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Perfect Mini Lemon Tarts Recipe with Easy Fluffy Meringue Topping

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These mini lemon tarts feature a tender buttery crust filled with silky lemon curd and topped with a soft, fluffy meringue. Quick and easy to make, they offer a perfect balance of tart and sweet for any occasion.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour
  • 2 tablespoons granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 7 tablespoons (100 g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice-cold water
  • 3 large fresh lemons (for zest and juice, about 3/4 cup / 180 ml lemon juice)
  • 3/4 cup (150 g) granulated sugar (for lemon filling)
  • 3 large eggs (room temperature)
  • 2 egg yolks (room temperature)
  • 5 tablespoons (70 g) unsalted butter, cut into small pieces
  • 4 large egg whites (room temperature)
  • 1/2 cup (100 g) granulated sugar (for meringue)
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Make the Tart Dough: Combine flour, sugar, and salt in a bowl. Add cold cubed butter and cut into flour until mixture resembles coarse crumbs. Slowly add ice water, stirring until dough just holds together. Avoid overworking. Wrap dough in plastic and chill for at least 30 minutes.
  2. Prepare Lemon Filling: Zest lemons and set aside. Juice lemons to get about 3/4 cup juice. In a heatproof bowl, whisk sugar, zest, eggs, and egg yolks until combined. Place bowl over simmering water (double boiler). Gradually whisk in lemon juice. Cook, stirring constantly, until thickened (8-10 minutes). Remove from heat and whisk in butter until smooth. Cool slightly.
  3. Roll Out and Bake Tart Shells: Preheat oven to 350°F (175°C). Roll chilled dough to about 1/8 inch thickness. Cut rounds slightly larger than tart pans. Press dough into pans and trim edges. Prick crust bottoms with fork. Line with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, bake another 5 minutes until golden. Cool completely.
  4. Fill Tart Shells: Spoon lemon curd into cooled tart shells, filling just below rim.
  5. Make Fluffy Meringue: Whip egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, increasing speed to high. Whip until glossy, stiff peaks form but meringue remains soft to touch. Beat in vanilla if using.
  6. Top and Bake: Spoon or pipe meringue over lemon curd, sealing edges. Bake at 350°F (175°C) for 10-12 minutes until meringue is lightly golden and firm. Cool on wire rack before serving.

Notes

Keep butter cold when making dough to ensure flakiness. Use room temperature eggs for meringue to achieve better volume. Seal meringue edges onto crust to prevent shrinking. Avoid overbaking meringue to prevent burning. Dough can be made up to 2 days ahead and refrigerated. For gluten-free crust, substitute flour with almond or oat flour; for dairy-free, use coconut oil or vegan butter and aquafaba for meringue.

Nutrition

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

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