Description
Mini lemon tarts with meringue are elegant bite-sized desserts featuring crisp tart shells, smooth tangy lemon curd, and fluffy toasted meringue. Perfect for spring gatherings, tea parties, or special occasions.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (cold)
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tablespoons cold water
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter (for curd)
- 2 egg whites
- 1/4 cup sugar (for meringue)
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Lemon zest (optional garnish)
- Edible flowers (optional)
Instructions
1. Mix flour and powdered sugar, then cut in cold butter until crumbly.
2. Add egg yolk and water, form dough, wrap and chill for 30 minutes.
3. Roll out dough, cut circles, press into mini tart molds, and prick bottoms.
4. Bake at 350°F (180°C) for 12–15 minutes until golden and cool completely.
5. Whisk lemon juice, zest, sugar, and eggs in a heatproof bowl.
6. Cook over simmering water, stirring until thickened.
7. Remove from heat, add butter, and stir until smooth.
8. Fill cooled tart shells with lemon curd.
9. Beat egg whites with cream of tartar until soft peaks form.
10. Gradually add sugar and beat until stiff peaks form, then add vanilla.
11. Pipe or spoon meringue onto tarts.
12. Lightly torch or broil until golden. Serve and enjoy.
Notes
- Prepare tart shells and lemon curd ahead of time for convenience.
- Use a muffin tin if mini tart pans are unavailable.
- Add orange or lime juice for a citrus variation.
- Best served fresh but can be refrigerated up to 2 days.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tart
- Calories: 120
- Sugar: 10g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg