These irresistible Mini Lemon Meringue Tarts are an absolute celebration of citrus and Spring combined. A sweet short crust pastry tart shell is filled with bright, tangy lemon curd. It's decorated with a simple torched meringue for added sweetness. These adorable tarts are perfect for Summer entertaining and sharing with friends or family.
Lemon citrus desserts are the perfect antidote to long, grey winters. Year-round favourites of mine are Lemon Poppy Seed Madeleines, Classic Lemon Biscotti and French Lemon Crepes. It's that sweet, tart, tangy combination that just gets me every time? You too?! Glad I'm not the only one!
The sweet short crust pastry used is my go-to, foolproof recipe that I rely on time and time again. Buttery, 'short' and flakey, it makes the perfect tart shell for the lemon filling.
Rather than baking the lemon tarts, I've gone for a lemon curd filling that hits all the right notes when it comes to lemon tanginess and creamy sweetness. Once set, the tarts are decorated in a perfectly simple meringue. Go for a classic swirl or swoosh it over for a domed effect.
I share with you all my hints and pro-tips that I've learnt along the way so that you too can enjoy these delightful lemon tartlets.
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🌟 Why You'll Love This Recipe
- Tastes like sunshine - We eat with our eyes and these mini lemon tarts just make you smile. Tell me these won't bring joy to those you share them with!
- Can be made ahead of time. Make the tart shells and lemon curd fill them in the shells the day before serving. The meringue is made in under ten minutes so it will be quick and easy to decorate these right before serving.
- The taste is unbelievable. We don't scrimp on the lemon flavour in these- it really shines through heroing citrus fruit.
🧾 Ingredients Needed
The list of ingredients is all pantry and fridge basics that you are more than likely going to have already. The tarts are made up of three separate components, the tart shell, the lemon filling and the meringue.
The Sweet Short Crust Pastry
Make sure to read my Sweet Short Crust Pastry Guide for all my hints and tips on making pastry. Once you have the know-how, you'll confidently create this French pastry effortlessly.
TOP TIP: Make sure all your ingredients are cold.
- Butter - I prefer unsalted butter so that I can control the amount of salt to add to the recipe, plus unsalted butter has a lower water content than salted butter. If you can, use a European style butter for increased quality.
- Flour and powdered icing sugar - Sift these before using them to remove any lumps. The powdering icing sugar provides the perfect level of sweetness.
- Eggs - 2 large eggs bind the ingredients plus add richness to the dough.
The Lemon Filling
Unlike a traditional French Lemon Tart where the lemon filling is poured into a par-baked tart shell and baked until set, we're filling the shell with lemon curd. It's smooth, creamy and utterly delicious. Any leftovers can most definitely be enjoyed with your morning French Toast or in the afternoon with traditional scones.
- Lemons - both the zest and juice are added. Don't scrimp on the amount of zest - all the flavour lies within this and the lemon juice.
- Sugar- this curd has a beautiful sweetness to it- however, you can reduce the sugar if you prefer a more tangy filling.
- Cream - a small amount is added to provide, well, creaminess! But you can omit it from the filling too.
- Cornflour - I add this as an optional ingredient. The lemon filling is soft, even after refrigeration. If you want a tart that you slice with nice clean edges, then you'll need a thicker lemon curd. The cornflour will help the filling set and hold.
The Meringue
I use a simple meringue to top the tarts. I always recommend decorating the tarts just before serving. The meringue is torched lightly but this part is down to personal preference. You can go for a light browning and deeper charring - it's totally up to you.
- Egg whites and sugar - using lots of egg yolks in the filling, this is the perfect chance to use up the whites. Make sure to use caster sugar so that the sugar can dissolve into the whites when you whisk it.
📖 Variations
If I were to give true variations of a lemon tart- it would detract from the essence of what lemon meringue tarts truly are. But here are some ideas
- Make super mini tarts: The mini tart pans used are 10cm (4-inch) in diameter. If you prefer truly small pies, to be served as canapes, for example, then use a tart pan measuring 5cm ( ) instead. With the pastry scrapes from my 11cm pans, I managed to get 6 extra mini tarts - you can see one in the image above.
- Don't add the meringue: Keeping things uber-simple, omit the meringue altogether. The lemon tarts have an incredibly refined taste and can stand alone without the meringue.
