Mini Lemon Meringue Tarts Recipe

If you’re anything like me and adore the tangy sweetness of lemon combined with a fluffy cloud of meringue, then this Mini Lemon Meringue Tarts Recipe will quickly become one of your all-time favorites. These delightful little tarts pack a punch of vibrant lemon curd nestled in a buttery crust and topped with a pillowy, golden meringue—perfect for sharing at any gathering or as a special treat just for yourself. The charm of making mini versions means they’re perfectly portioned, irresistible in presentation, and simply so much fun to bake and devour.

Ingredients You’ll Need

The magic behind these mini lemon meringue tarts lies in a handful of simple yet essential ingredients. Each one has a special role—whether it’s lending buttery richness, bright citrus zing, or that dreamy meringue finish. Let’s take a look at what you’ll need to bring this recipe to life.

• Unsalted butter (200 g for pastry): This adds that melt-in-your-mouth richness to the tart shells.
• Superfine sugar (100 g for pastry, 200 g for meringue): It sweetens and ensures a smooth texture in both the crust and the meringue topping.
• Extra-large egg (1 whole plus 1 yolk for pastry): Eggs bind the pastry and help create a tender crumb.
• Vanilla extract (1 teaspoon): Just a hint of warmth to balance the tart lemon flavor.
• Salt (½ teaspoon): Enhances all the flavors and rounds out the dough.
• Cake flour (350 g): Ensures a delicate, tender crust that’s not too dense.
• Unsalted butter (20 g melted): For brushing the tart tins to keep your mini tarts from sticking.
• Condensed milk (2 tins, 385 g each): This creates a creamy, luscious base for the lemon curd filling.
• Extra-large egg yolks (3 for filling): Richness and structure for the curd.
• Lemon juice (80 ml): Bursting with fresh citrus tartness that makes the curd zing.
• Lemon zest (1 tablespoon): Adds an intense lemon aroma and flavor punch.
• Extra-large egg whites (4 for meringue): Whipped into stiff peaks to create that iconic light, airy topping.

How to Make Mini Lemon Meringue Tarts Recipe

Step 1: Prepare the Pastry Dough

Start by creaming the 200 grams of unsalted butter with the 100 grams of superfine sugar until light and fluffy—that creates the perfect base for a tender crust. Next, beat in the whole large egg, the egg yolk, and the vanilla extract until well combined. In a separate bowl, sift together the cake flour and salt, then gradually add this mixture to the wet ingredients, folding gently until a soft dough forms. Chill the dough in the fridge for 30 minutes to firm up, which makes it easier to handle and helps prevent shrinkage when baked.

Step 2: Shape and Bake the Tart Shells

While the dough chills, brush your mini tart tins thoroughly with the melted butter—this simple step ensures your pastry releases easily once baked. Roll out the dough on a lightly floured surface to about 3 mm thickness, then cut circles slightly larger than your tart tins. Gently press the dough into each tin, trimming the edges carefully. To blind bake, line the pastry shells with parchment paper and fill with pie weights or dried beans to keep the shape intact. Bake at 180°C (350°F) for about 15 minutes, remove the weights, and continue baking until lightly golden. Let the shells cool completely before filling.

Step 3: Make the Lemon Curd Filling

Combine the condensed milk with the egg yolks, lemon juice, and lemon zest in a heatproof bowl or saucepan. Cook the mixture gently over low heat, stirring constantly until it thickens—it should coat the back of a spoon pleasantly thick but still pourable. Be patient here; this luscious curd is the heart of the tart, bringing that fresh yet sweet lemon flavor everyone adores. Once thickened, scoop the curd into the cooled tart shells and spread evenly.

Step 4: Whip Up the Meringue Topping

Using a clean, dry bowl, whisk the egg whites on medium speed until foamy, then gradually add the superfine sugar. Increase the speed and continue whipping until the meringue forms stiff, glossy peaks. This is what makes the topping so airy and visually stunning—almost cloud-like in texture. Generously spoon or pipe the meringue over each tart filled with lemon curd, making sure to cover the edges well to seal in the filling.

Step 5: Brown the Meringue

For that perfect golden finish, place the tarts under a hot grill for 1–2 minutes, watching closely to avoid burning, or use a kitchen torch to gently toast the peaks. This step gives the meringue its characteristic lovely color and adds a subtle caramelized flavor that contrasts beautifully with the tart filling.

How to Serve Mini Lemon Meringue Tarts Recipe

Garnishes

To really make these mini tarts pop, I love sprinkling a tiny pinch of finely grated lemon zest or popping on a small edible flower petal or a mint leaf for that fresh, elegant touch. A light dusting of powdered sugar can also add a delicate sweetness and a pretty finish that invites smiles from your guests.

Side Dishes

Mini lemon meringue tarts are wonderful on their own but pairing them with fresh berries—think raspberries or blueberries—or a dollop of lightly whipped cream creates a refreshing balance. If you’re serving these at a party, consider a chilled herbal tea or a sparkling lemonade to complement the citrusy goodness.

Creative Ways to Present

Presentation is half the fun! Arrange your Mini Lemon Meringue Tarts Recipe on a tiered cake stand to create a charming display, perfect for afternoon tea or celebrations. You can also serve them in decorative mini tart boxes for gifting or set them on individual dessert plates with a drizzle of raspberry coulis for a sophisticated twist.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the tarts in an airtight container in the refrigerator. The lemon curd and meringue are best enjoyed within 2 days to maintain freshness and texture. The crust may soften slightly, but the flavor will still delight your taste buds.

Freezing

Freezing Mini Lemon Meringue Tarts Recipe is not ideal because the meringue and lemon curd textures can be compromised upon thawing. However, you can freeze the tart shells separately for up to a month and fill them as needed. This is a great time-saver if you want to prepare in advance.

Reheating

If you’re reheating, avoid microwaving as it can melt the meringue and make the crust soggy. Instead, warm the filled tarts gently in a preheated oven at 150°C (300°F) for about 5 minutes, just enough to take the chill off without altering texture.

FAQs

Can I use regular sugar instead of superfine sugar?

Yes, you can substitute regular granulated sugar if superfine is not available. Just be sure to whisk it well in the meringue to help it dissolve and achieve that glossy, smooth texture.

What if I don’t have a kitchen torch for browning the meringue?

No worries! You can achieve a lovely golden finish by placing the tarts under the oven’s grill for a minute or two—just keep a very close eye to prevent burning.

Can this recipe be made vegan or dairy-free?

This particular Mini Lemon Meringue Tarts Recipe relies heavily on eggs and butter, so substitutions would change the texture considerably. However, you could experiment with vegan butter and aquafaba meringue, but expect some differences in flavor and consistency.

How do I prevent the tart shells from shrinking during baking?

Chilling the dough before rolling and after lining the tart tins helps relax the gluten and keeps the shape. Also, blind baking with weights is essential to prevent shrinkage and ensure crisp shells.

Is it necessary to use cake flour in the pastry?

Cake flour provides a lighter, more tender crust compared to all-purpose flour. If you don’t have cake flour, you can substitute with all-purpose flour but expect the shells to be slightly firmer.

Final Thoughts

I truly hope you’ll enjoy making and savoring this Mini Lemon Meringue Tarts Recipe as much as I do. It’s a charming, crowd-pleasing dessert that never fails to impress with its bright, fresh lemon flavor and the fluffy, golden meringue topping. Perfect for moments when you want something sweet yet refreshing, these mini tarts are sure to become a frequent delight in your baking repertoire. So grab your apron, gather those simple ingredients, and treat yourself and others to this little slice of citrus heaven!

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