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Lemon Curd Tartlets with Meringue

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
Cook Time 25 minutes
Total Time 55 minutes
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.