- Add pistachios for texture: Pistachios and lemon are a dreamy combination together. Toast some pistachios in a frypan until aromatic, chop coarsely and sprinkle over the lemon tarts just before serving.
👩🏻🍳 How to Make
Alright, let's get into the ins and outs of making these tarts. Each of the components is straightforward, and I share process images so that you can visualise exactly what each stage should be.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
The Sweet Short Crust Pastry
If you want to reduce the hands-on time on the day of serving these tarts, then my recommendation is to make the tart shells the day before you require them. They can be stored in an air-tight container and this will simplify the baking time the next day.
As this tart uses a lemon curd filling, it doesn't require baking once the filling is poured into the pastry shell. What this means is that the tart base needs to be fully baked before the filling is added.
STEP 1. Make the dough. Sift the flour, powdered icing sugar and salt into a large bowl, and rub the butter and flour between your fingers until it resembles breadcrumbs (Image 1). With a fork, stir the beaten egg and water into the flour mixture until it starts to resemble a dough (Image 2).
Tip the dough out onto a floured surface and use your hands to bring the dough together and shape it into a disc (Image 3). Wrap in cling wrap and refrigerate for 1 hour.
STEP 2. Prepare the tart tin with the dough. Remove the dough from the fridge and cut the disc into six equal pieces (Image 4). One piece at a time, roll the dough out on a lightly floured work surface until it's the thickness of a coin and 2cm (1in) wider in diameter than your tart pan (Image 5)
Gently lift the dough into your 10cm (4-inch) fluted tart tin. Use your fingers to push the pastry onto the sides of the tin. Trim off any excess, dock the base with the tines of a fork and repeat with the remaining dough. Then refrigerate for one hour minimum.
TIP: Make sure the baking paper hangs over the edges of the tart - this will help the edges from baking too quickly.
STEP 3. Bake. Layer parchment paper into the base of each tart shell and fill it with baking beans. Bake in a 180C (350F) oven for 15 minutes. Remove the parchment paper and baking beans and return to the oven to bake for another 15 minutes, or until the pastry is golden brown. Set aside to cool fully. You can read more about this technique in my Blind Baking Guide.
The Lemon Filling
The filling is a simple lemon curd that you can make and enjoy as a stand-alone condiment. Unlike a baked lemon tart, it's a slightly softer consistency which I love. If you do want a thicker filling then my tip is to add 10g of cornflour (corn starch) in with all the ingredients at the start of the process. Whilst the curd heats, the corn starch will activate and help thicken the curd.
TIP: To get the maximum flavour from your lemon zest, add the zest to your bowl of sugar prior to making the lemon filling. Then spend one minute rubbing the zest into the sugar with your figures. This will release the oils from the zest and accelerate the flavour. Continue with the recipe as written.
STEP 4. Add the filling ingredients to a bain-marie. Add the eggs, egg yolks, sugar lemon zest, lemon juice, cream and cornstarch (if using) into the bowl of a bain-marie (Image 7). You can use a proper bain-marie, but note that if the top section is metal, then the curd can take on a metallic taste. I prefer to use the homemade version. A simple glass bowl is set over a saucepan of simmering water on the stovetop (Image 8).
Whisk the mixture continuously as the ingredients start to heat up, amalgamate and start to thicken (Image 9). Be patient with this step as it can take up to 20 minutes. You’ll know when it's ready if the curd coats the back of a spoon and you pass your finger through this coating. If the curd stays put and doesn’t join back together ... then it's ready! (Image 10)
STEP 5. Strain the filling and add the butter. Next, strain the curd through a sieve (Image 11). This is optional. I like to do it as I prefer a smooth curd. I want to remove the lemon zest and also be sure there aren’t any lumps from the egg if it is overcooked.
STEP 6. Next, add the cubes of butter whilst whisking (Image 12). Take your time over this stage as the whisking incorporates air which makes the curd filling super light and smooth. Make sure all the butter has melted whilst whisking and is smooth and glossy (Image 13).
Cover the filling with plastic wrap- it needs to be touching the surface to prevent a skin from forming (Image 14). Set the filling aside to cool to room temperature or refrigerate until needed. As the filling cools, it will thicken (Image 15).
