Lemon Meringue Tartlets Recipe

There are desserts, and then there are desserts. You know the ones – those confections that elicit audible “oohs” and “aahs” before anyone even takes a bite. These Lemon Meringue Tartlets fall squarely into that latter category. I first made these for a spring family gathering, a bit intimidated by the multi-component nature of the recipe. But let me tell you, the effort was rewarded tenfold. The crisp, buttery pastry giving way to that intensely zesty, sunshine-yellow lemon curd, all crowned with a cloud of sweet, lightly torched meringue – it was pure magic. My usually reserved uncle asked for a third (a record!), and the kids were mesmerized by the torched meringue peaks. Since then, they’ve become my go-to for impressing guests or simply treating myself. Each bite is a perfect symphony of textures and a bright, tangy-sweet flavor explosion that just screams “special occasion,” even if that occasion is just a Tuesday evening. They look incredibly fancy, but with a bit of patience and these detailed steps, you’ll find they’re surprisingly achievable. Get ready to wow yourself and everyone else!

Ingredients

Here’s what you’ll need to create these heavenly little treats:

For the Sweet Shortcrust Pastry (Pâte Sablée):

• 1 ½ cups (180g) All-Purpose Flour: The structural base of our buttery crust.
• ¼ cup (30g) Powdered Sugar (Icing Sugar): Adds a subtle sweetness and tender texture.
• ¼ teaspoon Salt: Balances the sweetness and enhances flavor.
• ½ cup (113g) Unsalted Butter: Cold and cubed; this is key for a flaky, tender crust.
• 1 Large Egg Yolk: Enriches the dough and helps bind it.
• 2-3 tablespoons Ice Water: Just enough to bring the dough together.

For the Luscious Lemon Curd Filling:

• ¾ cup (150g) Granulated Sugar: For sweetness to balance the tart lemon.
• 2 tablespoons Cornstarch: Helps to thicken the curd to a perfect consistency.
• Pinch of Salt: Enhances the overall flavor profile.
• ½ cup (120ml) Fresh Lemon Juice: About 2-3 large lemons; fresh is non-negotiable for the best flavor!
• ¼ cup (60ml) Water
• 2 Large Egg Yolks: Adds richness and helps the curd set.
• 1 Large Whole Egg: Provides structure and richness.
• Zest of 2 Lemons: Finely grated, for an intense lemon aroma and flavor.
• ¼ cup (57g) Unsalted Butter: Cold and cubed; stirred in at the end for a silky smooth finish.

For the Fluffy Italian Meringue Topping:

• ¾ cup (150g) Granulated Sugar: Divided; for sweetening and stabilizing the meringue.
• ¼ cup (60ml) Water: To create a sugar syrup.
• 3 Large Egg Whites: At room temperature; crucial for achieving maximum volume.
• ¼ teaspoon Cream of Tartar: Helps stabilize the egg whites and prevent over-beating.
• ½ teaspoon Vanilla Extract (optional): Adds a subtle warmth to the meringue.

Instructions

Let’s break this down into manageable stages: creating the pastry, preparing the lemon curd, whipping up the meringue, and finally, assembling your masterpieces.

Stage 1: Crafting the Perfect Flaky Shortcrust Pastry

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, powdered sugar, and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor on pulse mode, cut the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. This is crucial for flakiness.
3. Add Wet Ingredients: In a small bowl, lightly whisk the egg yolk with 2 tablespoons of ice water. Make a well in the center of the flour-butter mixture and pour in the egg yolk mixture.
4. Form the Dough: Gently mix with a fork or your hands until the dough just starts to come together. If it’s too crumbly, add the remaining tablespoon of ice water, one teaspoon at a time, until it forms a cohesive dough. Be careful not to overmix, as this can make the pastry tough.
5. Chill the Dough: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick disc. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). This chilling step allows the gluten to relax and the butter to firm up, preventing shrinkage and ensuring a tender crust.
6. Prepare Tartlet Tins: Lightly grease and flour 6-8 individual 4-inch tartlet tins with removable bottoms.
7. Roll and Line Tins: On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. If the dough is too firm, let it sit at room temperature for 5-10 minutes. Cut out circles slightly larger than your tartlet tins (about 5 inches in diameter). Carefully transfer the dough circles to the prepared tins, gently pressing the dough into the bottom and up the sides. Trim any excess dough from the edges using a rolling pin rolled over the top or a sharp knife.
8. Chill Again: Place the lined tartlet tins on a baking sheet and refrigerate for another 30 minutes, or freeze for 15 minutes. This second chill helps prevent the pastry from shrinking during baking.
9. Preheat Oven and Blind Bake: Preheat your oven to 375°F (190°C). Prick the bottom of the pastry shells a few times with a fork. Line each tartlet shell with a piece of parchment paper or a cupcake liner, and fill with pie weights, dried beans, or uncooked rice. This is called “blind baking” and prevents the pastry from puffing up.
10. First Bake: Bake for 15-20 minutes, or until the edges are lightly golden.
11. Second Bake (Uncovered): Carefully remove the parchment paper and weights. Return the tartlet shells to the oven and bake for another 8-12 minutes, or until the pastry is fully cooked, golden brown, and dry to the touch.
12. Cool: Let the pastry shells cool in their tins on a wire rack for about 10 minutes before carefully removing them from the tins to cool completely. If some pastry sticks, use a small offset spatula or thin knife to gently release it.

