Lemon Meringue Tartlets Recipe

Name: Lemon Meringue Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ready-made mini pastry shells; Lemon curd, recipe follows; Meringue, recipe follows; 4 egg yolks (pasteurized); 4 whole eggs; 6 1/2 ounces granulated sugar; 1 cup Meyer lemon juice; 3 Meyer lemons, zested; 1 sheet gelatin; 6 ounces butter, cut into cubes; 1 part egg white; 1 1/2 parts sugar

Servings: persons

Ready-made mini pastry shells
Lemon curd, recipe follows
Meringue, recipe follows
4 egg yolks (pasteurized)
4 whole eggs
6 1/2 ounces granulated sugar
1 cup Meyer lemon juice
3 Meyer lemons, zested
1 sheet gelatin
6 ounces butter, cut into cubes
1 part egg white
1 1/2 parts sugar

1
Spoon a little of the lemon curd into each pastry shell.
2
Pipe a swirl of meringue on top and serve.
3
To make lemon curd:
4
Combine all of the ingredients, except butter, and whip over a double boiler.
5
Whisk the mixture until thickened.
6
Strain the curd into a mixing bowl and mix with paddle to cool.
7
Once the mixture is 140 degrees F add the butter and mix until cool.
8
Store refrigerated, well wrapped, until ready to use.
9
To make meringue:
10
In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved.
11
Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.

989

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Ready-made mini pastry shells, Lemon curd, recipe follows, Meringue, recipe follows, 4 egg yolks (pasteurized), and more.

Yes, Lemon Meringue Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Meringue Tartlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions