Lemon Meringue Tartlets are a delightful treat that brings a burst of tangy flavor in every bite. These small, delicious pastries combine a zesty lemon filling with a flaky crust, topped off with a light and fluffy meringue. Perfect for gatherings or as a sweet snack, these tartlets are sure to impress.

Why Make This Recipe

Making Lemon Meringue Tartlets is a rewarding experience. They are simple to prepare, yet they deliver big on flavor. If you love the combination of sweet and sour, this recipe is a must-try. They are also great for people who enjoy baking, as these tartlets allow you to practice your skills in making pastry dough and meringue.

How to Make Lemon Meringue Tartlets

Ingredients

1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 cup powdered sugar
1 large egg yolk
2-3 tablespoons cold water
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup fresh lemon juice
2 large egg yolks
1 tablespoon cold unsalted butter

Directions

Preheat your oven to 375°F (190°C). Grease a mini muffin pan.
For the crust, in a food processor, pulse flour, cold butter, and powdered sugar until crumbly.
Add the egg yolk and pulse until combined.
Add cold water, one tablespoon at a time, until the dough comes together.
Roll the dough out on a lightly floured surface to about 1/8-inch thickness.
Use a round cookie cutter to cut out circles and press them into the mini muffin pan cups.
Prick the bottom of each crust with a fork.
Bake the tartlet crusts for 10-12 minutes, or until lightly golden. Let them cool completely.
For the filling, in a small saucepan, whisk together the granulated sugar, cornstarch, and salt.
Stir in the lemon juice and egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Boil for 1 minute, then remove from heat. Stir in the butter until melted and smooth.
Let the filling cool slightly. Spoon the lemon filling into the cooled tartlet crusts.
Garnish with a sprinkle of powdered sugar or a dollop of whipped cream if desired.

How to Serve Lemon Meringue Tartlets

Serve these tartlets chilled or at room temperature. They look great on a dessert platter and can be served with a dusting of powdered sugar on top. You may also add a dollop of whipped cream for an extra touch.

How to Store Lemon Meringue Tartlets

Store Lemon Meringue Tartlets in an airtight container in the refrigerator. They are best enjoyed within a couple of days, as the crust may become soggy over time.

Tips to Make Lemon Meringue Tartlets

Make sure your butter is cold for the crust to achieve a flaky texture.
Don’t overmix the dough; just mix until it holds together.
For a fluffier meringue, make sure your mixing bowl is clean and free of any grease.

Variation

For a different twist, consider adding a little lime juice to the filling for a lime meringue tartlet. You can also experiment with adding different toppings like berries for an additional layer of flavor.

FAQs

Q: Can I make the tartlet crust ahead of time?
A: Yes, you can prepare the crust and store it in the refrigerator for up to 2 days before filling and baking.

Q: How do I make the meringue for my tartlets?
A: While this recipe does not include meringue, you can top your lemon filling with a basic meringue made from egg whites and sugar. Simply beat egg whites until stiff peaks form and gently spread on top before baking.

Q: Can I use bottled lemon juice?
A: Fresh lemon juice is recommended for the best flavor, but you can use bottled lemon juice in a pinch if needed.