Lemon Meringue

These mini Lemon Meringue Tarts are a delightful burst of sunshine in pastry form. Crisp tart cases hold silky lemon curd, topped with soft meringue lightly toasted to a golden hue. Perfect for entertaining or as a treat to brighten any day, they’re as charming to serve as they are delicious to eat.

Prep Time 30

Cook Time 25

Total Time 55

Servings Tarts

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.

Equipment

Notes

Troubleshooting & tips for Lemon Meringue:

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.

Nutrition