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There’s something timeless about the combination of lemon and meringue. The sharp citrus notes of the curd, the crispness of the pastry, and the fluffy sweetness of the meringue create a dessert that’s light, elegant, and impossible to resist. These lemon tarts with meringue are not only beautiful to serve, but also surprisingly simple once you break the process down into steps.

Let’s take a closer look at how to make each component of this dessert a success – from the lemon curd to the meringue and the tart crust itself.

How to Make Lemon Curd

Lemon curd might sound fancy, but it’s a basic custard made with fresh lemon juice, sugar, eggs, and butter. The key is gentle heat and constant stirring. You want the mixture to thicken without scrambling the eggs, which means a low temperature and a bit of patience are essential.

The easiest method is to whisk everything together in a heatproof bowl over a pot of simmering water (a double boiler). Once it reaches a thick, pudding-like consistency, remove it from the heat and strain it to remove any cooked bits of egg. Stir in cold butter at the end for extra richness and that silky finish.

A good curd should be glossy, thick, and tart without being overly sharp. If it’s too sour, a touch more sugar can balance things out.

What to Watch Out for When Making Lemon Curd

Lemon curd can curdle quickly if heated too fast or not stirred enough. Here’s how to avoid common mistakes:

Use low heat. Never rush lemon curd. If it gets too hot, the eggs will scramble.

Whisk constantly. Don’t walk away while cooking – the mixture needs your attention.

Strain the curd. This catches any bits of egg and makes the texture smoother.

Cover with plastic wrap. Let it cool with wrap touching the surface so it doesn’t form a skin.

Tips for Perfect Meringue

For that cloud-like topping, meringue is the star. The style used here is Italian meringue, which is made by whipping egg whites and slowly pouring in hot sugar syrup. It’s more stable than other meringues and holds up beautifully when piped or torched.

Some tips:

• Clean tools. Your bowl and whisk must be completely grease-free. Even a tiny bit of fat can prevent the whites from whipping.
• Slow and steady. Pour the hot syrup in a thin stream while whipping continuously. This cooks the egg whites slightly and makes the meringue safe and glossy.
• Use immediately. Italian meringue is best piped right after making.

If you don’t want to use sugar syrup, you can go with Swiss meringue – also safe and stable – or even French meringue if you’re serving it fresh and not storing it long.

How to Get the Tart Shells Just Right

The tart crust is just as important as the filling. A soggy or collapsed shell can ruin the texture. To avoid this, make sure to blind bake your tartlets before filling.

Here’s what to do:

• Roll out your shortcrust pastry and press it into muffin tins or tart pans.
• Prick the base with a fork to prevent air bubbles.
• Line each tart shell with parchment paper and fill with baking beans or dried legumes.
• Bake until the edges start to turn golden, then remove the weights and bake a few minutes longer to crisp up the base.

Let the shells cool completely before adding the curd. This keeps the base from getting soggy and makes assembly easier.

Assembling the Lemon Tarts

Once everything is ready – the tart shells are baked, the curd is chilled, and the meringue is freshly whipped – it’s time to put everything together.

• Spoon the lemon curd into the tart shells until just below the rim.
• Pipe or spoon the meringue on top.
• Use a kitchen torch to gently brown the peaks, or place under a hot broiler for a few seconds.

The contrast between the cool, tangy lemon and the toasty sweet meringue is pure magic.

Lemon tarts with meringue are impressive but approachable. They strike the perfect balance between tart, sweet, creamy, and crisp. They’re also adaptable: make mini versions for a party, or one large tart to slice and serve.

Want to Try More Fancy Desserts?

Be sure to check out my Dreamy Lotus Biscoff Cheesecake with Berries or my Cream Horns (Schillerlocken) Recipe

Lemon Curd Tartlets with Meringue Recipe

Lemon Curd Tartlets with Meringue

Buttery tart shells filled with silky homemade lemon curd and topped with perfectly toasted meringue – a bright and elegant dessert that’s easier than it looks.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Dessert

Cuisine: French

Ingredients Method

Ingredients

  

For the Tart Shells (Shortcrust Pastry)

• 1 1/4 cups all-purpose flour 150g
• 1/2 cup cold unsalted butter, cubed 115g
• 2 tbsp powdered sugar
• 1 egg yolk
• 1-2 tbsp cold water
• pinch of salt

For the Lemon Curd

• 1/2 cup fresh lemon juice 120ml
• 1 tbsp lemon zest
• 1/2 cup granulated sugar 100g
• 2 large eggs
• 1/4 cup unsalted butter, cubed 60g

For the Meringue Topping

• 2 egg whites
• 1/2 cup granulated sugar 100g
• 2 tbsp water
• 1/2 tsp vanilla extract optional

Method

 

How to Make the Tart Shells:

1. In a bowl, mix flour, powdered sugar, and salt. Add the cold butter and rub it in with your fingers until the mixture resembles breadcrumbs.
2. Add the egg yolk and 1 tbsp cold water. Mix until the dough comes together. Add a little more water if needed.
3. Form into a disk, wrap in plastic wrap, and chill for 30 minutes.
4. Roll out the dough and press it into muffin tins or small tart pans. Prick the bottoms with a fork, then line each tart with parchment paper and fill with dried beans. This helps prevent shrinking or puffing during baking.
5. Chill for another 10 minutes, then bake at 350°F (175°C) for about 15–18 minutes, or until golden brown. Let cool completely.

Prepare the Lemon Curd:

1. In a small saucepan, whisk lemon juice, zest, sugar, and eggs together.
2. Place over medium heat, stirring constantly until the mixture thickens (about 5–8 minutes).
3. Remove from heat and whisk in the butter cubes until smooth.
4. Let the curd cool slightly, then spoon into the cooled tart shells. Chill until set.

How to Make the Meringue:

1. In a saucepan, heat sugar and water until it reaches 240°F (115°C) on a thermometer (soft-ball stage).
2. While the syrup is heating, begin whipping the egg whites in a clean bowl until soft peaks form.
3. Slowly pour the hot sugar syrup into the egg whites while continuing to beat on high speed. Be careful!
4. Continue whipping until glossy stiff peaks form and the bowl feels cool to the touch.

Assemble and Finish:

1. Spoon or pipe the meringue onto the chilled lemon tarts.
2. Carefully toast the meringue using a kitchen torch until golden.
3. Serve immediately or refrigerate until ready to enjoy.