Lemon Meringue Tartlets
Lemon Meringue Tartlets
Ingredients
For the Tartlet Crusts
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 3 tablespoons ice water
For the Lemon Curd
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 3 large egg yolks
- 1 large egg
- 1/4 cup unsalted butter, cold, cut into 1/2-inch cubes
For the Meringue
- 2 large egg whites
- 1/4 cup granulated sugar
- 1/8 teaspoon cream of tartar, optional
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the tartlet dough: In a large bowl, whisk together flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Cut in the cold butter cubes using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 10 min
- 2
Blind bake the tartlet shells: Preheat oven to 375°F. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out four 5-inch circles (or appropriate size for your tartlet pans). Gently press each circle into a 4-inch tartlet pan, trimming any excess dough. Prick the bottom of each shell several times with a fork. Line each shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
⏱️ 20 min•🌡️ 375
- 3
Finish baking tartlet shells: Carefully remove the parchment paper and pie weights from the tartlet shells. Return the shells to the oven and bake for another 5-7 minutes, or until the edges are lightly golden brown. Remove from oven and let cool completely on a wire rack.
⏱️ 7 min•🌡️ 375
- 4
Prepare the lemon curd: In a medium saucepan, whisk together 1/2 cup granulated sugar and lemon zest. Add fresh lemon juice, egg yolks, and the whole egg, whisking until well combined. Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon and reaches 170°F. Do not boil.
⏱️ 10 min
- 5
Finish and chill the lemon curd: Remove the saucepan from the heat and immediately stir in the cold butter cubes until completely melted and smooth. Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 1 hour, or until thoroughly chilled and set.
⏱️ 5 min
- 6
Prepare the meringue: In a heatproof bowl set over a saucepan of simmering water (a double boiler), combine egg whites, 1/4 cup granulated sugar, and cream of tartar (if using). Whisk constantly until the sugar dissolves and the mixture is warm to the touch (about 110-120°F).
⏱️ 5 min
- 7
Whip the meringue: Remove the bowl from the heat. Using an electric mixer (stand or hand-held) on high speed, beat the egg white mixture until stiff, glossy peaks form. Beat in the vanilla extract until just combined.
⏱️ 5 min
- 8
Assemble the tartlets: Fill each cooled tartlet shell with the chilled lemon curd. Spoon or pipe the meringue over the lemon curd, ensuring the meringue touches the edges of the crust to prevent shrinking. Create decorative swirls or peaks with the back of a spoon or a piping bag fitted with a star tip.
⏱️ 5 min
- 9
Brown the meringue: Using a kitchen torch, carefully brown the peaks of the meringue until golden. Alternatively, place the tartlets under a preheated broiler for 1-2 minutes, watching carefully to prevent burning. Serve immediately or chill until ready to serve.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Meringue Tartlets
Ingredients
For the Tartlet Crusts
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 3 tablespoons ice water
For the Lemon Curd
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 3 large egg yolks
- 1 large egg
- 1/4 cup unsalted butter, cold, cut into 1/2-inch cubes
For the Meringue
- 2 large egg whites
- 1/4 cup granulated sugar
- 1/8 teaspoon cream of tartar, optional
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the tartlet dough: In a large bowl, whisk together flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Cut in the cold butter cubes using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 10 min - 2
Blind bake the tartlet shells: Preheat oven to 375°F. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out four 5-inch circles (or appropriate size for your tartlet pans). Gently press each circle into a 4-inch tartlet pan, trimming any excess dough. Prick the bottom of each shell several times with a fork. Line each shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
⏱️ 20 min•🌡️ 375 - 3
Finish baking tartlet shells: Carefully remove the parchment paper and pie weights from the tartlet shells. Return the shells to the oven and bake for another 5-7 minutes, or until the edges are lightly golden brown. Remove from oven and let cool completely on a wire rack.
⏱️ 7 min•🌡️ 375 - 4
Prepare the lemon curd: In a medium saucepan, whisk together 1/2 cup granulated sugar and lemon zest. Add fresh lemon juice, egg yolks, and the whole egg, whisking until well combined. Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon and reaches 170°F. Do not boil.
⏱️ 10 min - 5
Finish and chill the lemon curd: Remove the saucepan from the heat and immediately stir in the cold butter cubes until completely melted and smooth. Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 1 hour, or until thoroughly chilled and set.
⏱️ 5 min - 6
Prepare the meringue: In a heatproof bowl set over a saucepan of simmering water (a double boiler), combine egg whites, 1/4 cup granulated sugar, and cream of tartar (if using). Whisk constantly until the sugar dissolves and the mixture is warm to the touch (about 110-120°F).
⏱️ 5 min - 7
Whip the meringue: Remove the bowl from the heat. Using an electric mixer (stand or hand-held) on high speed, beat the egg white mixture until stiff, glossy peaks form. Beat in the vanilla extract until just combined.
⏱️ 5 min - 8
Assemble the tartlets: Fill each cooled tartlet shell with the chilled lemon curd. Spoon or pipe the meringue over the lemon curd, ensuring the meringue touches the edges of the crust to prevent shrinking. Create decorative swirls or peaks with the back of a spoon or a piping bag fitted with a star tip.
⏱️ 5 min - 9
Brown the meringue: Using a kitchen torch, carefully brown the peaks of the meringue until golden. Alternatively, place the tartlets under a preheated broiler for 1-2 minutes, watching carefully to prevent burning. Serve immediately or chill until ready to serve.
⏱️ 3 min