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Mini Lemon Meringue Tarts

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These mini lemon meringue tarts feature a zingy lemon filling, fluffy meringue, and a buttery crust. Perfect for parties or tea time, they’re easy to make, adorable, and packed with bright citrus flavor.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 3–4 tbsp cold water
  • 1/2 cup fresh lemon juice (about 2–3 large lemons)
  • 1 tbsp lemon zest (from 1 large lemon)
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 3 tbsp unsalted butter, cut into pieces
  • 1 tbsp cornstarch
  • Pinch of salt
  • 2 large egg whites
  • 1/4 cup granulated sugar
  • 1/4 tsp cream of tartar (optional)
  • Pinch of salt
  • 1/4 tsp vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a mixing bowl, combine flour, sugar, and salt. Add cold, cubed butter and blend until mixture resembles coarse crumbs. Add cold water, mixing just until dough holds together.
  2. Roll dough to 1/8-inch thickness. Cut out circles using a 2.5-inch cookie cutter. Press into mini muffin tin cups, shaping edges. Prick bottoms with a fork. Chill for 10 minutes.
  3. Bake tart shells for 12-15 minutes, or until lightly golden. Cool on a wire rack.
  4. In a small saucepan, combine sugar, cornstarch, and a pinch of salt. Whisk in eggs and yolks until smooth. Stir in lemon juice and zest. Cook over medium heat, stirring constantly, until thickened and glossy (about 5-7 minutes). Remove from heat and whisk in butter until melted.
  5. Spoon or pipe lemon filling into cooled tart shells, filling nearly to the top. Let cool for 15 minutes, or chill for 30 minutes for a firmer filling.
  6. In a clean bowl, whip egg whites with cream of tartar and a pinch of salt until foamy. Gradually add sugar, beating until stiff, glossy peaks form (about 3-4 minutes). Mix in vanilla if using.
  7. Spoon or pipe meringue onto lemon tarts, creating peaks and swirls. Toast meringue under the broiler for 1-2 minutes, watching closely, or use a kitchen torch.
  8. Let tarts cool for 10 minutes before serving. Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

For gluten-free tarts, substitute flour with a 1-to-1 gluten-free blend. Use coconut oil instead of butter for dairy-free. Chill dough before baking for crisp crusts. Use room-temperature egg whites for fluffier meringue. Strain lemon filling if lumpy. Watch the broiler closely when toasting meringue.

Nutrition

Keywords: lemon meringue tarts, mini desserts, bite-sized dessert, lemon tartlets, party dessert, tea party, citrus dessert, easy baking, meringue, tart shells

Find it online: https://jodierecipes.com/mini-lemon-meringue-tarts-recipe-easy-bite-sized-dessert/