought to room temperature to ensure even distribution.

Step-by-step instructions

First, make the lemon curd.

Whisk together all the ingredients for the curd except the butter.

Place over a pot of simmering water and cook until thick (about 10 minutes).

Remove from heat and allow to cool for 10 minutes.

Stir in the butter.

Transfer to a bowl/jar, cover with plastic wrap and cool to room temperature.

Second, make the crust.

Cream the butter and sugar. Add the egg, salt and vanilla. Mix in the flour until a cohesive ball of dough forms.

Wrap and refrigerate for at least 30 minutes.

Third, roll out the crust.

Roll dough to ¼" thickness. Cut out circles of dough and press them into tartlet pans, trimming away the excess.

Prick the bottoms, and line with aluminum foil and pie weights.

Fourth, bake the tart shells.

Bake at 350F for 15 minutes.

Remove the foil/weights, and continue cooking for 5-10 minutes.

Cool shells in pan.

Fifth, fill with curd.

Fill the cooled tart shells with lemon curd until ¾ of the way full.

Refrigerate until firm (about 2-3 hours or overnight).

Sixth, make the meringue.

Whisk together egg whites and sugar. Place over a pot of simmering water and cook until hot (160F).

Whip on high until light and fluffy. Add the vanilla and mix until combined.

Finally, toast the meringue.

Spoon or pipe the meringue onto the top of the tarts.

Use a chef's torch to toast the top.

Variations

• Shell: This recipe makes a shortbread tart shell, but if you'd prefer a graham cracker crust you could use the crust recipe from these s'more brownies (baked per the shortbread crust instructions) or the no-bake crust from this banoffee cheesecake.
• Filling: One of my favorite ways to kick this curd up a notch is by adding ginger. Simply peel and quarter a one-inch piece of fresh ginger. Add it to the curd in step one and cook as directed. Strain the curd, add the butter and continue as directed.

Expert tips

• Softening refrigerated butter: Cut butter into ½ tablespoon squares. Place on a plate and microwave in 5-second increments until softened.
• Bringing cold eggs to room temperature quickly: If you need to bring your eggs to room temperature quickly for this recipe, place them in a bowl of hot tap water for 5 minutes.
• Extra thick lemon curd: If you want an extra thick curd, substitute one egg yolk for a whole egg.
• Start with a perfectly clean bowl for the meringue: Grease can ruin meringue, so be sure to thoroughly clean whatever utensils you will use with warm, soapy water.
• Avoid using plastic bowls or utensils as they tend to develop a greasy coating over time that's difficult to remove; instead, opt for glass, metal, or ceramic.

Storage

Once topped with meringue, these tarts are best eaten that day as the meringue will start to form a skin.

That said, you can still store them, meringue and all, for up to two days in the refrigerator. Insert a toothpick into the center and gently drape with plastic wrap.

More lemon desserts

Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me make them better.