Lemon Meringue Tartlets Recipe
Crisp, buttery pastry shells filled with tangy lemon curd and crowned with pillowy, toasted meringue create an irresistible balance of sweet, tart, and creamy textures in every bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the lemon filling:</li><li class="ingredients-single-item">4 unwaxed lemons, zest and juice</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">100g unsalted butter, cubed</li><li class="ingredients-single-item">3 large eggs plus 1 egg yolk</li><li class="ingredients-single-item">For the meringue:</li><li class="ingredients-single-item">4 large egg whites (at room temperature)</li><li class="ingredients-single-item">200g caster sugar</li><li class="ingredients-single-item">1/4 tsp cream of tartar (or 1/2 tsp lemon juice)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">8 x 10cm tartlet tins</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Stand mixer or electric hand whisk</li><li class="equipment-single-item">Kitchen blowtorch (optional)</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Fine microplane or zester</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, salt and butter in a food processor and pulse until the mixture resembles breadcrumbs. The cold butter creates small pockets of fat that will produce flaky layers when baked. Add the icing sugar and pulse briefly to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, then pulse until the dough just starts coming together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough as this develops gluten and makes pastry tough. The mixture should just hold together when pinched.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently bring together into a disc. Wrap in cling film and chill for at least 30 minutes. This relaxes the gluten and firms up the butter, ensuring a tender, flaky result.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll the chilled pastry to about 3mm thickness on a lightly floured surface. Cut circles slightly larger than your tartlet tins and carefully press into the tins, ensuring there are no air pockets. Trim the excess pastry and prick the bases with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line each pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes until the pastry is golden and crisp. The bottoms should look dry and set. Set aside to cool slightly while you make the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the lemon filling, place the lemon zest, juice, sugar and butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir occasionally until the butter has melted completely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Whisk the eggs and egg yolk in a separate bowl, then slowly pour into the warm lemon mixture, whisking constantly. This gradual addition prevents the eggs from curdling. Continue cooking, stirring constantly with a wooden spoon, for 10-15 minutes until the mixture thickens enough to coat the back of the spoon and reaches 75°C on a thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Strain the lemon curd through a fine sieve into a bowl to remove any bits of zest or egg that may have coagulated. This ensures a perfectly smooth filling. Divide the warm lemon filling among the pastry cases and allow to cool completely. The curd will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the meringue, place the egg whites in a scrupulously clean bowl of a stand mixer (any traces of fat will prevent them from whipping properly). Add the cream of tartar, which helps stabilize the egg whites by lowering the pH, creating a more stable foam structure.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Begin whipping the egg whites on medium speed until frothy, then gradually increase to high speed. Once soft peaks form, slowly add the sugar, one tablespoon at a time, while continuing to whip. This gradual addition ensures the sugar dissolves completely, creating a stable, glossy meringue. Continue whipping until stiff, glossy peaks form and the meringue feels smooth between your fingers (not grainy).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer the meringue to a piping bag fitted with a star nozzle if you want decorative swirls, or simply spoon generous dollops onto each tartlet. Make sure the meringue touches the pastry edge to create a seal, which prevents it from shrinking during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Either use a kitchen blowtorch to carefully toast the meringue until golden (the safer, more controlled method), or place the tartlets under a preheated grill for 1-2 minutes, watching very carefully as they can burn in seconds. You're looking for a beautiful golden-brown exterior while maintaining a soft, marshmallowy interior.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the tartlets to cool for 10-15 minutes before serving. The contrast between the crisp pastry, cold tangy filling and warm, fluffy meringue is absolutely divine. For the best texture contrast, serve the same day they're made, though they can be refrigerated for up to 24 hours (the pastry will soften slightly). Enjoy your beautiful creation!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my meringue weep or become watery after baking?
Meringue weeping occurs when moisture seeps between the filling and topping. To prevent this, ensure your lemon filling is completely cool before adding meringue, seal the meringue to the pastry edges, and avoid overbeating the egg whites. Also, toast the meringue immediately after application for best results.
Can I make these tartlets in advance for a dinner party?
Yes, but for best results, prepare components separately. Make the pastry shells and lemon filling up to 2 days ahead and store separately (refrigerate the filling). Add and toast the meringue on the day of serving to maintain the perfect texture contrast between crisp pastry, cool filling and fluffy meringue.
How do I ensure my pastry base stays crisp and doesn't go soggy?
For perfectly crisp tartlet bases, blind bake thoroughly until golden and completely dry. Allow to cool fully before adding filling. You can also brush the inside with a thin layer of egg white after initial baking and return to the oven briefly – this creates a moisture barrier between the pastry and lemon filling.
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