Lemon Meringue Tarts Recipe | Crispy, Creamy & Perfectly Sweet
1. Introduction
There’s something truly magical about Lemon Meringue Tarts. These little pastry delights have the perfect balance of tart lemon curd, fluffy meringue, and a buttery, flaky crust. The contrast of textures and the tangy-sweet combination makes them irresistible. They’re a favorite dessert for gatherings, celebrations, or simply as a treat to brighten your day.
What’s even better is that these Lemon Meringue Tarts are completely customizable, making them easy to make for any occasion. Whether you’re serving them for a special celebration or just as an indulgent snack, these tarts bring a touch of elegance and fun.
In this post, we’ll guide you through the process of creating these delicious tarts from scratch. From the zesty lemon filling to the crispy meringue topping, you’ll learn how to make each layer shine. Ready to impress your guests or enjoy a decadent dessert? Let’s dive in!
2. Ingredients Breakdown
For the Tart Shell:
- All-purpose flour (1 1/4 cups)
All-purpose flour gives the crust a sturdy yet tender texture. It forms the base of the tart shell and ensures the perfect amount of flakiness. If you’re gluten-free, gluten-free all-purpose flour works as a substitute, though the texture might differ slightly. - Butter (1/2 cup, cold)
Cold butter is essential for creating a flaky, tender crust. You can substitute with vegan butter for a dairy-free version, but the flavor and texture may differ. - Sugar (2 tbsp)
A small amount of sugar sweetens the crust slightly, balancing the tangy lemon filling. For a healthier option, you can use coconut sugar or maple syrup, though it may change the texture. - Egg yolk (1 large)
The egg yolk helps bind the dough together and adds richness to the crust. For a vegan version, you can substitute with applesauce or chia egg. - Ice water (3-4 tbsp)
Ice water is essential for bringing the dough together without making it tough. Use cold water to keep the dough’s temperature low, ensuring a flakier crust.
For the Lemon Filling:
- Lemon juice (1/2 cup, fresh)
Fresh lemon juice is the star of the show, giving the tart its signature zesty flavor. Always use fresh lemons for the best taste. - Sugar (1/2 cup)
The sugar balances the tartness of the lemons, ensuring the filling isn’t too sour. - Egg yolks (3 large)
Egg yolks provide richness to the lemon filling, helping it set to a creamy consistency. They also give the filling a smooth, velvety texture. - Cornstarch (1 tbsp)
Cornstarch helps thicken the lemon filling, ensuring it holds its shape when cut. You can also use arrowroot powder as a natural alternative. - Butter (1 tbsp)
Adding a small amount of butter makes the filling extra rich and smooth. For a dairy-free version, use coconut oil or vegan butter.
For the Meringue:
- Egg whites (3 large)
Fresh egg whites are essential for a fluffy meringue. They’re whipped to stiff peaks and form the light, airy topping for your tarts. You can also use aquafaba (chickpea brine) for a vegan alternative. - Sugar (1/4 cup)
Sugar is added gradually while whipping the egg whites to help stabilize the meringue. For a refined-sugar-free option, you can use stevia or coconut sugar, but the meringue may not be as stiff. - Vanilla extract (1/2 tsp)
A touch of vanilla enhances the flavor of the meringue, making it taste even more delicious. You can substitute with almond extract for a slightly different flavor. - Cream of tartar (1/4 tsp)
Cream of tartar helps stabilize the egg whites while they’re being whipped, ensuring that the meringue holds its shape and doesn’t collapse.
3. Step-by-Step Instructions
Making Lemon Meringue Tarts is an enjoyable process that comes together in layers: a flaky crust, a creamy lemon filling, and a fluffy meringue topping. Here’s how to make it all happen:
Step 1: Prepare the Tart Shell
- In a food processor, pulse together the flour, sugar, and cold butter until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse again until just combined.
- Slowly add ice water, 1 tablespoon at a time, until the dough begins to come together. Be careful not to overwork it.
- Turn the dough out onto a floured surface, shape it into a disk, and wrap it in plastic wrap. Chill in the fridge for at least 30 minutes to let it firm up.
Step 2: Pre-Bake the Tart Shell
- Preheat your oven to 375°F (190°C). Remove the dough from the fridge and roll it out to fit your tart pans.
- Press the dough into the tart pans, trimming the excess. Line each shell with parchment paper and fill with pie weights or dried beans.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Remove the parchment paper and weights, then bake for an additional 5-7 minutes until the base is fully golden. Set the tart shells aside to cool.
