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Mini Lemon Meringue Tarts – Easy Bakery-Style Dessert

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Mini Lemon Meringue Tarts are elegant bite-sized desserts made with a buttery tart crust, smooth tangy lemon filling, and fluffy toasted meringue. They’re bright, sweet, and perfectly balanced for parties, holidays, or special occasions.

Ingredients

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  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2–3 tablespoons cold water
  • 3 large eggs
  • 3/4 cup granulated sugar (for filling)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons cornstarch
  • 3 tablespoons unsalted butter (for filling)
  • 3 large egg whites
  • 3/4 cup granulated sugar (for meringue)

Instructions

  1. Preheat oven to 350°F and grease a mini tart pan or muffin tin.
  2. Mix flour, sugar, and salt; cut in cold butter until crumbly.
  3. Add egg yolk and cold water, mixing just until dough forms.
  4. Chill dough briefly, then press into tart molds.
  5. Prick crusts and bake 15–18 minutes until lightly golden.
  6. Whisk eggs, sugar, cornstarch, lemon juice, and zest in a saucepan.
  7. Cook over medium heat, whisking constantly until thick.
  8. Remove from heat and stir in butter.
  9. Spoon lemon filling into baked crusts.
  10. Whip egg whites until soft peaks form.
  11. Gradually add sugar and whip until stiff, glossy peaks form.
  12. Pipe or spoon meringue onto tarts.
  13. Toast meringue lightly with a torch or under the broiler.

Notes

  • Use fresh lemon juice for best flavor.
  • Ensure sugar is fully dissolved in meringue to prevent weeping.
  • Chill tarts slightly before serving for clean layers.
  • A kitchen torch gives best control for toasting meringue.

Nutrition

Find it online: https://recipeeasily.com/mini-lemon-meringue-tarts/