Some desserts are too pretty to eat — but when it’s a lemon meringue tartlet, you’ll find a way. With its buttery, golden crust, silky lemon filling, and a swirl of toasted meringue, this little beauty is the perfect balance of sweet, tart, and indulgent.
What makes tartlets so charming is their versatility. They’re just the right size for afternoon tea, an elegant brunch, or a special dessert table at your next gathering. The individual servings make them easy to plate and even easier to enjoy — no cutting, no crumbs, just a perfect bite every time.
Recipe: Lemon Meringue Tartlets
Servings: 8–10 tartlets
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Ingredients:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 2–3 tbsp cold water
For the lemon filling:
- 1 cup granulated sugar
- 2/3 cup fresh lemon juice (about 3–4 lemons)
- 2 tsp lemon zest
- 4 large egg yolks
- 1/2 cup unsalted butter, cubed
For the meringue:
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
Instructions:
- Make the crust:
- Preheat oven to 350°F (175°C).
- In a food processor, pulse flour, powdered sugar, and butter until mixture resembles coarse crumbs.
- Add egg yolk and cold water, pulsing until dough comes together.
- Roll out on a lightly floured surface, cut circles to fit tartlet pans, and press in. Prick bottoms with a fork.
- Blind-bake for 12–15 minutes until lightly golden. Cool completely.
- Prepare the lemon filling:
- In a saucepan over medium heat, whisk sugar, lemon juice, zest, and egg yolks until smooth.
- Add butter, whisking constantly until mixture thickens (about 5–6 minutes).
- Remove from heat, strain if needed, and cool slightly before filling crusts.
- Make the meringue:
- Beat egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla.
- Assemble:
- Spoon lemon filling into cooled tart shells. Pipe or spoon meringue on top in decorative swirls.
- Use a kitchen torch to lightly toast the meringue, or bake at 375°F (190°C) for 5–7 minutes until golden.
- Serve:
- Allow to cool to room temperature before serving. Best enjoyed the same day.
Tips for Success:
- Make the crust and lemon filling a day ahead; assemble with meringue just before serving.
- For a neater look, chill the filled tarts for 30 minutes before adding meringue.
