Introduction

These Mini Lemon Meringue Tarts offer a delightful balance of tangy lemon curd and sweet, fluffy meringue atop a buttery, crisp pastry shell. Perfect for parties or a special treat, they look impressive but are straightforward to make at home.

The image shows two mini lemon meringue tarts on a round white plate with a speckled brown pattern, placed on a white marbled surface. Each tart has a golden-brown crust filled with a smooth, bright yellow lemon custard layer, topped with a fluffy, white meringue layer that is lightly toasted to a soft golden brown at the peaks. One tart is cut in half, showing the clear separation of the three layers: the crust bottom, the creamy lemon filling middle, and the thick meringue top. In the background, more whole tarts are arranged on the white marbled surface, blurred softly to keep focus on the tarts on the plate. A vintage silver fork is placed next to the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g unsalted butter
100 g superfine sugar
1 extra large egg
1 extra large egg yolk
1 tsp vanilla extract
½ tsp salt
350 g cake flour
20 g unsalted butter (melted, for brushing tart tins)
2 tins condensed milk (385 g per tin)
3 extra large egg yolks
80 ml lemon juice
1 tbsp lemon zest
4 extra large egg whites
200 g superfine sugar

Instructions

Step 1: Add the 200 g butter and 100 g superfine sugar to a food processor and pulse until well combined and smooth.
Step 2: With the processor running, add 1 egg, then pulse until combined. Add 1 egg yolk and 1 tsp vanilla extract, pulsing again to mix.
Step 3: Sift together 350 g cake flour and ½ tsp salt, then add all at once to the processor. Pulse until a dough forms, careful not to overmix.
Step 4: Remove the dough, wrap in plastic, and refrigerate for 1 hour.
Step 5: Preheat oven to 140°C (290°F) and brush 20 mini tart tins with 20 g melted butter.
Step 6: Roll out chilled dough on a floured surface to ½ cm thickness. Cut discs slightly larger than the tart tins and press into the tins.
Step 7: Line each shell with parchment paper and fill with uncooked rice or pie weights. Blind bake for 15 minutes until lightly golden, then set aside.
Step 8: In a bowl, whisk together 2 tins condensed milk, 3 egg yolks, 80 ml lemon juice, and 1 tbsp lemon zest.
Step 9: Fill the pre-baked tart shells with the lemon mixture almost to the top.
Step 10: Bake at 160°C (320°F) for 15 minutes until the filling is just set. Cool in tins for 15 minutes, then transfer to a wire rack to cool completely.
Step 11: For the meringue, place 4 egg whites and 200 g superfine sugar in a heatproof bowl over simmering water. Whisk continuously until the sugar has dissolved.
Step 12: Transfer the mixture to a stand mixer and beat at medium-high speed for 10 minutes until stiff, glossy peaks form.
Step 13: Pipe meringue onto each tart using a piping bag with a 1 cm round nozzle. Toast the meringue with a kitchen blow torch until golden.
Step 14: Serve immediately and enjoy your delightful mini lemon meringue tarts.

Tips & Variations

Use superfine sugar for a smoother meringue texture and quicker dissolving.
Substitute lemon juice with lime juice for a different citrus twist.
To save time, prepare pastry dough a day ahead and keep it refrigerated.
If you don’t have a blow torch, briefly place the tarts under a hot grill to brown the meringue.

Storage

Store the tarts in an airtight container in the refrigerator for up to 2 days to keep the meringue fresh. Avoid covering the meringue tightly to prevent it from becoming soggy. Reheat the tarts gently in a warm oven if desired, but meringue is best served fresh.

How to Serve

The image shows a small tart with three layers, placed on a white plate with speckled brown patterns; the plate rests on a white marbled surface. The bottom layer is a golden brown, crispy tart shell shaped with a scalloped edge. The middle layer is a smooth, pale yellow custard filling. On top, there is a layer of white meringue with a toasted golden brown swirl, which peaks with a curl at the center. In the background, there are two more identical tarts slightly blurred. A vintage silver fork lies next to the tart on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry dough without a food processor?

Yes, you can cream the butter and sugar by hand or with a mixer, then gradually mix in the eggs and flour to form a dough. It may take a bit more effort but yields the same results.

What if I don’t have a blow torch to brown the meringue?

You can place the tarts under a hot grill for a minute or two, watching carefully to avoid burning. The meringue will toast nicely this way as well.