Lemon Meringue Tartlets
Individual tartlets with tangy lemon curd and billowy snowy meringue topping, baked to a light golden finish. This french-inspired desserts ready in about 60 minutes layers all-purpose flour, unsalted butter, 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.
Ingredients
- 1 1/4 cups all-purpose flour
- 6 tbsp cold, diced unsalted butter
- 1/4 cup granulated sugar
- 1 egg yolk
- 2 tbsp cold water
- 1/3 cup lemon juice
- 1 tsp lemon zest
- 2/3 cup granulated sugar (for curd)
- 2 whole eggs
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/3 cup powdered sugar
- 1 tbsp cornstarch
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 6 tbsp cold diced unsalted butter until the mixture resembles coarse crumbs.
- Step 2: Add 1 egg yolk and 2 tbsp cold water, pulsing until dough just comes together. Press dough evenly into six 4-inch tartlet pans. Chill for 15 minutes.
- Step 3: Bake tart shells for 15 minutes until edges are lightly golden. Remove and cool.
- Step 4: For lemon curd, whisk 2 whole eggs, 2/3 cup granulated sugar, 1/3 cup lemon juice, 1 tsp lemon zest, and 1 tbsp cornstarch in a saucepan. Cook over medium heat, stirring constantly until thickened, about 5 minutes. Cool slightly.
- Step 5: Pour lemon curd into tart shells.
- Step 6: In a clean bowl, beat 3 egg whites with 1/4 tsp cream of tartar until soft peaks form. Gradually add 1/3 cup powdered sugar and beat until stiff, glossy peaks.
- Step 7: Pipe or spoon meringue over lemon curd, creating peaks.
- Step 8: Bake tartlets at 350°F for 10 minutes until meringue is lightly golden. Cool before serving.
Frequently asked questions
How long does Lemon Meringue Tartlets take to make?
Total time is about 60 minutes (30 min prep + 30 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 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 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 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 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.
