Whipped Lemon Meringue Tartlets

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Light and airy tartlets with a tangy lemon filling topped with sweet, fluffy meringue. This French-inspired recipe, ready in about 55 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 220 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 cup all-purpose flour
• 6 tbsp, cold and cubed unsalted butter
• 3 tbsp granulated sugar
• 1 large egg yolk
• 2 tbsp cold water
• 1/3 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 cup granulated sugar
• 3 large eggs
• 3 tbsp, melted unsalted butter
• 3 large egg whites
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar

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Instructions

1. Step 1: Preheat oven to 350°F. In a bowl, combine 1 cup all-purpose flour, 3 tbsp granulated sugar, and 6 tbsp cold cubed unsalted butter. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Mix in 1 large egg yolk and 2 tbsp cold water until the dough just comes together. Press the dough into 6 mini tart pans evenly, then prick the bottoms with a fork.
2. Step 2: Bake tart shells for 15 minutes until golden around the edges. Remove and let cool. Meanwhile, whisk together 1/3 cup fresh lemon juice, 1 tbsp lemon zest, 1/2 cup granulated sugar, 3 large eggs, and 3 tbsp melted unsalted butter in a saucepan over medium-low heat. Cook, stirring constantly, until thickened and coats the back of a spoon, about 7 minutes. Let lemon filling cool slightly.
3. Step 3: Fill cooled tart shells with lemon curd. In a clean bowl, beat 3 large egg whites and 1/4 tsp cream of tartar on medium speed until foamy. Gradually add 1/2 cup granulated sugar, continuing to beat on high until stiff, glossy peaks form.
4. Step 4: Pipe or spoon meringue over each tartlet, creating peaks. Bake at 350°F for 8 minutes until meringue tips are golden. Cool completely before serving.