There’s something quite magical about a dessert that manages to be bright, bold, and comforting all at once. Lemon Meringue, in its classic form, has always felt to me like a little burst of sunshine on a plate. But when you turn that traditional slice into individual pie cases—each one filled with silky lemon curd and topped with a soft, cloud-like meringue—you end up with a dessert that’s as charming to serve as it is satisfying to eat.
What I adore most about these mini Lemon Meringues is that they strike the perfect balance between elegance and simplicity. They look like something you might find in a patisserie window, yet they’re no trouble at all to make in your own kitchen. There’s a lovely sense of control, too. Instead of slicing through a larger pie and hoping the curd behaves, each little case comes neatly portioned, ready for guests to pick up and enjoy without any fuss.
The lemon curd filling is, without doubt, the heart of the dish. It’s that unmistakable combination of sharp citrus and gentle sweetness that keeps you coming back for another bite. When you make it at home, you can adjust the tartness to suit your own palate. Some people like their curd soft and mellow, but I always lean towards a more zesty kick. That contrast against the sweet, pillowy meringue is what gives each mouthful its spark.
And then, of course, there’s the meringue itself. A good meringue is like a tiny bit of kitchen alchemy. Egg whites and sugar transform into glossy white peaks that sit proudly atop each tart, just begging to be toasted. I always find a bit of childlike joy in this stage. As soon as the blow torch comes out, it’s as if a simple dessert turns into a little culinary performance. A few gentle sweeps of the flame and the meringue blushes into a gorgeous golden swirl, the edges caramelising ever so slightly for extra flavour.
One of the biggest benefits of making Lemon Meringue in small pie cases is how manageable it becomes. They bake more evenly, cool faster, and are far easier to store. You can prepare the elements in advance—the pastry, the curd, even the meringue—and then assemble them when you’re ready. This makes them ideal for dinner parties, family gatherings, or even a summery afternoon treat when you want something refreshing but not too heavy.
There’s also something wonderfully nostalgic about lemon desserts. Perhaps it’s because many of us grew up with a version of Lemon Meringue Pie on the table during holidays or Sunday lunches. These individual tarts have the same familiar charm, but with a modern twist that feels lighter and more refined. They’re the sort of dessert that makes people smile the moment they see them.
I like to serve lemon meringue with nothing more than a cup of tea or coffee, letting the flavours speak for themselves. The combination of crisp pastry, smooth lemon curd, and soft meringue gives each tart a delightful mix of textures. And that toasted top—well, that’s the finishing touch that turns a simple dessert into something truly memorable.
Whether you’re making these for a special occasion or just because lemons happened to look particularly lovely at the market, this is a recipe worth returning to again and again. It’s proof that homemade treats don’t need to be complicated to feel special. A few fresh ingredients, a little patience and the fun of using a blow torch are all you need to create dessert perfection in miniature.
Lemon Meringue may be a classic, but these individual versions bring it beautifully into the everyday kitchen—bright, cheerful, and bursting with flavour. Enjoy the process, enjoy the scent of lemons filling your kitchen, and most of all, enjoy every golden-topped tart as it disappears far too quickly from the plate.
Lemon Meringue
Equipment
Ingredients
Pastry Ingredients:
- 200 g plain flour
- 100 g unsalted butter chilled and cubed
- 50 g icing sugar
- 1 large egg yolk free range
- 1 tbsp cold water maybe 2
Lemon Curd Ingredients:
- 3 large eggs free range
- 150 g caster sugar
- 100 ml fresh lemon juice approx. 2–3 lemons
- 2 large lemons zest only
- 100 g unsalted butter cubed
Meringue Ingredients:
- 3 large egg whites free range
- 150 g caster sugar
- 1 tsp vanilla extract
Instructions
- Rub the butter into the flour and icing sugar until the mixture resembles fine breadcrumbs.200 g plain flour, 100 g unsalted butter, 50 g icing sugar
- Add the egg yolk and cold water, mixing to form a smooth dough.1 large egg yolk, 1 tbsp cold water
- Wrap in cling film and chill for 30 minutes.
- Roll out the chilled pastry and line 8 tartlet tins.
- Chill the cases for 15 minutes, then line with baking paper and fill with baking beans.
- Bake at 180°C (160°C fan)/350°F for 12–15 minutes, remove beans and paper, then bake 5 more minutes until lightly golden.
- Cool completely.
- In a heatproof bowl over simmering water, whisk together eggs, sugar, lemon juice, and zest.3 large eggs, 100 ml fresh lemon juice, 150 g caster sugar, 2 large lemons
- Stir in butter until the mixture thickens and coats the back of a spoon. Let cool slightly, then spoon into cooled tart cases.100 g unsalted butter
- Whisk egg whites until soft peaks form, then gradually add sugar until glossy and stiff.150 g caster sugar, 3 large egg whites
- Stir in vanilla extract.1 tsp vanilla extract
- Pipe or spoon the meringue over the lemon curd, creating peaks if desired.
- Carefully use a kitchen blow torch to lightly brown the tops of the meringue. Alternatively, place under a hot grill for 1–2 minutes, watching closely.
- Allow to set briefly before serving.
- Enjoy the lemon meringue immediately or store in the fridge for up to 24 hours.
Notes
- Weeping meringue (liquid forming between curd and meringue): Use Swiss or Italian meringue (both more stable than French) and make sure meringue is hot when applied to warm curd so it seals better. Avoid high moisture environments.
- Soggy bases: Ensure blind-baking is complete and the curd is cool before filling. A thin glaze of melted white chocolate or apricot jam brushed on the inside of cases before filling can help seal pastry and be an added surprise.
- Meringue not browning evenly: Shape peaks and ridges to create high points for caramelisation; torch gently and from different angles.
15 comments
I never used to enjoy sharing one of these, now I don’t. Love these.
I really enjoyed the flavour, though the pastry on mine turned out a bit thicker than I prefer.
I loved the texture contrast between the crisp base and fluffy meringue.
They tasted good overall, though the curd could have been a bit more tart for me.
Absolutely delightful tarts with a bright lemon hit and a beautiful soft meringue.
Not bad at all, though I think I’d like a thicker layer of lemon curd next time.
A fresh, zesty and cheerful treat – perfect for a light dessert after dinner.
The toasted top gave such a lovely flavour that lifted the whole dessert.
Beautifully presented dessert and the toasted meringue made it feel restaurant-quality.
The lemon curd was delicious but I found the meringue slightly too soft for my taste.
They were nice, but assembling the layers was more fiddly than I expected.
Pleasant enough, but I felt the pastry overshadowed the lemon filling a little.
The flavours were lovely, although the tart cases were slightly uneven in colour when I made them.
These little Lemon Meringue tarts were absolutely gorgeous with the perfect balance of sweet and sharp.
These tarts were a hit with my family and disappeared in minutes.