Mini Lemon Meringue Tartlets

These Mini Lemon Meringue Tartlets are the perfect blend of sweet, tangy, and creamy goodness, all nestled in a delicate, buttery pastry shell. Each bite delivers a burst of citrus from the luscious lemon curd, complemented by the light, fluffy meringue topping. Whether you’re serving them at a dinner party, brunch, or afternoon tea, these tartlets make an elegant and irresistible dessert.

Why You’ll Love This Recipe
Mini Lemon Meringue Tartlets offer all the charm and flavor of a full-sized lemon meringue pie, but in an individually portioned form that’s perfect for entertaining. Their delightful size makes them easy to serve and even easier to enjoy. The balance of flavors—zesty lemon curd with sweet meringue—is satisfying without being overwhelming. Plus, they’re beautiful to look at, making them a standout addition to any dessert spread.

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour

Unsalted butter (cold and cubed)

Granulated sugar

Egg yolks

Cold water

Fresh lemons (for juice and zest)

Sweetened condensed milk

Egg whites

Cream of tartar

Powdered sugar

directions
Prepare the pastry shells: Combine flour, butter, and sugar in a food processor until the mixture resembles coarse crumbs. Add egg yolks and cold water, pulsing until the dough forms. Chill for 30 minutes.

Bake the tart shells: Roll out the dough and cut into circles to fit mini tart pans or a muffin tin. Press into the pans, prick with a fork, and bake at 350°F (175°C) for 10–12 minutes or until lightly golden. Let cool.

Make the lemon filling: Whisk together lemon juice, lemon zest, egg yolks, and sweetened condensed milk until smooth. Pour the filling into cooled tart shells.

Bake with filling: Bake the filled tartlets at 325°F (160°C) for about 10 minutes, or until the filling is set but still slightly jiggly. Cool to room temperature.

Prepare the meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form.

Top with meringue: Spoon or pipe the meringue onto the cooled lemon filling.

Brown the meringue: Use a kitchen torch or bake at 400°F (205°C) for 4–5 minutes, watching carefully until golden.

Cool and serve: Allow to cool completely before serving.

Servings and timing
This recipe yields approximately 12 mini tartlets.
Prep time: 45 minutes
Cook time: 25 minutes
Total time: 1 hour 10 minutes

Variations
Citrus swap: Replace lemon juice with lime or orange juice for a different citrus twist.

Gluten-free option: Use a gluten-free flour blend in the pastry crust.

Crust alternatives: Use crushed graham crackers or vanilla wafers with butter as a no-roll crust option.

Mini pie shells: For convenience, use pre-made mini tart shells or phyllo cups.

Toasted coconut topping: Add toasted coconut over the meringue before browning for added texture and flavor.

storage/reheating
Store the tartlets in an airtight container in the refrigerator for up to 3 days. The meringue may soften slightly over time. For best texture, enjoy within the first 24–48 hours.

Reheating is not recommended as it may cause the meringue to collapse or become weepy. If desired, let the tartlets sit at room temperature for 15–20 minutes before serving to take the chill off.

FAQs
What is the best way to get stiff peaks in meringue?
Make sure the bowl and beaters are completely clean and free of fat. Use fresh egg whites, and add cream of tartar to help stabilize the meringue.

Can I use bottled lemon juice for the filling?
Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.

Why does my meringue weep or separate?
Meringue can weep due to overbeating, underbaking, or changes in temperature. Ensure proper baking and avoid excess humidity.

Can I make these tartlets ahead of time?
Yes, the tart shells and lemon filling can be made a day in advance. Add the meringue shortly before serving.

How do I avoid shrinking pastry shells?
Chill the dough before rolling and pressing into pans, and avoid stretching the dough when shaping.

Can I freeze lemon meringue tartlets?
Freezing is not recommended as meringue does not freeze well and may become rubbery or weep upon thawing.

How do I get even browning on the meringue?
A kitchen torch provides the most control. If using an oven, monitor closely and rotate if needed for even color.

Can I make this recipe without a food processor?
Yes, the dough can be made by cutting butter into the flour with a pastry cutter or fork until crumbly, then mixing in the wet ingredients.

How long can the lemon filling be stored?
Lemon filling can be stored in an airtight container in the fridge for up to 3 days before using.

Are these suitable for kids?
Yes, their small size and sweet-tart flavor appeal to kids. Just ensure any meringue browning is done safely.

Conclusion
Mini Lemon Meringue Tartlets are a sophisticated yet manageable dessert that brings together the refreshing tang of citrus with the light sweetness of meringue. Ideal for parties, gatherings, or an elegant treat at home, they deliver big flavor in small, beautiful portions. Prepare these tartlets to impress your guests or simply to savor a delightful classic in a new form

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