These lemon meringue tartlets combine a buttery tart shell, lemon curd, and a light, fluffy meringue topping. They’re bright, fresh, and just a little bit fancy, making them perfect for Easter, Mother’s Day, baby showers, or anytime you want something that looks impressive but is totally doable at home.
They’re the same as my Lemon Tartlets, but instead of topping them with raspberries, these are finished with toasted meringue that adds sweetness and a soft, marshmallow-like texture. If you’re a fan of lemon meringue pie, you’ll love these bite-sized versions.
It’s the same crust I used in my Fruit Tartlets and Chocolate Tartlets. I love it so much, and after spending so much time searching for the perfect recipe, I have no desire to try another. So here it is again!
- Perfect balance of flavors – the crisp, buttery crust pairs beautifully with the tangy lemon curd and sweet meringue.
- Light and airy topping – the toasted meringue adds a soft, fluffy contrast to the creamy filling.
- Elegant and impressive – they look bakery-worthy but are doable at home.
Ingredients
Here are some notes on select ingredients. The full recipe can be found below in the recipe card.
For the crust
- Flour – you can use either all-purpose flour or the gluten-free alternative mentioned below.
- Granulated sugar – please don’t reduce or omit it, as the 1/4 cup (50 grams) of sugar is essential to the structure.
- Unsalted butter – use it cold and cut into cubes for the best texture. You could try vegan butter here, but coconut oil won’t work as it’s 100% fat instead of 80-82%.
- Large egg yolk – egg subs won’t work here.
- Milk – this crust uses a bit more milk than some of my other tartlet recipes, like these Blueberry Tartlets and Peach Tartlets, which makes the dough softer and much easier to roll out.
For the lemon curd
Today’s recipe uses sugar, but if you prefer a honey-sweetened version, you could use my Paleo Lemon Curd recipe. I haven’t tried it in these tartlets, but I think it’d work.
- Freshly squeezed lemon juice – bottled juice won’t give you the same bright flavor.
- Eggs + egg yolks – also no sub here.
Why Use Whole Eggs and Yolks?
Using both egg yolks and whole eggs in lemon curd creates a balance of texture, richness, and stability.
Egg yolks add richness and that velvety texture that makes lemon curd so luscious, while whole eggs provide structure so the curd holds its shape. It’s the best of both worlds!
For the meringue topping
- Egg whites – must be free of any yolk for proper whipping.
- Granulated sugar – dissolves into the egg whites for a glossy meringue. No sub here, either.
The photo below shows what you’ll need for both the curd and the meringue. Note that the quantities aren’t to scale. You’ll need more eggs, for example.
How to Make Them
This is just an overview. The full instructions are in the recipe card below.
Prepare and bake the tartlet shells.
Make the curd. In a nonreactive bowl, such as glass or stainless steel, whisk together the lemon juice, eggs, egg yolks, and sugar until smooth and well combined.
Place the bowl over simmering water, making sure it doesn’t touch the water.
Whisk continuously until the mixture thickens and reaches 175 °F (79 °C), then remove from the heat. Some recipes suggest 160 °F (71 °C), but I found mine was still too runny at that point.
Whisk in the butter, one tablespoon at a time, until fully incorporated. Strain the lemon curd through a fine mesh sieve into a clean, nonreactive bowl.
Cover the surface with plastic wrap, pressing it directly onto the curd to prevent a skin from forming. Let cool to room temperature, about 1 hour.
Fill each tart shell with about 1 tablespoon (15 grams) of lemon curd.
Then prepare the meringue.
Combine the egg whites, sugar, and salt in a heatproof bowl set over simmering water (make sure the bowl doesn’t touch the water). Stir constantly until the mixture is very warm and the sugar has completely dissolved.
It should feel smooth when rubbed between your fingers and reach about 160 °F (71 °C). This is the temperature required to pasteurize the egg whites, which makes the meringue safe to eat without further baking.
Transfer the bowl to a stand mixer and beat, starting on medium-low and increasing to high, until stiff, glossy peaks form. This usually takes 4–7 minutes.
Pipe or spoon the meringue onto the tartlets.
Use a kitchen torch to lightly brown the tops. If you don’t have one, you can carefully place them under the broiler for about 1–2 minutes, watching very closely.
- Chill the dough – cold dough is much easier to work with and helps prevent shrinking.
- Don’t rush the curd – cook it gently and whisk constantly. You don’t want the eggs to scramble!
- Make sure sugar is dissolved – grainy meringue = undissolved sugar.
- Torch carefully – it browns quickly!
Troubleshooting
If you run into any issues while making these lemon meringue tartlets, here are some common fixes.
- Tart shells shrink or crack – make sure to chill the dough properly before baking and avoid overworking it.
- Lemon curd is too runny – it likely wasn’t cooked long enough. Make sure it reaches about 175 °F (79 °C) so it sets properly.
