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Mini Lemon Meringue Tarts

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Mini Lemon Meringue Tarts are a delightful blend of tangy lemon curd and fluffy meringue nestled in a buttery, flaky crust. These bite-sized treats are perfect for any occasion, bringing sunshine to your table with their vibrant flavors and stunning presentation. Easy to make and adaptable for various dietary needs, they promise to impress guests and family alike. Enjoy each refreshing mouthful as they transport you straight to dessert paradise!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar (for crust)
  • 1–2 tbsp ice water
  • 3 large egg yolks
  • 1 cup granulated sugar (for filling)
  • 2 tbsp cornstarch
  • 1/2 cup freshly squeezed lemon juice
  • Zest of 2 lemons
  • 3 large egg whites
  • 1/4 cup granulated sugar (for meringue)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine flour and 1/4 cup sugar; cut in cold butter until crumbly. Add ice water gradually until dough forms.
  3. Roll out dough to 1/8-inch thick; cut circles for tart pans. Press into molds, prick with a fork, and bake for about 15 minutes until golden. Cool.
  4. For the filling, whisk together egg yolks, 1 cup sugar, cornstarch, lemon juice, and zest in a saucepan over medium heat until thickened (about 5-7 minutes). Cool slightly before pouring into tart shells.
  5. For meringue, beat egg whites until soft peaks form; gradually add the remaining sugar until stiff peaks form. Spread over filled tarts.
  6. Bake again for about 10 minutes until golden on top. Cool completely before serving.

Nutrition

Keywords: To prevent soggy crusts, blind bake your tart shells before adding the filling. Feel free to experiment with lime or grapefruit instead of lemon for a different flavor. Store leftovers in an airtight container in the fridge for up to three days.

Find it online: https://rosykitchenette.com/irresistible-mini-lemon-meringue-tarts-recipe-to-delight/