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Lemon meringue tarts are a beloved classic dessert that combines the tartness of lemon curd with the sweetness of fluffy meringue, all nestled in a buttery crust. Their popularity can be attributed to their refreshing flavor profile and elegant presentation, making them a perfect choice for any occasion, from casual gatherings to formal celebrations. The zesty mini lemon meringue tarts take this traditional dessert to a new level, providing a delightful, bite-sized treat that is as pleasing to the eye as it is to the palate.

Mini Lemon Meringue Tarts

Discover the joy of making zesty mini lemon meringue tarts, a delightful twist on classic lemon desserts. These bite-sized treats feature a flaky, buttery crust filled with tangy lemon curd, topped with fluffy meringue. Perfect for any occasion, these elegant tarts are not only pleasing to the eye but also offer a refreshing burst of flavor in every bite. Enjoy a homemade dessert that showcases your baking skills while delighting your guests.
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Ingredients
  

For the crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, chilled and cubed

1 large egg yolk

1-2 tablespoons cold water (as needed)

For the lemon curd filling:

½ cup freshly squeezed lemon juice (about 2-3 lemons)

Zest of 2 lemons

¾ cup granulated sugar

3 large eggs

1/4 cup unsalted butter, cut into small pieces

For the meringue topping:

3 large egg whites

½ teaspoon cream of tartar

¾ cup granulated sugar

1 teaspoon vanilla extract

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Instructions
 

Make the crust:

    - Preheat your oven to 350°F (175°C).

      - In a food processor, combine the flour and powdered sugar. Add the cubed butter and pulse until the mixture resembles coarse crumbs.

        - Add the egg yolk and pulse again. Gradually add cold water, one tablespoon at a time, until the dough comes together.

          - Roll out the dough on a lightly floured surface and cut out circles to fit mini tart pans (about 3 inches). Press the circles into the pans and poke the bottoms with a fork.

            - Bake the tart shells for 15-20 minutes or until lightly golden. Let them cool completely.

              Prepare the lemon curd filling:

                - In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs over medium heat.

                  - Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and stir in the butter pieces until melted and incorporated.

                    - Pour the lemon curd into the cooled tart shells, filling them until just full. Refrigerate for at least 30 minutes to set.

                      Make the meringue:

                        - In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.

                          - Gradually add the sugar, one tablespoon at a time, and continue beating on high speed until stiff peaks form and the mixture is glossy. Beat in the vanilla extract.

                            Assemble and bake:

                              - Preheat your oven to broil.

                                - Pipe or spread the meringue on top of the lemon curd in each tart.

                                  - Place the tarts under the broiler for 1-3 minutes, watching closely until the meringue is golden brown. Remove from the oven and let cool.

                                    Serve:

                                      - Once cooled, garnish with lemon zest or edible flowers, if desired. Serve these delightful mini lemon meringue tarts chilled or at room temperature.

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                                          Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12 mini tarts