- Meringue won’t whip to stiff peaks – even a tiny bit of egg yolk or grease can prevent the whites from whipping properly. Make sure your bowl and whisk are completely clean and that no yolk got into the whites.
- Meringue is grainy – this means the sugar didn’t fully dissolve. Be sure to heat the egg white mixture until it feels completely smooth (no sugar granules) before whipping.
- Meringue is runny or soft – it likely wasn’t whipped long enough. Keep beating until stiff peaks form that hold their shape and only slightly bend at the tip.
- Meringue weeps (liquid forming underneath) – this can happen if the sugar wasn’t fully dissolved or if the tartlets sit too long. For best results, add the meringue shortly before serving.
- Meringue browns too quickly – if using a torch, keep it moving and don’t hold it too close. If using the broiler, watch constantly – it can go from perfect to burnt in seconds.
How to Store and Freeze
These lemon meringue tartlets are perfect for making in advance! You can prepare all of the components ahead of time and assemble them closer to serving.
The dough
You can make the tart dough up to 3 days in advance or freeze it for up to 3 months. Wrap the dough disc tightly in plastic wrap and then place it in a Ziploc bag.
When you’re ready to use it, thaw it overnight in the refrigerator. Avoid microwaving to thaw, but if you must, use 30% power in short bursts.
Unbaked tart shells
You can press the dough into the tart pans and store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months.
Baked tart shells
Once baked, store the tart shells in an airtight container at room temperature for up to 3 days or refrigerate them for up to 5 days. They can also be frozen for up to 3 months.
The lemon curd
You can prepare the lemon curd up to 3 days in advance and store it in an airtight container in the refrigerator. If it thickens too much, let it sit at room temperature for 15–20 minutes before using, stirring occasionally to loosen it up.
If you’d like to freeze the curd, transfer it to an airtight container and freeze for up to 3 months. Thaw it overnight in the refrigerator and stir well before using.
The meringue
Meringue is best made fresh. For the best texture and stability, prepare and pipe it onto the tartlets shortly before serving.
If needed, you can make the meringue a few hours in advance and keep it in the mixing bowl at room temperature, but it may lose some structure over time and won’t pipe quite as cleanly.
Assembled tartlets
Once assembled with the meringue topping, refrigerate the tartlets in an airtight container and serve within 12 hours. They’re safe to eat after refrigerating for several days, but the texture is best on the day of.
The meringue will start to weep and the crust will start softening. After spending so much time preparing these, you don’t want that to happen!
Eating them within 12 hours helps ensure the crusts stay crisp and the meringue looks its best. To further prevent soggy crusts, use the smallest amount of milk needed when making the dough.
Lemon Meringue Tartlets
Servings 18
Mini lemon meringue tartlets with a buttery crust, tangy lemon curd, and a fluffy toasted meringue topping. Perfect for Easter, Mother’s Day and baby showers.
Prevent your screen from going dark
Make the crusts:
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In a medium bowl, whisk together the flour, sugar, and salt.
1 1/4 cups (150 grams) flour, 1/4 cup (50 grams) granulated sugar, 1/2 teaspoon salt
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Cut in the cold butter until the mixture resembles coarse breadcrumbs.
1/2 cup (113 grams) cold unsalted butter
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In a separate small bowl, whisk the egg yolks, vanilla, and just 1 1/2 tablespoons of milk (ignore the amount below – it’s a technical issue I can’t fix). Stir this into the dry ingredients.
1 large egg yolk, 1 teaspoon vanilla extract, 1 1/2 to 2 tablespoons milk
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Use your hands to work the dough and bring it together. The dough shouldn’t be crumbly, as you’re going to roll it out. If necessary, add more milk, but don’t add too much, as it’ll make the baked crusts soft.
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Form into a disc and wrap with plastic wrap.
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Chill for 1 hour. You can also freeze it for up to 3 months. While it’s chilling, you can make the filling (below).
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Grease eighteen 2.6” (6.5 cm) fluted non-stick mini tart pans
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Roll out the dough between 2 pieces of parchment paper to about 1/8 inch (3 mm). I used the bottom of a glass (a cookie cutter would give you better, cleaner-cut edges) to make circles that were about 1/4” (6 mm) wider than the widest part of the tart pans, and I still had to trim some away. Do a test to make sure your circles are the right size for your pans. If the dough becomes hard to work with, stick it in the freezer for a few minutes. Then you’ll be able to very easily remove the circle cut-outs. If the circles don’t come off the parchment paper perfectly, it doesn’t really matter since you’ll be pressing them down into the pans and will likely have to trim some off anyway.
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Place a circle cut-out over the top of the greased mini tart pan and press it firmly into place. Be sure to press down around the bottom edge to remove any air pockets.
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Prick holes over the bottom (not going all the way through the crust, but almost) with a fork. Repeat with the remaining tartlet pans.
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Place in the freezer for 20-30 minutes.
