Lemon Meringue Tartlets Recipe

With tastes reminiscent of Grandmother's kitchen, these miniature lemon meringue tartlets feature a zesty custard filling and fluffy topping.
Meringue Tartlet

Meringue Tartlet

Photo by: She-N-He Photography

She-N-He Photography

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For tartlet shells:
2 store-bought pie crusts

For lemon curd:
1/2 cup sugar
1/2 cup fresh lemon juice
6 tablespoons unsalted butter, cut into 1/2-inch pieces
1 tablespoon finely-grated lemon zest
3 large eggs, beaten

For meringue:
4 large egg whites
1 cup sugar
1/2 teaspoon cream of tartar
pinch of salt


For tartlet shells:
1. Preheat oven to 350 degrees F.
2. Spray a mini muffin tin with cooking spray.
3. Roll the pie crusts to 1/8-inch thickness. With a 2 1/2-inch diameter biscuit cutter or drinking glass, cut out 24 rounds. Place dough into pan and press to fit.
4. Bake for 15 minutes or until crisp. Remove from oven and set aside to cool completely.

For lemon curd:
1. In a mixing bowl set over simmering water, cook sugar, lemon juice, butter, zest and eggs.
2. Whisk frequently until custard forms and bubbles appear on surface, about 10 to 15 minutes.
3. Remove from heat and strain through a fine mesh sieve into a bowl.
4. Set aside until cool, then fill each tartlet with 1 tablespoon of cool lemon curd.

For meringue:
1. In a stand mixer bowl set over simmering water, whisk together egg whites, sugar, cream of tartar and salt until sugar dissolves, about 2 minutes.
2. Transfer to stand mixer fitted with whisk attachment, and beat whites at medium-high until they hold soft peaks.
3. Increase speed to high, and continue beating until meringue is cool and stiff, about 10 minutes.


1. Pipe meringue on top of filling in each shell.
2. Preheat broiler to high. Set pies on a baking sheet, and place under broiler until meringue is toasted, about 2 minutes.
3. Refrigerate until ready to serve.

Makes 24 tartlets

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