Lemon Meringue Tartlets

By AislePrompt Editorial · ·

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 with tangy lemon curd and billowy snowy meringue topping, baked to a light golden finish. This French-inspired recipe, 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.

Prep: 30 min Cook: 30 min Serves 6 French cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Bake tart shells for 15 minutes until edges are lightly golden. Remove and cool.
  4. 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.
  5. Step 5: Pour lemon curd into tart shells.
  6. 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.
  7. Step 7: Pipe or spoon meringue over lemon curd, creating peaks.
  8. Step 8: Bake tartlets at 350°F for 10 minutes until meringue is lightly golden. Cool before serving.

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