Lemon Meringue Tartlets
Crunchy pastry shells filled with silky lemon curd and light, fluffy meringue for a refreshing dessert. This french-inspired desserts (gluten-free) ready in about 60 minutes layers (2.5 inch) store-bought tart shells, juiced and zested lemon, egg yolks 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 210 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
- 8 (2.5 inch) store-bought tart shells
- 2, juiced and zested lemon
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup, melted butter
- 4 egg whites
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 350°F (175°C). Place 8 tart shells on a baking sheet. In a small bowl, whisk 4 egg yolks, 1/2 cup granulated sugar, 2 tbsp lemon juice, and 1/4 cup melted butter until smooth. Spoon 2 tbsp mixture into each shell.
- Step 2: Bake for 12-15 minutes until edges are golden. Let cool completely.
- Step 3: In a clean bowl, beat 4 egg whites with 1 tsp vanilla extract until soft peaks form. Gradually add 1/2 cup powdered sugar, beating until stiff glossy peaks form. Spoon meringue over cooled tart shells, shaping into mounds. Bake for 8-10 minutes until meringue is golden and crisp. Let cool before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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 8 servings. Multiply each ingredient by (your serving target / 8). 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.
Is Lemon Meringue Tartlets gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
