Description
These mini lemon tarts feature a flaky crust, tangy lemon curd, and a toasted meringue topping, perfect for a bright and comforting dessert that impresses without complicated steps.
Ingredients
- All-purpose flour – 1 1/4 cups (150 g), sifted
- Unsalted butter – 1/2 cup (115 g), chilled and cut into cubes
- Granulated sugar – 2 tbsp (25 g) for crust
- Salt – 1/4 tsp
- Ice-cold water – 3 to 4 tbsp (45-60 ml)
- Fresh lemons – 3 large (about 1/2 cup/120 ml lemon juice), zest finely grated
- Granulated sugar – 3/4 cup (150 g) for lemon curd
- Large eggs – 3, room temperature
- Unsalted butter – 6 tbsp (85 g), cut into small pieces
- Cornstarch – 1 tbsp (8 g)
- Large egg whites – 3, room temperature
- Granulated sugar – 1/2 cup (100 g) for meringue
- Cream of tartar – 1/4 tsp (optional)
- Vanilla extract – 1/2 tsp
Instructions
- Make the Tart Crust: In a large bowl, combine flour, sugar, and salt. Add chilled butter cubes and rub into flour until mixture resembles coarse crumbs with pea-sized pieces.
- Sprinkle 3 tbsp ice-cold water over mixture and mix gently. Add more water as needed until dough comes together. Form into flat disk, wrap in plastic, and chill at least 30 minutes.
- Prepare Lemon Curd: In saucepan, whisk eggs, sugar, cornstarch, and lemon zest. Stir in lemon juice.
- Cook over medium-low heat, stirring constantly until thickened to coat back of spoon (~170°F/77°C). Remove from heat and whisk in butter until smooth. Let cool slightly.
- Roll and Bake Crust: Preheat oven to 375°F (190°C). Roll chilled dough to 1/8-inch thickness. Cut rounds slightly larger than tart pans and press into pans. Trim excess dough.
- Prick crust bottoms with fork, line with parchment and pie weights. Bake 12-15 minutes until edges golden. Remove weights and bake 5 more minutes until fully golden. Cool completely.
- Fill and Chill: Spoon lemon curd into cooled tart shells. Chill while preparing meringue.
- Whip Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beat until stiff, glossy peaks form. Beat in vanilla extract.
- Pipe or spoon meringue onto tarts, creating swirls or peaks.
- Toast Meringue: Use kitchen torch to brown meringue until golden and crisp. Alternatively, broil 1-2 minutes watching closely.
- Serve immediately or chill up to 2 hours.
Notes
Keep butter cold for flaky crust. Chill dough before rolling to prevent shrinking. Cook lemon curd slowly and stir constantly to avoid lumps. Use room temperature egg whites for stable meringue. Don’t overbeat meringue. Toast meringue carefully to avoid burning. You can bake tart shells ahead and freeze separately. For gluten-free crust, use almond flour with tapioca starch. For dairy-free, substitute butter with plant-based alternatives.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 190
- Sugar: 18
- Sodium: 90
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 0.5
- Protein: 3
Keywords: mini lemon tarts, lemon curd, toasted meringue, flaky crust, easy dessert, tart recipe, lemon dessert