Lemon Meringue Tarts
Lemon Meringue Tarts
Ingredients
For the Tart Crusts
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 3 tablespoons ice water, plus more as needed
For the Lemon Curd Filling
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon zest, from 1-2 lemons
- 1/2 cup fresh lemon juice
- 3 large egg yolks
- 1/4 cup unsalted butter, cold, cut into 1/2-inch cubes
For the Meringue Topping
- 3 large egg whites, at room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the tart crusts: In a large bowl, whisk together the all-purpose flour, 1 tablespoon granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
⏱️ 35 min
- 3
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out four circles large enough to fit into four 4-inch tart pans. Gently press the dough into the tart pans. Trim any excess dough. Prick the bottom of each crust several times with a fork.
⏱️ 10 min•🌡️ 375
- 4
Bake the tart crusts for 12-15 minutes, or until lightly golden. Remove from oven and let cool slightly. Reduce oven temperature to 350°F.
⏱️ 15 min•🌡️ 350
- 5
Prepare the lemon curd filling: In a medium saucepan, whisk together 1/2 cup granulated sugar and cornstarch. Stir in the lemon zest and fresh lemon juice until smooth. Whisk in the egg yolks.
⏱️ 5 min
- 6
Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Boil for 1 minute, then remove from heat. Stir in the cold butter until fully melted and incorporated. Pour the hot lemon curd into the pre-baked tart shells.
⏱️ 8 min
- 7
Prepare the meringue topping: In a clean, dry bowl of a stand mixer (or using a hand mixer), beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form.
⏱️ 3 min
- 8
Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is fully dissolved. Beat in the vanilla extract.
⏱️ 4 min
- 9
Spoon or pipe the meringue over the lemon curd filling, ensuring the meringue touches the edges of the crust to prevent shrinking. Create decorative peaks with the back of a spoon.
⏱️ 3 min
- 10
Bake the tarts for 8-10 minutes, or until the meringue is lightly golden brown. Watch carefully to prevent burning. Remove from oven and let cool completely on a wire rack before serving. Refrigerate any leftovers.
⏱️ 10 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Lemon Meringue Tarts
Ingredients
For the Tart Crusts
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 3 tablespoons ice water, plus more as needed
For the Lemon Curd Filling
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon zest, from 1-2 lemons
- 1/2 cup fresh lemon juice
- 3 large egg yolks
- 1/4 cup unsalted butter, cold, cut into 1/2-inch cubes
For the Meringue Topping
- 3 large egg whites, at room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the tart crusts: In a large bowl, whisk together the all-purpose flour, 1 tablespoon granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
⏱️ 35 min - 3
Preheat oven to 375°F. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out four circles large enough to fit into four 4-inch tart pans. Gently press the dough into the tart pans. Trim any excess dough. Prick the bottom of each crust several times with a fork.
⏱️ 10 min•🌡️ 375 - 4
Bake the tart crusts for 12-15 minutes, or until lightly golden. Remove from oven and let cool slightly. Reduce oven temperature to 350°F.
⏱️ 15 min•🌡️ 350 - 5
Prepare the lemon curd filling: In a medium saucepan, whisk together 1/2 cup granulated sugar and cornstarch. Stir in the lemon zest and fresh lemon juice until smooth. Whisk in the egg yolks.
⏱️ 5 min - 6
Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Boil for 1 minute, then remove from heat. Stir in the cold butter until fully melted and incorporated. Pour the hot lemon curd into the pre-baked tart shells.
⏱️ 8 min - 7
Prepare the meringue topping: In a clean, dry bowl of a stand mixer (or using a hand mixer), beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form.
⏱️ 3 min - 8
Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is fully dissolved. Beat in the vanilla extract.
⏱️ 4 min - 9
Spoon or pipe the meringue over the lemon curd filling, ensuring the meringue touches the edges of the crust to prevent shrinking. Create decorative peaks with the back of a spoon.
⏱️ 3 min - 10
Bake the tarts for 8-10 minutes, or until the meringue is lightly golden brown. Watch carefully to prevent burning. Remove from oven and let cool completely on a wire rack before serving. Refrigerate any leftovers.
⏱️ 10 min•🌡️ 350