Stage 2: Making the Tangy and Luscious Lemon Curd

1. Combine Dry Ingredients: In a medium, heavy-bottomed saucepan (non-reactive, like stainless steel, to prevent a metallic taste), whisk together the granulated sugar, cornstarch, and pinch of salt.
2. Add Wet Ingredients: Gradually whisk in the fresh lemon juice and water until smooth and no lumps remain.
3. Temper Eggs: In a separate bowl, whisk the egg yolks and whole egg until well combined.
4. Combine and Cook: Place the saucepan over medium-low heat. Cook, whisking constantly, until the mixture begins to thicken slightly and steam rises from the surface (about 5-7 minutes).
5. Temper the Eggs (Again, for the Curd): Very slowly, pour about half a cup of the hot lemon mixture into the whisked eggs, whisking constantly. This tempering process prevents the eggs from scrambling when added to the hot mixture.
6. Finish Cooking the Curd: Pour the tempered egg mixture back into the saucepan with the remaining lemon mixture. Add the lemon zest. Continue to cook over medium-low heat, whisking constantly and vigorously, especially around the edges, until the curd thickens considerably and coats the back of a spoon (it should register about 170°F or 77°C on an instant-read thermometer). This usually takes another 5-8 minutes. Bubbles should gently pop on the surface. Do not let it boil vigorously.
7. Strain and Add Butter: Remove the saucepan from the heat. Immediately strain the curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or zest for an ultra-smooth texture. Add the cold, cubed butter to the hot curd and whisk until the butter is completely melted and the curd is glossy and smooth.
8. Cool the Curd: Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2-3 hours, or until completely chilled and set. The curd will thicken further as it chills.

Stage 3: Whipping up the Cloud-Like Italian Meringue

Note: Italian meringue is very stable and glossy, made by drizzling hot sugar syrup into whipping egg whites. It’s safer to eat (as the egg whites are cooked by the syrup) and holds its shape beautifully.

1. Prepare Egg Whites: Ensure your mixing bowl and whisk attachment (for a stand mixer, or beaters for a hand mixer) are scrupulously clean and free of any grease. Wipe them down with a little lemon juice or vinegar, then rinse and dry thoroughly if you’re unsure. Place the room temperature egg whites and cream of tartar in the mixing bowl.
2. Make Sugar Syrup: In a small, heavy-bottomed saucepan, combine ¾ cup of granulated sugar and ¼ cup of water. Stir gently just to combine. Place over medium-high heat and bring to a boil, without stirring, until the syrup reaches 240°F (115°C – soft-ball stage) on a candy thermometer. If you don’t have a thermometer, this is when a small amount dropped into cold water forms a soft, pliable ball. While the syrup is heating, proceed to the next step.
3. Whip Egg Whites: When the sugar syrup reaches about 230°F (110°C), begin whipping the egg whites and cream of tartar on medium speed until they form soft peaks (the peaks droop when the whisk is lifted).
4. Combine Syrup and Whites: Once the syrup reaches 240°F (115°C), remove it from the heat immediately. With the mixer running on medium-low speed, very slowly and carefully drizzle the hot sugar syrup in a thin, steady stream down the side of the mixing bowl into the egg whites. Avoid pouring it directly onto the whisk, as it can splatter and create sugar threads.
5. Whip to Stiff, Glossy Peaks: Once all the syrup is incorporated, increase the mixer speed to medium-high and continue to whip until the meringue is thick, glossy, and holds stiff, shiny peaks (the peaks stand straight up when the whisk is lifted). The outside of the bowl should feel cool to the touch. This can take 5-10 minutes. If using, beat in the vanilla extract during the last minute.

