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Lemon Meringue Tarts

2023-02-15 - Written by: Emily J. Wilson

Dessert Pastry Fruit

Lemon Meringue Tarts

A tangy and sweet lemon meringue filling in a buttery pastry crust, topped with a fluffy meringue topping.

Lemon Meringue Tarts

Servings: 12 tarts

Ingredients:

For the Pastry Crust:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup confectioners' sugar
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1 egg, lightly beaten

For the Lemon Filling:

  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, softened

For the Meringue Topping:

  • 3 large egg whites
  • 1 cup granulated sugar

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

  2. Make the Pastry Crust:

    • In a medium bowl, whisk together flour, salt, and confectioners' sugar.
    • Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
    • Gradually pour in the beaten egg while gently mixing with a fork. The dough should start to come together.
    • Turn the dough out onto a lightly floured surface, knead a few times until smooth, and shape into a flat disc. Wrap in plastic wrap and refrigerate for at least 1 hour.

  3. Roll Out the Pastry:

    • On a lightly floured surface, roll out the chilled pastry to about 1/4 inch thickness.
    • Use a cookie cutter or the rim of a glass to cut out circles of dough. You should be able to get about 12 circles.
    • Gather the scraps, re-roll the dough, and cut out more circles.

  4. Bake the Pastry:

    • Place the pastry circles on the prepared baking sheet, leaving about 1 inch space between each tart.
    • Bake for 20-25 minutes or until golden brown.
    • Allow to cool completely on a wire rack.

  5. Make the Lemon Filling:

    • In a medium bowl, whisk together egg yolks and sugar until pale yellow.
    • Add the lemon juice, salt, and softened butter. Whisk until smooth.

  6. Assemble the Tarts:

    • Arrange a cooled pastry tart on a serving plate or individual plate.
    • Spread about 1 tablespoon of lemon filling onto the pastry, leaving a small border around the edges.

  7. Make the Meringue Topping:

    • In a large bowl, beat the egg whites until soft peaks form.
    • Gradually add the granulated sugar and continue beating until stiff peaks form.

  8. Top with Meringue:

    • Spoon the meringue topping onto each tart, spreading it evenly to cover the lemon filling.
    • Use a kitchen torch or broiler to lightly brown the meringue tops.

  9. Serve chilled, store in an airtight container for up to 24 hours.