These mini lemon meringue tarts pack crisp buttery shells, silky lemon filling, and golden toasted meringue into perfect little bites. I first made these for my sister Karla's book club, and they disappeared so fast I barely got one for myself. The best part? They look fancy but come together with simple ingredients you probably already have.
If you love bright citrus flavors, these Strawberry Lemon Blondies and Lemon Curd Muffins hit that same sweet-Mini Lemon Meringue Tarts spot.
What Makes This Mini Lemon Meringue Tarts Special
The homemade Mini Lemon Meringue Tarts recipe uses a foolproof shortcrust shell that doesn't shrink or puff up during baking. You press it into the pans, prick it with a fork, and it behaves perfectly.
The lemon filling cooks on the stovetop instead of baking, which gives you more control. You'll know it's ready when it coats the back of a spoon and jiggles just slightly when you move the pot.
And that toasted meringue? It's made with a Swiss meringue technique, which means you warm the egg whites and sugar together first. This dissolves the sugar completely and makes the most stable, glossy meringue you've ever piped.
Jump to:
- What Makes This Mini Lemon Meringue Tarts Special
- Mini Lemon Meringue Tarts Ingredients
- How to Make Mini Lemon Meringue Tarts
- Equipment For Mini Lemon Meringue Tarts
- Storage Tips For Mini Lemon Meringue Tarts
- Serving Suggestions
- Substitutions and Variations
- Expert Tips
- Why You'll Love These Mini Lemon Meringue Tarts
- FAQ
- Related
- Pairing
- Mini Lemon Meringue Tarts
Mini Lemon Meringue Tarts Ingredients
Here's everything for these Mini Lemon Meringue Tarts, organized by component.
See Recipe Card Below This Post For Ingredient Quantities
For the Tart Shell:
- Unsalted butter , softened: Creates the rich, tender base for the shortcrust shell. Room temperature butter creams more easily and gives you better texture.
- Powdered sugar : Dissolves quickly into the butter and keeps the dough tender instead of tough.
- Salt : Balances the sweetness and brings out the buttery flavor.
- Egg , room temperature: Binds everything together and adds richness. A cold egg won't incorporate as smoothly.
- Vanilla extract : Adds a warm background note that complements the lemon.
- All-purpose flour : Forms the structure of the tart shells. Too much mixing after adding the flour makes the dough tough, so mix just until combined.
For the Lemon Filling:
- Whole eggs : Provide richness and help thicken the filling into a smooth custard.
- Egg yolks : Add extra richness and a silky texture. Save the whites for the meringue so nothing goes to waste.
- Granulated sugar : Sweetens the filling and balances the tartness of the lemon juice.
- Lemon juice : The star of the filling. Fresh juice tastes brighter and more vibrant than bottled.
- Unsalted butter , softened and cubed: Stir this in at the end for a glossy, smooth lemon filling that coats your spoon beautifully.
For the Meringue:
- Egg whites : Whip up into stiff, glossy peaks when combined with sugar and heat.
- Granulated sugar : Dissolves into the egg whites and stabilizes the meringue topping.
- Vanilla extract : Adds a subtle sweetness and rounds out the flavor.
How to Make Mini Lemon Meringue Tarts
Follow these steps for perfect Mini Lemon Meringue Tarts every time.
For the Tart Shell:
Cream the butter and sugar: In a mixing bowl, beat the softened butter with an electric mixer until creamy and smooth. Add the powdered sugar and salt, mixing on low speed until everything comes together without flying everywhere.
Add egg and vanilla: Mix in the egg and vanilla extract until the mixture looks smooth and pale. Scrape down the sides of the bowl so nothing gets left behind.
Incorporate the flour: Add the flour and mix on low speed just until a soft, crumbly dough forms. Don't overmix or the dough will get tough.
Chill the dough: Turn the dough out onto a sheet of plastic wrap. Shape it into a flattened disc, wrap it up tight, and chill for at least 1 hour or overnight. This rest time helps the dough firm up and makes it easier to roll.
Prep for baking: Preheat your oven to 350°F (175°C). Let the chilled dough sit at room temperature for about 10 minutes so it's easier to roll without cracking.
Roll and cut: Roll the dough out to about ⅛-inch thickness on a lightly floured surface. Cut out circles that are about 1 inch larger than your tart pans. Gather the scraps, re-roll, and cut more circles until you have enough for 8 tarts.
