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Perfect Mini Lemon Tarts Recipe with Fluffy Meringue Topping

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These mini lemon tarts feature a tangy lemon curd filling topped with fluffy, toasted meringue, perfect for sharing or a bright, comforting treat.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk (room temperature)
  • 2 tablespoons ice water
  • Pinch of salt
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons unsalted butter, cut into small pieces (optional)
  • 4 large egg whites (room temperature)
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the Tart Crust: In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and ice water gradually, mixing until dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
  2. Preheat the oven to 350°F (175°C) while the dough chills.
  3. Roll and Shape the Dough: Roll dough to about 1/8 inch thickness on a floured surface. Cut circles slightly larger than mini tart pans. Press dough into pans and prick bottoms with a fork. Chill for 10 minutes.
  4. Bake Tart Shells: Line shells with parchment and fill with pie weights or dried beans. Bake 12-15 minutes until edges are golden. Remove weights and parchment, bake another 5 minutes. Cool completely.
  5. Make Lemon Filling: In a saucepan, whisk lemon juice, zest, sugar, and eggs. Cook over medium heat, stirring constantly until thickened (6-8 minutes). Remove from heat, whisk in heavy cream and butter until smooth. Cool until just warm.
  6. Fill Tart Shells: Spoon lemon filling evenly into cooled shells, leaving room for meringue.
  7. Prepare Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla if using.
  8. Top Tarts: Spoon or pipe meringue over lemon filling, sealing edges.
  9. Toast Meringue: Place tarts on baking sheet and broil 1-2 minutes until golden brown, watching closely. Alternatively, use a kitchen torch.
  10. Cool and Serve: Let tarts cool to room temperature before serving.

Notes

Use room temperature egg whites for better meringue volume. Add sugar slowly to stabilize meringue. Watch broiler carefully to avoid burning meringue. Dough can be prepared and chilled up to 2 days ahead. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut cream and dairy-free butter alternatives.

Nutrition

Keywords: lemon tart, mini tarts, meringue topping, lemon curd, dessert, easy lemon tart, fluffy meringue

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