Lemon Basil Meringue Tartlets

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, ready in about 35 minutes, layers pre-made tartlet shells, lemons, granulated sugar 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.

Prep: 25 min Cook: 10 min Serves 6 French cuisine 280 cal/serving

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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

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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.