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Mini Lemon Meringue Tarts: 12 Delightful Bite-Sized Treats

Mini Lemon Meringue Tarts
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Mini Lemon Meringue Tarts are elegant individual desserts made with crisp tart shells filled with smooth, tangy lemon curd and topped with fluffy toasted meringue, offering the perfect balance of sweet and citrus.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2 tbsp cold water
  • 1 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/2 cup unsalted butter, cubed
  • 4 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 tsp cream of tartar

Instructions

  1. Prepare the tart dough by combining flour and powdered sugar, then cutting in butter until crumbly.
  2. Add egg yolk and cold water, mixing until dough forms. Chill for 30 minutes.
  3. Roll out dough and press into mini tart pans. Prick bottoms and chill again.
  4. Blind bake tart shells at 375°F (190°C) for 15–18 minutes until lightly golden. Cool completely.
  5. For the lemon filling, whisk lemon juice, zest, sugar, and eggs in a saucepan over medium heat.
  6. Cook while stirring constantly until thickened, then remove from heat and whisk in butter.
  7. Spoon lemon curd into cooled tart shells.
  8. Beat egg whites with cream of tartar until soft peaks form, then gradually add sugar and beat to stiff peaks.
  9. Pipe or spread meringue over each tart, sealing edges.
  10. Toast meringue with a kitchen torch or under a broiler until lightly browned.

Notes

    Nutrition

    Find it online: https://bakerslider.com/mini-lemon-meringue-tarts/

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