Mini Lemon Meringue Tarts are elegant, bright, and irresistibly delicious. They combine a buttery, crisp pastry shell, a silky lemon curd filling, and a cloud-like toasted meringue topping. These mini tarts take the classic lemon meringue pie and transform it into refined, individual portions that look as stunning as they taste.
If you’re a fan of citrus desserts, these tarts offer the perfect balance: sweet and tangy, soft and crisp, light yet satisfying. They are ideal for gatherings, celebrations, or as a beautiful addition to a dessert table.
✨ Why You’ll Love This Recipe
- Bite-sized and elegant
- Perfect balance of sweet and tart
- Crisp pastry shell that holds shape
- Smooth, vibrant lemon curd
- Beautiful toasted meringue finish
- Great for parties, tea time, or gifting
Ingredients
For the Pastry Shell
- Unsalted butter
- Superfine sugar
- Extra-large eggs
- Egg yolk
- Vanilla extract
- Salt
- Cake flour
For the Lemon Filling
- Sweetened condensed milk
- Egg yolks
- Fresh lemon juice
- Lemon zest
For the Meringue
- Egg whites (room temperature)
- Superfine sugar
How to Make Mini Lemon Meringue Tarts
Making these tarts involves three main components: the pastry shell, the lemon filling, and the meringue topping. Each step is simple when broken down, and the result is absolutely worth the effort.
1. Make the Pastry
- Cream the butter and sugar until light and fluffy.
- Add the eggs, egg yolk, and vanilla extract.
- Sift the flour with the salt, then add it to the mixture and blend gently.
- Once a soft dough forms, wrap it and chill it in the refrigerator.
- When firm, roll the dough to about ½ cm (¼ inch) thickness.
- Cut circles and press them into mini tart tins.
- Line the shells with parchment and fill with baking weights (or dry rice).
2. Blind-Bake the Shells
- Bake the pastry shells at a low temperature until lightly golden.
- Remove the weights and allow the shells to cool.
- The blind-baking step helps maintain the crisp texture and prevents the bottom from puffing up.
3. Prepare the Lemon Filling
- In a bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest.
- Fill each pre-baked tart shell with the lemon mixture.
- Bake the filled shells until the curd is just set — still slightly wobbly in the center.
This filling is smooth, creamy, and bursting with fresh lemon flavor.
4. Make the Meringue
- Place the egg whites and sugar over a double boiler.
- Heat the mixture gently, whisking continuously until the sugar dissolves.
- Transfer to a mixer and beat until thick, glossy, and forming stiff peaks.
- Pipe the meringue onto the cooled lemon tarts.
- Use a kitchen blowtorch to toast the meringue to a beautiful golden color.
This creates that classic lemon-meringue look: white, glossy swirls with caramel-colored tips.
Tips for Success
- Chill the dough well before rolling for easier handling.
- Roll the pastry thin so the tarts remain delicate.
- Use an oven thermometer for precise, even baking.
- Pipe the meringue immediately after whipping for best volume and texture.
- Do not overbake the lemon filling — it should be set but not dry.
Serving Suggestions
Mini Lemon Meringue Tarts are perfect for:
- Tea parties
- Elegant dessert buffets
- Weddings and baby showers
- Holiday gatherings
- Gifts for friends or neighbors
Their mini size makes them easy to serve and even easier to enjoy.
Storage Information
- These tarts are best eaten the same day.
- Store leftovers in the refrigerator in an airtight container for up to 1–2 days.
- The assembled tarts do not freeze well.
- You can freeze the raw pastry dough for up to two months for future use.
Final Thoughts
Mini Lemon Meringue Tarts are a delightful treat that showcase the perfect contrast of textures and flavors. From the flaky pastry to the creamy lemon curd and the toasted meringue, every bite offers freshness, sweetness, and sophistication.