Lemon Meringue Tartlets

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

Mini tartlets with a crisp pastry shell filled with tangy lemon curd and topped with billowy toasted meringue. This French-inspired recipe, ready in about 75 minutes, layers all-purpose flour, cold unsalted butter, diced, powdered 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 320 calories and feeds 8, 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 unsalted butter, diced
• 1/4 cup powdered sugar
• 1/8 tsp salt
• 3 tbsp cold water
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 4 large egg yolks
• 6 tbsp unsalted butter, cut into small pieces
• 4 large egg whites
• 1/4 tsp cream of tartar

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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 powdered sugar, and 1/8 tsp salt until combined. Add 6 tbsp cold diced unsalted butter and pulse until mixture resembles coarse crumbs.
2. Step 2: Slowly add 3 tbsp cold water and pulse until dough just comes together. Turn dough onto a floured surface and gently knead. Wrap in plastic and chill for 30 minutes.
3. Step 3: Roll out chilled dough to 1/8-inch thickness and cut into rounds to fit 8 mini tart pans. Press dough evenly into pans and prick bottoms with a fork.
4. Step 4: Bake tart shells for 12-15 minutes until lightly golden. Remove and cool completely.
5. Step 5: For lemon curd, whisk 1 cup granulated sugar, 1/2 cup fresh lemon juice, 1 tbsp lemon zest, and 4 large egg yolks in a heatproof bowl.
6. Step 6: Place bowl over simmering water and cook, whisking constantly, until mixture thickens and reaches 170°F, about 8 minutes. Remove from heat and whisk in 6 tbsp unsalted butter until smooth. Cool to room temperature.
7. Step 7: Fill cooled tart shells with lemon curd.
8. Step 8: For meringue, beat 4 large egg whites with 1/4 tsp cream of tartar at medium speed until soft peaks form. Gradually add 1/2 cup granulated sugar and beat on high until stiff, glossy peaks form.
9. Step 9: Pipe or spread meringue over lemon filling and use a kitchen torch to toast the meringue peaks until golden brown.
10. Step 10: Chill tartlets for 1 hour before serving to set meringue.