Stage 4: Assembling Your Lemon Meringue Tartlets

1. Fill Pastry Shells: Once the pastry shells are completely cool and the lemon curd is chilled and set, carefully spoon or pipe the lemon curd into each pastry shell, filling them almost to the top. Smooth the surface with a small offset spatula or the back of a spoon.
2. Top with Meringue: Spoon or pipe the Italian meringue decoratively over the lemon curd. You can create beautiful swirls and peaks using a piping bag fitted with a star tip (like a Wilton 1M or Ateco 824) or simply spoon it on for a more rustic look, creating peaks with the back of the spoon. Ensure the meringue touches the pastry crust all around to help prevent it from shrinking away from the edges.
3. Torch the Meringue (Optional but Recommended): For that classic, beautifully browned look, use a kitchen blowtorch to lightly toast the meringue until it’s golden brown in places. Move the torch continuously to avoid burning. Alternatively, you can briefly place the tartlets under a preheated broiler (oven grill) for 30-60 seconds. Watch them very carefully as meringue can burn in an instant!
4. Chill (Briefly): If not serving immediately, you can chill the assembled tartlets for about 30 minutes to an hour. However, they are best enjoyed within a few hours of assembly for the freshest taste and texture.

Nutrition Facts

• Servings: This recipe makes approximately 6-8 individual tartlets.
• Calories per serving (approximate): 450-550 kcal (This can vary based on the exact size of tartlets and thickness of pastry/filling).
• Fat: High, primarily from the butter in the pastry and curd. Provides richness and flakiness.
• Sugar: High, contributing to the sweetness of the curd and meringue.
• Protein: Moderate, mainly from the eggs in the curd and meringue.
• Carbohydrates: Significant, from the flour in the pastry and sugar in all components.

(Note: These are estimates. Exact nutritional values will vary based on specific ingredients and portion sizes.)

Preparation Time

• Active Preparation Time: Approximately 1 hour 30 minutes to 2 hours (includes making pastry, curd, and meringue, and assembly).
• Chilling Time (Pastry & Curd): Minimum 3-4 hours (can be done overnight).
• Baking Time (Pastry): Approximately 25-30 minutes.
• Total Time (including chilling): Approximately 5-6 hours, but much of this is inactive chilling time. Best to plan this over two days or start early in the morning.

How to Serve

These Lemon Meringue Tartlets are stars on their own, but here are some delightful ways to serve them:

• Afternoon Tea: They are the perfect size and elegance for a classic afternoon tea spread, alongside scones and finger sandwiches.
• Dessert Course: Serve as a stunning individual dessert after a special dinner.
  • Consider a light palate cleanser like a sorbet before serving these rich tartlets.
• Celebrations: Ideal for birthdays, baby showers, bridal showers, Easter, or any festive occasion.
• Garnishes:
  • A small, fresh mint leaf or a tiny edible flower adds a pop of color.
  • A light dusting of powdered sugar over the plate before placing the tartlet.
  • A few fresh berries (raspberries, blueberries) on the side provide a lovely contrast in color and flavor.
  • A thin sliver of candied lemon peel on top of the meringue.
• Accompaniments:
  • While rich on their own, a tiny dollop of unsweetened whipped cream or crème fraîche can be offered for those who like extra creaminess (though the meringue is quite substantial).
  • Pair with a dessert wine like a late-harvest Riesling or a Moscato d’Asti.
  • A good quality black coffee or a pot of Earl Grey tea complements the lemon beautifully.
• Presentation:
  • Serve on individual dessert plates.
  • Arrange them on a tiered dessert stand for a party.