STEP 7. Fill the tart shells. Pour the lemon filling into the tart shells (Image 16) and refrigerate for a minimum of 4 hours (or overnight if you are making the day before serving). Don't reduce the refrigeration time as the butter in the filling won't have a chance to re-solidify and create stability in the structure of the filling.
The Meringue
With only two ingredients, the meringue comes together quickly- my biggest tip is to remain patient when adding the sugar making sure that it is fully dissolved into the meringue before adding more.
STEP 8. Whip the eggs whites to soft peaks. In a medium bowl, add the egg whites and using electric hand-held beaters fitted with the whisk attachment, whip until foamy and soft peaks (Image 17).
STEP 9. Add the sugar and continue whipping. One tablespoon at a time, add the sugar and whip for a couple of minutes until the sugar has dissolved before adding the next spoonful (Image 18). Once all the sugar has been added then whip for 5 minutes until the meringue is glossy, with firm peaks and the sugar has fully dissolved (Image 19).
TIP: Rub the meringue between your thumb and finger. If you can still feel sugar granules then you need to continue to whisk, until they dissolve fully and the meringue is smooth when rubbed.
Add the meringue into a piping bag fitted with your favourite piping tip. The easiest way to fill your bag is to pop it in a tall glass or small jug with the plastic hanging over the edges (Image 20).
STEP 10. Pipe meringue onto the filled tart shells and blow torch! Now my favourite part - you can get as creative as you like!
Pipe the meringue over each lemon tart in whatever design you would like (Image 21). Then with a blow torch, carefully torch the tops of the meringue until golden (Image 22). I like to finish off each tart with some lemon zest and a sprinkle of thyme leaves as an extra pretty touch. Serve immediately!
💭 Recipe Pro Tips
Here's a round-up of my top tips when making this recipe. Each one is important in its own right and there to help you succeed at these delicious tartlets.
- Sweet Short Crust Pastry. Ensure all ingredients are cold before making the pastry. Add the water in a bit at a time as you may need a little less, or more to bring the dough together. Rather than kneading the dough and running the risk of overworking it, simply squeeze it together gently. Refrigerate to allow the gluten to relax. Fill the baking beans to the top of the tart shell sides.
- Lemon Curd Filling. Rub the sugar and lemon zest together before making the curd to get maximum flavour. Be patient when heating the curd- it takes time to thicken. Whisk in the butter until it's completely melted through.
- Meringue. Ensure your bowl and whisk are clean, dry and oil-free otherwise, your meringue will not whisk properly. Whisk whites to soft peaks before adding the sugar. Add the sugar in slowly. Make sure the sugar is fully dissolved before piping it onto the tart.
📋 Recipe FAQs
Absolutely. You'll have enough pastry to fill the base of a 9 to 12 inch tart pan. The lemon filling will definitely need the cornflour added, which is an optional ingredient when making the mini-tarts. The cornflour will help thicken the filling and allow it to set in a larger size.
My first question would be, did you leave it to heat for long enough? 20 minutes stood whisking the curd can feel like an eternity, sometimes it's quicker than that, but more often than not it can take that long for the mixture to heat and start to thicken.
If you still find it too runny then make a slurry of cornflour (1 tablespoon to 2 tablespoons water/lemon juice) and add to the lemon curd. Continue to whisk over the double boiler and the cornflour will start to activate and thicken the curd. Cool the lemon curd right down by covering it with plastic wrap and refrigerating it.
I recommend passing the curd through a sieve so that the lemon zest can be removed and also and lumps that may have formed from overcooked eggs. It results in a silky smooth filling.
Ultimately, yes you can. However, you run the risk of overcooking the curd too quickly and the eggs scrambling. Making it in a bain-marie results in you having much more control.
Keep whisking! If it still feels grainy it means the sugar crystals haven't fully dissolved into the egg whites. It can take a good five minutes for the sugar to dissolve and the meringue to turn thick and glossy.
Bake the meringue for extra crispy little meringues to munch on. Pipe or spoon the meringue onto a parchment paper-lined baking tray and bake in a pre-heated oven at 100°C (210°F) for 1 hour. Remove the tray from the oven and cool completely.
