Mini Lemon Meringue Tarts

Mini lemon meringue tart with torched Italian meringue peaks and an edible pansy

Individual lemon meringue tartlets with a crisp pâte sucrée crust,bright baked lemon curd, and glossy Italian meringue —make-ahead and bakery-pretty.

5 from 3 votes

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Course: Dessert

Cuisine: French

Keyword: lemon meringue tartlets, mini lemon meringue tarts

Prep Time: 40

Cook Time: 25

Chill Time: 2 50

Servings: mini tarts

Calories: 465kcal

Ingredients

Sweet Tart Dough (Pâte Sucrée)

2 ⅓ cups all-purpose flour
½ cup powdered sugar
¼ teaspoon salt
¾ cup unsalted butter cold and cubed
2 small eggs

Lemon Filling

3 large eggs
2 egg yolks
1 cup granulated sugar
½ cup fresh lemon juice
2 tablespoon lemon zest about 2 lemons
⅓ cup unsalted butter

Italian Meringue

2 large egg whites
½ cup granulated sugar
¼ cup water
½ teaspoon cream of tartar

Instructions

Make the Pâte Sucrée

Cream the base. Cream the cold cubed butter with the powdered sugar until smooth and well combined.
Add the eggs. Beat in the eggs until incorporated.
Add the flour. Mix in the flour just until combined — don't overwork it, or the crust turns tough. Refrigerate 15–20 minutes.
Roll and line. Roll the dough to about 1⁄8 inch (3 mm). Line your tart molds, pressing gently to fit.
Chill the shells. Refrigerate the lined shells 30 minutes so they hold their shape while baking.
Blind-bake. Bake at 300°F (150°C) for 15 minutes, until lightly golden. Make the curd while they bake.

Make the Lemon Curd

Whisk the eggs. In a medium bowl, whisk together the whole eggs and yolks. Set aside.
Heat the lemon base. In a medium pot, combine the lemon zest, juice, butter, and sugar. Heat over medium, stirring often, until the butter melts and it begins to bubble.
Temper. Off the heat, slowly pour the hot mixture into the eggs, whisking constantly to prevent curdling.
Cook to 170°F. Return everything to the pot and cook over low heat, whisking constantly, until it thickens to about 170°F and coats the back of a spoon.
Strain. Strain the curd into a bowl; cover with plastic wrap pressed onto the surface to prevent a skin.
Fill and set. Pour the curd into the baked shells, smooth the tops, and bake at 300°F (150°C) for about 8 minutes, just until the edges set. Chill at least 2 hours.

Make the Italian Meringue

Start the syrup. In a small saucepan, combine the sugar and water. Heat over high, stirring until it boils, then stop stirring.
Start the whites. When the syrup reaches 230°F, begin whipping the egg whites with the cream of tartar on medium speed — you want them frothy by the time the syrup hits 240°F.
Stream and whip. With the mixer running, slowly pour the 240°F syrup down the side of the bowl into the whites (careful — it's extremely hot). Increase to high and whip to stiff, glossy peaks.

Assemble & Finish

Top the tarts. Pipe or dollop the Italian meringue onto the chilled lemon tarts.
Finish. Torch lightly for golden tips, or leave it pillowy white as pictured.
Garnish and serve. Finish with edible flowers (pansies/violas), a curl of lemon zest, or a thin lemon slice. Serve chilled.

Notes

• Yields about 10–11 small tarts (3–4 inch), depending on crust thickness and mold size. Roll to about 1⁄8 inch (3 mm).
• Italian meringue is cooked by the hot syrup, so it's safe to eat untorched. Add it close to serving for the best look.
• Make-ahead: baked shells (room temp, 1 day) and curd (fridge, up to 3 days) can be prepped ahead; assemble and add meringue the day you serve.

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