Additional Tips

1. Cold is Key for Pastry: Ensure your butter, water, and even your egg yolk are very cold when making the pastry. This prevents the butter from melting prematurely, leading to a flakier, more tender crust.
2. Zest, Don’t Pith: When zesting lemons, be careful to only get the yellow outer layer. The white pith underneath is bitter and can impart an unpleasant taste to your curd.
3. Smooth Curd Secret: Always strain your lemon curd through a fine-mesh sieve after cooking. This removes any tiny bits of cooked egg or zest, ensuring a perfectly smooth, velvety texture.
4. Meringue Success: Use room temperature egg whites for meringue as they whip up to a greater volume. Ensure your bowl and beaters are impeccably clean and free of any grease, as fat will prevent the whites from whipping properly. A tiny speck of egg yolk can also ruin your meringue.
5. Prevent Meringue Weeping: Italian meringue is less prone to weeping (where liquid seeps out from under the meringue). Applying meringue to slightly warm or room temperature curd can also help. Ensure the meringue covers the curd completely and touches the pastry edges to seal it.
6. Torch vs. Broiler: A kitchen blowtorch offers more control for browning the meringue. If using a broiler, place the tartlets on a lower rack and watch them like a hawk – they can go from golden to burnt in seconds.
7. Make-Ahead Strategy:
   • Pastry Shells: Can be baked a day or two in advance and stored in an airtight container at room temperature once completely cool.
   • Lemon Curd: Can be made up to 3 days ahead and kept covered in the refrigerator (with plastic wrap pressed against the surface).
   • Assemble and add meringue on the day of serving for best results.
8. Flavor Variations:
   • Lime Meringue Tartlets: Substitute lime juice and zest for lemon.
   • Orange or Grapefruit: For a different citrus twist, though you might need to adjust sugar levels as these can be sweeter.
   • Pastry Flavoring: Add a pinch of ground ginger or cardamom to the pastry dough for a warm spice note.

FAQ Section

Q1: Can I make one large lemon meringue tart instead of individual tartlets?
A1: Absolutely! Use a 9-inch or 10-inch tart pan with a removable bottom. You’ll need to adjust the blind baking time for the larger shell (likely 20-25 minutes with weights, then another 15-20 minutes without). The filling and meringue quantities should still work well.

Q2: Why did my pastry shrink so much during baking?
A2: Pastry shrinkage is often due to overworking the dough (developing too much gluten) or not chilling it sufficiently before baking. Ensure you chill the dough after mixing and again after lining the tins. Also, don’t stretch the dough when lining the tins; let it relax into place.

Q3: My lemon curd is runny. What went wrong?
A3: Runny curd usually means it wasn’t cooked long enough or at a high enough temperature to allow the eggs and cornstarch to thicken it properly. It needs to reach about 170°F (77°C) and be noticeably thick. Ensure you’re whisking constantly to prevent scorching while it cooks. It will also thicken more as it chills.

Q4: Why is my meringue weeping or shrinking?
A4: Weeping (liquid beads on the meringue or a puddle at the base) can happen with French meringue if it’s undercooked or exposed to humidity. Italian meringue (as used in this recipe) is much more stable. Shrinking can occur if the meringue isn’t “anchored” to the crust edges or if it’s overbaked. Applying meringue to warm curd can sometimes help prevent weeping.

Q5: Can I use bottled lemon juice instead of fresh?
A5: For the absolute best, brightest flavor, fresh lemon juice is highly recommended. Bottled lemon juice can have a slightly different, often more muted or metallic taste, which will be noticeable in a dessert where lemon is the star.

Q6: How long do these lemon meringue tartlets last? How should I store them?
A6: Lemon Meringue Tartlets are best enjoyed on the day they are made, ideally within a few hours of assembly, especially after the meringue is torched. The meringue can start to soften and weep over time. If you must store them, loosely cover them (a tall cake dome works well to avoid squashing the meringue) and refrigerate for up to 1-2 days. The pastry may soften slightly.

Q7: Can I freeze lemon meringue tartlets?
A7: It’s generally not recommended to freeze assembled lemon meringue tartlets. The meringue texture can become spongy and weep upon thawing, and the curd can also change consistency. However, you can freeze unbaked pastry dough (well-wrapped, for up to 3 months) or baked, unfilled pastry shells (in an airtight container, for up to 1 month). Lemon curd can also be frozen separately for up to 3 months. Thaw everything in the refrigerator before assembling.

Q8: Can I make these gluten-free?
A8: Yes, you can adapt the pastry by using a good quality gluten-free all-purpose flour blend that includes xanthan gum (or add it if it doesn’t). The texture might be slightly different, often more crumbly, but still delicious. The lemon curd and Italian meringue are naturally gluten-free, but always double-check your specific ingredient labels (like cornstarch or vanilla).

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