Line the pans: Gently press each dough circle into a tart pan, making sure it fits snugly into the bottom and up the sides. Roll a rolling pin over the top edge to trim off any excess dough.
Blind bake: Prick the bottom of each tart shell with a fork to prevent puffing. Line each one with a piece of aluminum foil and fill with pie weights or uncooked rice. Bake for 15 minutes, then carefully remove the foil and weights. Bake for another 10 minutes until the shells turn golden brown. Let them cool for 5 to 10 minutes before removing from the pans.
For the Lemon Filling:
Whisk the base: In a small pot, whisk together the whole eggs, egg yolks, granulated sugar, and lemon juice until smooth and well combined.
Cook the custard: Place the pot over medium heat and stir constantly with a whisk or wooden spoon. Keep stirring for about 15 minutes until the mixture thickens into a custard that coats the back of your spoon. You'll see it change from thin and liquidy to thick and smooth.
Add the butter: Remove the pot from the heat. Stir in the softened butter one cube at a time, waiting for each piece to melt completely before adding the next. The filling will turn glossy and silky.
Cool it down: Transfer the filling to a clean bowl. Press a piece of plastic wrap directly onto the surface so a skin doesn't form. Let it cool to room temperature on the counter.
Fill the shells: Once the filling has cooled completely, spoon it into each baked tart shell, filling them right to the top. Pop them in the fridge and chill for at least 4 hours or overnight. The filling needs this time to set properly.
For the Meringue:
Heat the water: Fill a pot with about 1 inch of water and bring it to a gentle simmer over medium heat.
Warm the egg whites and sugar: In a heatproof mixing bowl, combine the egg whites and granulated sugar. Place the bowl over the simmering water, making sure the bottom doesn't touch the water. Stir constantly for about 4 minutes until the sugar dissolves completely. Rub a little of the mixture between your fingers - it should feel completely smooth with no grittiness.
Whip the meringue: Remove the bowl from the heat and add the vanilla extract. Using an electric mixer on high speed, whip the egg whites for 5 to 7 minutes until stiff, glossy peaks form. The meringue should stand straight up when you lift the beaters.
Top the tarts: Transfer the meringue to a piping bag fitted with your favorite tip. Pipe swirls, peaks, or rosettes on top of the chilled lemon filling in each Mini Lemon Meringue Tarts.
Toast and serve: Use a kitchen torch to carefully toast the meringue until it turns golden brown in spots. Move the torch in small circles to get even color. Serve right away or chill until ready to eat.
Equipment For Mini Lemon Meringue Tarts
- Electric mixer
- 8 mini Mini Lemon Meringue Tarts pans (4 inches each)
- Rolling pin
- Small pot
- Whisk
- Heatproof mixing bowl
- Piping bag with decorative tip
- Kitchen torch
- Pie weights or uncooked rice
- Aluminum foil
Storage Tips For Mini Lemon Meringue Tarts
Keep these Mini Lemon Meringue Tarts covered in the fridge for up to 3 days. The meringue holds up pretty well, though it's always best the day you torch it.
If you want to prep ahead, bake the shells and make the lemon filling up to 2 days early. Fill the shells and chill them, then make the meringue and torch it right before serving.
I wouldn't freeze these. The meringue gets weepy when it thaws, and the texture of the filling changes.
Serving Suggestions
These Mini Lemon Meringue Tarts are beautiful on their own, but here are a few ideas:
Serve them with fresh berries on the side. Raspberries and blueberries add a nice pop of color and a little extra tartness.
Pair them with a cup of hot tea or coffee for an afternoon treat. The richness of the Mini Lemon Meringue Tarts balances perfectly with something bitter and warm.
Add them to a dessert platter with Chocolate Mint Cookies and Peach Cake for a mix of flavors and textures.
Dust them lightly with powdered sugar right before serving if you want them to look extra fancy.
Substitutions and Variations
No kitchen torch? You can brown the meringue under the broiler instead. Watch it like a hawk though, because it goes from golden to burnt in about 10 seconds.
Different citrus: Swap the lemon juice for lime juice or a mix of lemon and orange for a different flavor. The filling will still set beautifully.
Store-bought shells: You can absolutely use pre-made Mini Lemon Meringue Tarts shells if you're short on time. Just make sure they're fully baked and cooled before filling.
Sweeter meringue: Add an extra tablespoon of sugar to the meringue if you like it a little sweeter. Some people find Swiss meringue less sweet than other types.
