Jul 03

Lemon Meringue Tartlettes



Lemon Meringue Tartlet (640x426)





I know everyone says having a lemon meringue tart is a very summery thing to do. Well, in my humble opinion tarts, regardless of filling, needs to be the flavour of summer … especially cold custardy ones. Sweet, flaky tart crust paired with cold filling … mmmmmmmm!!



I first tried making the lemon curd on its own and it was a success. Never thought I would have the knack at making curd but hey, it was easier than I thought. So naturally, the next step up was to make lemon meringue tarts … R’s favourite. Me? I’m not so keen on sour food so I tend to eat sparingly when it comes to things like raspberries, lemons and limes.




Lemon Curd2 (640x437)




When making the pastry crust I use my default sweet dough. I use it for everything from tarts to making shortbread cookies. I roll it out rather thin (after chilling it in the fridge) then cut out rounds and place then in a 24-hole mini muffin tin. Bake for 10 – 12 minutes and then cool completely on a wire rack.




Lemon Meringue Tartlets (makes 24 minis)

(adapted from Epicurious)



Lemon curd:

  • 1/3 cup butter, cold
  • finely grated zest of a lemon
  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 3 large eggs
  • 2 dozen tartlet shells, baked





  • 3 large egg whites
  • 3/4 cup sugar




To make the lemon curd, lemon zest, lemon juice, and sugar in a medium saucepan over medium heat, stirring, until the mixture comes to a simmer. In a medium bowl, whisk together the eggs, and whisk in the lemon mixture. Return to the pan and heat over medium heat, whisking constantly, until it just begins to simmer and thicken. If you want it perfectly smooth, pour it through a fine sieve set over a bowl. When mixture is sufficiently thickened, remove from heat and whisk in the cold butter. Refrigerate for a few hours, or overnight.


Fill tartlet shells with curd and preheat oven to 400°F.


To make the meringue: in a large bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add sugar, beating until the meringue holds stiff peaks.


Drop by the spoonful onto the lemon curd, or transfer the meringue into a piping bag and pipe it over.
Place the tartlets on a baking sheet and bake in the middle of the oven for about 3 minutes, until meringue tips are just browned. (Alternatively, brown the meringues lightly with a hand-held creme brûlée torch.) Serve immediately or refrigerate until you’re ready for them.




Lemon Meringue Tartlet2




Personally, I don’t put the tarts under a hot grill to scorch the meringue … I blast them with a blow torch, because I don’t want to run the risk of over cooking the edges of the tart. Besides, blasting food with a blow torch is so much fun.



These tarts were really delish and R. scoffed four in one sitting. I recommend keeping the curd overnight in the fridge to chill thoroughly and to allow the flavour to intensify. When possible I strongly suggest you make extra curd (double the recipe??) coz you’ll want to use it as a filling inside cakes or as a topping on pavlovas.




Lemon Meringue Tartlet4




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