Lemon Basil Meringue Tartlets
Individual tartlets filled with tangy lemon curd and topped with toasted basil-infused meringue for a fresh twist on a classic dessert. This french-inspired desserts ready in about 35 minutes layers divided granulated sugar, separated large eggs, cut into small pieces unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 (3-inch diameter) pre-made tartlet shells
- 3 large, zested and juiced (about 1/2 cup juice) lemons
- 3/4 cup, divided granulated sugar
- 4, separated large eggs
- 6 tbsp, cut into small pieces unsalted butter
- 8 leaves, finely chopped fresh basil leaves
- 1/4 tsp cream of tartar
Instructions
- Step 1: In a medium saucepan, whisk together juice and zest of 3 lemons, 1/2 cup granulated sugar, and 4 egg yolks over medium-low heat.
- Step 2: Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 7-8 minutes. Remove from heat and whisk in 6 tbsp butter until smooth.
- Step 3: Spoon the warm lemon curd evenly into 6 pre-made 3-inch tartlet shells and chill in the refrigerator for at least 1 hour until set.
- Step 4: In a clean bowl, beat 4 egg whites with 1/4 tsp cream of tartar on medium speed until foamy.
- Step 5: Gradually add remaining 1/4 cup granulated sugar and finely chopped 8 fresh basil leaves, then increase speed to high and beat until stiff, glossy peaks form.
- Step 6: Pipe or spoon meringue over chilled lemon tartlets, making decorative peaks.
- Step 7: Using a kitchen torch, carefully toast the meringue until golden brown spots appear, about 1-2 minutes.
- Step 8: Serve immediately or keep chilled up to 2 hours before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Basil Meringue Tartlets take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon Basil Meringue Tartlets?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon Basil Meringue Tartlets?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon Basil Meringue Tartlets for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon Basil Meringue Tartlets?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