Step 3: Make the Lemon Filling
- In a medium saucepan, combine the lemon juice, sugar, and cornstarch. Stir over medium heat until the mixture begins to thicken and bubble.
- In a separate bowl, whisk the egg yolks. Gradually pour some of the hot lemon mixture into the yolks, whisking constantly to temper the eggs.
- Pour the egg mixture back into the saucepan and cook, stirring, until the filling becomes thick and smooth, about 2-3 minutes.
- Remove from heat and stir in the butter until melted and smooth. Pour the lemon filling into the cooled tart shells, smoothing the top with a spatula.
Step 4: Make the Meringue
- In a clean, dry bowl, beat the egg whites with a hand mixer or stand mixer on medium speed until soft peaks form.
- Gradually add sugar, cream of tartar, and vanilla extract while continuing to beat until stiff peaks form and the meringue is glossy.
Step 5: Assemble the Tarts
- Spoon the meringue over the lemon filling, spreading it out to cover the edges of the crust. Use a spatula to create soft peaks on top.
- Bake the tarts in a 350°F (175°C) oven for 8-10 minutes, or until the meringue is golden brown.
Step 6: Cool and Serve
- Allow the tarts to cool completely at room temperature, then chill in the fridge for 1-2 hours before serving.
- Garnish with lemon zest or thin lemon slices if desired. Serve and enjoy!
4. Tips and Variations
Expert Tips for Perfect Lemon Meringue Tarts:
- Chill the Dough: Letting the dough chill ensures it’s easier to work with and results in a flakier crust.
- Don’t Over-Bake the Meringue: Keep an eye on the meringue while baking. It should be golden but not overdone.
- Perfect Filling: The lemon filling should be thick and creamy. If it’s too runny, return it to the stove to cook for a few more minutes.
Variations:
- Make It Vegan: Use vegan butter and aquafaba (chickpea brine) in place of the egg yolks and egg whites. Replace dairy ingredients in the filling with coconut milk or cashew cream.
- Add Fruit: For a fruity twist, top the lemon filling with fresh berries or sliced strawberries before adding the meringue.
5. Serving Suggestions
These Lemon Meringue Tarts make a great dessert for any occasion. Here are a few serving ideas to elevate your tart experience:
- With Whipped Cream: Serve with a dollop of freshly whipped cream for extra creaminess.
- Pair with Tea or Coffee: These tarts pair beautifully with a cup of Earl Grey tea or a freshly brewed coffee for a relaxing afternoon treat.
- Fruit Garnish: Top with fresh berries or a dusting of powdered sugar for a beautiful presentation.
6. Storage and Reheating Instructions
- Storing Leftovers: Store any leftover tarts in the fridge for up to 3 days. Be sure to cover them well to keep the meringue from becoming soggy.
- Freezing: While the meringue may not freeze well, the lemon filling and crust can be frozen for up to 1 month. Thaw in the fridge overnight before assembling and topping with fresh meringue.
7. Recipe Notes
- Can Be Prepped Ahead of Time: Both the crust and lemon filling can be made in advance. The meringue is best fresh, but you can prepare the filling and crust a day before.
- Best with Freshly Whipped Cream: If you plan to serve whipped cream alongside the tarts, make it fresh for the best texture and flavor.
8. Nutrition Information (Per Serving)
| Nutrient | Amount per Serving |
| Calories | 320 |
| Fat | 17g |
| Saturated Fat | 7g |
| Carbohydrates | 41g |
| Sugar | 32g |
| Fiber | 1g |
| Protein | 3g |
| Sodium | 115mg |
| Cholesterol | 95mg |
| Calcium | 35mg |
| Iron | 1mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Dessert
Cuisine: American
Servings: 6-8 servings
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 cup butter
- 1 tbsp sugar
- 1/2 tsp salt
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1 tbsp butter
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/4 cup sugar
- 1/2 tsp vanilla extract
Instructions:
- Prepare the crust, chill, and bake.
- Make the lemon filling.
- Prepare the meringue.
- Assemble and bake.
- Chill and serve.
Notes:
- Chill tarts before serving.
- Garnish with lemon zest.
Nutrition:
Calories: 320 | Fat: 17g | Carbs: 41g | Protein: 3g
10. Final Thoughts or CONCLUSION
Lemon meringue tarts are the perfect balance of sweet and tart, with a crispy crust, creamy filling, and fluffy meringue topping. They’re a delightful treat for any occasion, and once you’ve mastered this recipe, you’ll want to make them again and again. Let me know how it turns out for you in the comments below!