You can use all the remaining egg whites - the ratio for meringue is 1 egg white to 50g (¼ cup) caster sugar. With this recipe, you'll have 5 egg whites leftover from the curd. I call for 2 egg whites to be used for the lemon tart meringue, but if you wanted to use all 5 egg whites, then follow the meringue method using 250g (1 ¼ cup) caster sugar. Pipe what you need over the tarts and the remaining can be baked. The baked meringue works perfectly for Eton mess.
No problem - either bake the meringue in the oven (as in my notes on the question above). Draw a circle the same diameter as the tart shells on parchment paper. Pipe the meringue within these circles, then bake for one hour. Once cooled you can lift these off and place them over your set of lemon tarts.
Alternatively, make an Italian Meringue which uses a sugar syrup to cook the egg whites.
❄️ Storage and Freezer Instructions
To store: Store the tarts in an air-tight container in the refrigerator for no more than 3 days. Don’t keep the tarts out at room temp for longer than 2 hours. Over time the tarts can start to weep in the fridge.
To freeze: The tarts can be frozen as a whole. Place them in freezer-safe containers, make sure they are flat so that the meringue doesn't slide off and freeze for up to three months. Thaw overnight in the refrigerator. Refresh the meringue by blowtorching it or placing the tart under the grill. Alternatively, store the lemon tarts undecorated, and make a fresh batch of meringue when ready to eat them.
🥧 More Tart Recipes
If you tried this Mini Lemon Meringue Tarts recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
📖 Recipe
Mini Lemon Meringue Tarts Recipe
Equipment
- 6 Fluted tart tins with removable base
- Bain-marie Can be made with a bowl set over a saucepan
- Electric hand-held beaters with the whisk attachment
Ingredients
Sweet shortcrust pastry
- 440 g plain flour (all-purpose flour)
- 80 g powdered icing sugar (confectioners' sugar)
- ½ teaspoon fine salt
- 230 g unsalted butter, chopped into small cubes
- 2 eggs, lightly beaten
- 30-60 ml ice-cold water
Lemon curd filling
- 2 large eggs
- 5 egg yolks
- 240 g caster sugar (superfine)
- 12 g lemon zest
- 180 ml freshly squeezed lemon juice, 3 lemons for both zest and juice
- 5 g cornflour (corn starch)
- 60 g double cream (heavy cream)
- 120 g unsalted butter, cut into small pieces
Meringue
- 2 large egg whites
- 100 g caster sugar (superfine)
Instructions
Sweet shortcrust pastry
- Make the dough. Sift the flour, powdered icing sugar and salt into a large bowl. Add the butter and rub the butter and flour between your fingers until it resembles breadcrumbs. Stir the beaten egg and water into the flour mixture until it becomes a dough. Use your hands to bring the dough together and shape it into a disc. Wrap in plastic wrap and refrigerate for 1 hour.
- Prepare the tart tin with the dough. Remove the dough from the fridge and cut it into six equal pieces. Using a rolling, roll the dough out on a lightly floured work surface until it's the thickness of a coin and 2cm (1inch) larger in diameter than your tart pan. Gently lift the dough into your tart tin. Use your fingers to push the pastry onto the sides of the tin. Trim off any excess and repeat the process with the remaining dough. Prick the base of the tarts with the tines of a fork. Refrigerate for one hour minimum. Excess pastry can be brought together and rerolled to make extra mini tart shells.
- Bake. Preheat your oven to 180°C (350°F). Line each tart base with parchment paper or aluminium foil and fill with pie weights. Bake for 15 minutes, then remove the parchment paper and pie weights and return the pastry to the oven for a further 15 minutes until golden brown. Remove from the oven and cool completely before filling.
Lemon curd filling
- Add the filling ingredients to a bain-marie. Combine eggs, egg yolks, caster sugar, lemon juice, lemon zest, double cream and cornflour (optional) in a small heatproof bowl set over a pan of simmering water, making sure the pan does not touch the water. Whisk constantly until the mixture visibly thickens. It can take between 10 and 20 minutes. You can test if the curd is ready by coating the back of a spoon with the curd and running your finger through it. If the curd holds and doesn't join together, it's ready.
- Strain the filling and add the butter. Remove the bowl from the heat and strain the mixture through a sieve discarding the lemon zest. Add the butter, whisking until fully melted and combined. Don’t rush; the extra whisking allows for a lighter, creamier curd for the tart. Cover the curd directly with plastic wrap to prevent a skin from forming and refrigerate until fully cool. It will continue to thicken as the curd cools.
