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Mini Lemon Meringue Tarts Recipe

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4.2 from 41 reviews

These Mini Lemon Meringue Tarts feature a buttery, tender pastry crust filled with tangy, creamy lemon curd and topped with fluffy, sweet meringue that is lightly browned for a perfect finish. Perfect as individual-sized desserts, these tarts combine classic flavors with an elegant presentation, making them ideal for special occasions or anytime you crave a bright, refreshing treat.

  • Total Time: 55 minutes
  • Yield: 12 mini lemon meringue tarts

Ingredients

Pastry

  • 200 g unsalted butter, softened
  • 100 g superfine sugar
  • 1 extra large egg
  • 1 extra large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 350 g cake flour
  • 20 g unsalted butter, melted (for brushing tart tins)

Lemon Curd Filling

  • 2 tins condensed milk (385 g each)
  • 3 extra large egg yolks
  • 80 ml lemon juice (freshly squeezed)
  • 1 tablespoon lemon zest

Meringue Topping

  • 4 extra large egg whites
  • 200 g superfine sugar

Instructions

  1. Prepare Pastry Dough: In a mixing bowl, cream the unsalted butter and superfine sugar together until light and fluffy. Beat in the egg, egg yolk, and vanilla extract until well combined. Add the salt and sift in the cake flour gradually, mixing until a soft dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up.
  2. Preheat Oven and Prepare Tins: Preheat the oven to 180°C (350°F). Brush the mini tart tins with melted butter to prevent sticking.
  3. Shape and Bake Pastry Shells: Roll out the chilled dough on a lightly floured surface to about 3 mm thickness. Cut out rounds slightly larger than your tart tins. Press dough rounds into the tart tins evenly. Prick the base lightly with a fork to avoid bubbling. Bake for 12-15 minutes or until pale golden. Remove from oven and let cool slightly.
  4. Make Lemon Curd Filling: In a bowl, whisk together condensed milk, egg yolks, lemon juice, and lemon zest until smooth and combined. Pour the lemon curd mixture evenly into the warm tart shells.
  5. Prepare Meringue: In a clean dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add superfine sugar while continuing to beat until stiff, glossy peaks form.
  6. Top Tarts with Meringue: Spoon or pipe the meringue onto the lemon curd filling, creating swirls or peaks as desired.
  7. Bake the Tarts: Return tarts to the oven and bake for 10-12 minutes at 180°C (350°F), or until the meringue is set and lightly golden on top.
  8. Cool and Serve: Remove from oven and let the tarts cool completely in the tins to allow the filling to set. Serve chilled or at room temperature.

Notes

  • Ensure the egg whites are at room temperature before beating for better volume in the meringue.
  • Use superfine sugar for smoother meringue texture.
  • Be careful not to overbake the meringue to avoid dryness; it should be just golden and set.
  • Chill the pastry dough well before rolling to make it easier to handle and to prevent shrinking during baking.
  • Freshly squeezed lemon juice and zest provide the best flavor for the lemon curd filling.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegetarian

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