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Towards the end of the chill time, preheat the oven to 375 °F (190 °C) and place a baking sheet large enough to fit the tartlet pans in the lower third of your oven.
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Place the tartlets directly onto the hot baking sheet and bake for 14-17 minutes, rotating the pan halfway through if you notice them browning too quickly in certain areas, until the sides are nicely browned and the bottom has browned.
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Remove the baking sheet and tartlets from the oven and place them on a wire rack to cool for about 15-20 minutes before removing the crusts from the pans. To do that, just turn the pan over and let the crust fall into your hand. It’s important to do this while they’re still a bit warm. They came out super easily.
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If making ahead of time, you can put the cooled crusts in an airtight container and store them at room temp for up to 3 days.
Make the lemon curd:
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In a nonreactive bowl, whisk together the lemon juice, eggs, egg yolks, lemon zest, sugar and salt until smooth.
1/3 cup (80 ml) freshly squeezed lemon juice, 2 large eggs, 2 large egg yolks, 1 tablespoon lemon zest, 1/2 cup (100 grams) granulated sugar, pinch salt
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Place the bowl over a pan of simmering water, ensuring it doesn’t touch the water.
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Continuously whisk the mixture until it thickens and reaches a temperature of 175 °F (79 °C), and then immediately remove from the heat. Some sites say 160 °F (71 °C), but mine was still much too runny at this point. The first time I made it, I cooked it to 160 °F, added the butter, realized it wasn’t going to get much thicker, put it back on the heat, and thickened it up more. And it was fine (just saying in case you have the same issue).
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Whisk in the butter, one tablespoon at a time, until fully incorporated.
1/4 cup (56 grams) cold unsalted butter
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Strain the lemon curd through a fine mesh sieve into a clean, nonreactive bowl.
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Cover the surface of the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, or simply stir ocassionally as it cools.
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Let cool until room temp, about 1 hour. You can place it in the fridge or freezer and stir occasionally if in a hurry. You can also make this 3 days in advance and keep it refrigerated. I had no issue with scooping it straight from the fridge into the crusts.
Bake the tartlets:
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I recommend filling the tartlets the day of serving. This is to assure that the crusts are at their very best! They get softer over time.
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Preheat the oven to 325 °F (163 °C).
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Add 1 tbsp (15 grams) of curd to 18 cooled tartlet shells. Place the filled tartlet shells (out of their pans) directly on a baking sheet.
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Place the baking sheet in the oven and bake for 10 minutes. This just helps the curd set.
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Let them cool for 10 minutes in their pans on the baking sheet which has been placed on a cooling rack.
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Remove the tartlets from their pans, and place on a cooling rack. Let the tartlets cool completely before adding the meringue. For best results, chill them briefly (about 30 minutes) so the lemon curd is fully set and cold. This helps the meringue hold its shape and prevents it from sliding or weeping.
Make the meringue:
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Combine the egg whites, sugar, and salt in the bowl of a stand mixer. Fill a saucepan with a few inches of water and bring it to a simmer.
4 large egg whites, 1 cup (100 grams) granulated sugar, pinch salt
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Place the mixer bowl over the simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water.
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Stir the mixture gently and continuously until the egg whites are heated and the sugar has completely dissolved, about 4 minutes. You can check by touching the mixture. It should feel very warm, and when rubbed between your fingers, it should feel smooth with no trace of sugar granules. The temperature should reach 160°F (71°C).
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Attach the bowl to the stand mixer and, using the whisk attachment, beat the mixture on medium-low speed until it becomes frothy, about 2 minutes.
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Gradually increase the speed and whip until stiff peaks form (while it’s beating, you can fill each tartlet crust with 1 tbsp (15 grams of lemon curd). The peaks should hold their shape but bend slightly at the tip, and the meringue should stay firmly in place, even if the bowl is inverted. This step typically takes around 4-7 minutes.
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Add the vanilla extract and mix briefly to combine.
2 teaspoons vanilla extract
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Pipe the meringue onto the filled tarts.
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Use a kitchen torch to lightly brown the meringue or put under the broiler for 2 minutes.
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Once assembled with the meringue topping, refrigerate the tartlets in an airtight container and serve within 12 hours. They’re safe to eat for several days after making, but the texture is best on the day of because the meringue will start to weep and the crust will start softening.
- For the flour, you can use 1 1/4 cups (150 grams) all-purpose flour or King Arthur Flour Gluten-free Measure for Measure Flour for a gluten-free version.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Calories: 199.1kcalCarbohydrates: 26.7gProtein: 3.2gFat: 9.1gSaturated Fat: 5.3gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.5gTrans Fat: 0.3gCholesterol: 67.7mgSodium: 152.9mgPotassium: 46.5mgFiber: 0.3gSugar: 19.8gVitamin A: 306IUVitamin C: 2.2mgCalcium: 13.4mgIron: 0.6mgNet Carbs: 26
