Whipped Lemon Meringue Tartlets
Delicate tartlets with a crisp shell, tangy lemon curd filling, and airy whipped meringue topping toasted to golden perfection. This french-inspired desserts ready in about 40 minutes layers prepared mini tart shells, divided granulated sugar, large 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 320 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
- 6 prepared mini tart shells
- 3/4 cup, divided granulated sugar
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 3 tbsp, cut into cubes unsalted butter
- 3 large egg whites
- 1/4 tsp cream of tartar
Instructions
- Step 1: In a medium heatproof bowl, whisk together 3/4 cup granulated sugar (reserve 1/4 cup for meringue), 3 large egg yolks, 1/2 cup fresh lemon juice, and 1 tbsp lemon zest until smooth.
- Step 2: Place the bowl over a pot of simmering water (double boiler) and cook lemon mixture, whisking constantly for 8-10 minutes, until thickened and coats the back of a spoon.
- Step 3: Remove from heat and whisk in 3 tbsp cubed unsalted butter until fully incorporated and the curd is glossy. Let cool slightly.
- Step 4: Spoon the lemon curd evenly into 6 prepared mini tart shells, filling them about 3/4 full.
- Step 5: In a clean mixing bowl, beat 3 large egg whites with 1/4 tsp cream of tartar on medium speed until soft peaks form. Gradually add the reserved 1/4 cup granulated sugar and continue beating on high speed until stiff, glossy peaks form.
- Step 6: Pipe or spoon the meringue over the lemon curd in each tartlet, creating swirls or peaks.
- Step 7: Using a kitchen torch, carefully toast the meringue topping until golden brown, about 1-2 minutes, or place under a preheated broiler for 30-60 seconds watching closely to avoid burning.
- Step 8: Chill tartlets for at least 30 minutes before serving to let flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Whipped Lemon Meringue Tartlets take to make?
Total time is about 40 minutes (25 min prep + 15 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 Whipped 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 Whipped 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 Whipped 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 Whipped 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.
