Mini Lemon Meringue Tarts with toasted meringue swirls, lemon curd, and flaky tart shells, garnished with lemon zest and edible flowers.

These Mini Lemon Meringue Tarts are a citrusy, creamy dessert that’s as beautiful as it is delicious. Perfectly portioned, they feature a tangy lemon curd filling topped with swirls of toasted meringue, all nestled in a flaky tart shell.


Ingredients

Gather these ingredients to create your Mini Lemon Meringue Tarts:

For the Tart Shells:

  • 1½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • 3 tbsp granulated sugar
  • 1 large egg yolk
  • 2 tbsp ice water, as needed

For the Lemon Curd Filling:

  • ½ cup freshly squeezed lemon juice (about 3 lemons)
  • Zest of 2 lemons
  • ½ cup granulated sugar
  • 3 large egg yolks
  • 4 tbsp unsalted butter, cubed

For the Meringue:

  • 3 large egg whites
  • ½ cup granulated sugar
  • ¼ tsp cream of tartar


Step 1: Make the Tart Shells

The buttery base forms the foundation for these tarts.

  • Method: In a bowl, combine flour, sugar, and cold butter. Rub together until the mixture resembles breadcrumbs. Add the egg yolk and ice water until the dough comes together.
  • Chill: Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
  • Bake: Roll out the dough and cut it into circles to fit a mini tart pan. Press into the molds, prick the bottoms with a fork, and bake at 350°F (175°C) for 12–15 minutes. Let cool.


Step 2: Prepare the Lemon Curd

This tangy filling is the star of the dessert.

  • Method: In a saucepan, whisk together lemon juice, zest, sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter until smooth.
  • Cool: Strain the curd through a fine-mesh sieve and let it cool before filling the tarts.


Step 3: Whip the Meringue

The toasted meringue adds sweetness and elegance.

  • Method: In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
  • Pipe: Transfer the meringue to a piping bag fitted with a star tip for decorative swirls.


Step 4: Assemble and Torch

Putting it all together creates a dessert masterpiece.

  • Fill: Spoon the lemon curd into the cooled tart shells.
  • Top: Pipe meringue swirls onto each tart. Use a kitchen torch to lightly toast the meringue until golden brown.


Why You’ll Love These Mini Tarts

These bite-sized desserts are:

  • Tangy and Sweet: The perfect balance of flavors.
  • Visually Stunning: A gorgeous centerpiece for any dessert table.
  • Perfectly Portioned: Great for gatherings or individual servings.


The Mini Lemon Meringue Tarts are a delightful way to brighten up any occasion with their citrusy flavors and elegant presentation. Whether it’s a holiday party or a casual gathering, these bite-sized treats are sure to impress.