- Fill the tart shells. Once the curd is cool, fill each tart shell with lemon curd. Allow to set in the fridge for an hour before piping with the meringue.
Meringue
- Whip the eggs whites to soft peaks. Once the lemon tarts have set, you can make the meringue. In a medium bowl, add your eggs. Using a hand-held electric beater fitted with the whisk attachment, whisk on medium-high until frothy and soft peaks form.
- Add the sugar and continue whipping. Then, one tablespoon at a time, add the caster sugar, whisking continuously. Ensure the sugar is incorporated before adding the next spoonful. Then whip for another five minutes until the meringue mixture is smooth, glossy and stands in firm peaks. Test the sugar has fully dissolved by rubbing it between your thumb and finger - if it feels grainy, continue to whip.
- Pipe meringue onto the filled tart shells and blow torch! Spoon meringue into a piping bag fitted with your favourite piping tip, then pipe onto the lemon tarts. With a blow torch, scorch the top of the meringues until lightly browned. Sprinkle with lemon zest and thyme leaves (optional). Serve immediately.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Notes
- Sweet Short Crust Pastry. Ensure all ingredients are cold before making the pastry. Add the water in a bit at a time as you may need a little less, or more to bring the dough together. Rather than kneading the dough and running the risk of overworking it, simply squeeze it together gently. Refrigerate to allow the gluten to relax. Fill the baking beans to the top of the tart shell sides.
- Lemon Curd Filling. Rub the sugar and lemon zest together before making the curd to get maximum flavour. Be patient when heating the curd- it takes time to thicken. Whisk in the butter until it's completely melted through.
- Meringue. Ensure your bowl and whisk are clean, dry and oil-free otherwise, your meringue will not whisk properly. Whisk whites to soft peaks before adding the sugar. Add the sugar in slowly. Make sure the sugar is fully dissolved before piping it onto the tart.
Nutrition
This post was originally published in January 2020 but has been updated with new photos, new content and a revised recipe.
Cindy Feingold
Can’t wait to try this short crust recipe.
Is corn flour what we call corn starch in North America?
Emma
Hi Cindy - Yes! That’s exactly right corn flour / corn starch are the same thing. Happy Baking!
Suse
How delicious they look!
I HAVE to try them!
Emma
I would love you to Suse, please let me know how you go!
Emma
Amy
Delicious! Would definitely recommend. The lemon filling did take a little more time to set but the Italian meringue was extremely tasty x
Emma
Thanks so much Amy, yes it all depends on how long it is left on the stove thickening which will then determine how long it takes in the fridge. But with the corn flour you know that it will always thicken enough to set. Glad that you enjoyed it!
xx
Jolanda
Hi Emma, these look truly amazing and I'm going to try these for sure. I do have a question... when I'm going to make them a bit smaller, for instance in a muffin tray, how long would you say I have to bake them?
Emma
Hi Jolanda, Thank so much, glad that you love the look of them. I’ve never made pastry in a muffin tray before but the principles are still the same and the pastry will still have to be fully baked and cooled before filling with the lemon curd. I would blind bake the pastry for 10-15 mins, remove the baking beans and bake for a further 10 -15 mins. Keep an eye on the pastry so the edges don’t burn (cover the edges with foil if necessary). The sides of the muffin tray may be higher than a tart tin with removable bottom so make sure the baking beans are filled right up to prevent the pastry from puffing out. I’d love to know how you get along.
Thanks
Emma
Melpomeni
Looks an amazing recipe.I would like to try make it but I was wondering if we can make a big tart instead of 6 small ones?
Emma
Hi! Yes, you absolutely can. I have never made it as one large tart but there are a couple of things that instantly spring to mind. Make sure that you cook the lemon curd on the stovetop for long enough so that it thickens sufficiently. Once the tart shell is filled then refrigerate for a couple of hours until set. This will take longer than if you were making individual tarts. Let me know how you go. Emma
Elanore
I made these mini lemon meringue tarts for mother's day in the UK - they are absolutely delightful and my mum and the rest of the family loved them! The process shots really helped me as I'm not a confident bake. Thanks for a great recipe Emma!
Emma
Hi Elanore- that makes me smile to think that your um loved these lemon tarts. Thank you for entrusting your day with my recipe 🙂 xx