Expert Tips
Let your butter and eggs come to room temperature before you start. Cold ingredients don't mix as smoothly, and you'll end up with a lumpy dough or filling.
When you're cooking the lemon filling, don't walk away. Constant stirring keeps it from curdling or burning on the bottom. Your arm might get tired, but it's worth it.
Chill the filled Mini Lemon Meringue Tarts for the full 4 hours. If you skip this step, the filling will be too soft and won't slice cleanly.
Why You'll Love These Mini Lemon Meringue Tarts
They're sized just right. No fighting over slices, no messy cutting. Each person gets their own golden-topped tart, and somehow that makes them taste even better.
The lemon filling is smooth and tangy without being mouth-puckering. The shortcrust shell stays crisp even after chilling, and that toasted meringue topping adds just the right amount of sweetness and a little smoky flavor from the torch.
These Mini Lemon Meringue Tarts also hold up beautifully in the fridge. You can make them a day ahead, torch the meringue right before serving, and watch everyone's eyes light up.
FAQ
What is the best way to make meringue for lemon tarts?
The Swiss meringue method works best because warming the egg whites and sugar together dissolves the sugar completely and creates a stable, glossy meringue that pipes beautifully. Just make sure you stir constantly while the bowl is over the simmering water, and whip it on high speed until stiff peaks form. My mom always says if the meringue doesn't stand up straight when you lift the beaters, keep whipping.
Can I use store-bought tart shells for lemon meringue tarts?
Yes, absolutely. Grab fully baked tart shells from the store, let them cool completely, and fill them with the homemade lemon filling. You'll skip about an hour of work and still end up with delicious tangy lemon desserts. Just make sure the shells are crisp and not stale.
How long do Mini Lemon Meringue Tarts need to set in the fridge?
At least 4 hours, but overnight is even better. The filling needs that time to firm up properly so it slices cleanly and doesn't ooze everywhere when you bite into it. I usually make these the night before and torch the meringue right before serving.
What can I do if my meringue doesn't form stiff peaks?
First, check that your bowl and beaters are completely clean and dry. Even a tiny bit of grease or water can keep egg whites from whipping. If the mixture seems warm, try chilling the bowl in the fridge for a few minutes, then whip again. And make sure you dissolved the sugar completely in the first step - undissolved sugar weighs down the egg whites and keeps them from getting fluffy.
Related
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Pairing
These are my favorite dishes to serve with Mini Lemon Meringue Tarts
Mini Lemon Meringue Tarts
Ingredients
Method
- In a mixing bowl, use an electric mixer to beat softened butter until creamy. Add powdered sugar and salt, and mix on low speed until combined.
- Mix in the egg and vanilla extract until fully incorporated.
- Gradually add in the flour and mix on low speed until a soft, crumbly dough forms.
- Transfer the dough onto plastic wrap, shape it into a flattened disc, and chill in the fridge for at least 1 hour.
- Preheat the oven to 350°F. Let the chilled dough sit for 10 minutes before rolling it out.
- Roll out the dough to about ⅛ inch thick, and cut rough circles 1 inch larger than your tart pans. Roll out remaining dough and repeat.
- Fit the dough into tart pans, pressing into the bottom and sides. Roll the rolling pin over the top to cut excess dough.
- Use a fork to prick holes in the tart shell bottom.
- Press aluminum foil into the shell and fill with pie weights or uncooked rice. Bake for 15 minutes, remove foil, and bake for an additional 10 minutes until edges are golden. Let cool for 5-10 minutes, then remove from pans to cool completely.
- In a small pot, whisk together whole eggs, egg yolks, sugar, and lemon juice. Cook over medium heat, stirring constantly until thickened to a custard consistency, about 15 minutes.
- Stir in butter, one cube at a time, until fully melted and incorporated.
- Transfer the lemon filling to a bowl, cover with plastic wrap to prevent a skin from forming, and let cool to room temperature.
- Once cooled, spoon the lemon filling into the cooled tart shells, filling them completely. Chill the tarts for at least 4 hours or overnight until set.
- For the meringue, heat 1 inch of water in a pot. In a large bowl, combine egg whites and sugar. Place the bowl over the simmering water, making sure it doesn't touch the water. Stir until the sugar dissolves, about 4 minutes.
- Remove from heat, add vanilla extract, and whisk the mixture with an electric mixer on high until stiff peaks form, about 5-7 minutes.
- Transfer the meringue to a piping bag and pipe it on top of the lemon filling. Use a kitchen torch to toast the meringue lightly.
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