Can I make Mini Lemon Meringue Tarts in advance?

Yes, you can prepare the pastry shells up to 2 days ahead and store them in an airtight container at room temperature. The lemon curd filling can also be made a day in advance and kept refrigerated. However, it's best to prepare and torch the meringue just before serving to maintain its light texture and glossy appearance.

How do I prevent the meringue from weeping?

To avoid weeping (liquid seeping from the meringue), make sure the sugar is completely dissolved when heating the egg whites. Whisk continuously over a double boiler and test by rubbing the mixture between your fingers. Also, avoid placing the tarts in a humid environment and serve them soon after torching.

What if I don’t have a blow torch?

While a blow torch gives the signature toasted look, you can briefly place the topped tarts under a preheated broiler for a similar effect. Watch carefully to avoid burning. Alternatively, serve the meringue as-is for a silky white finish.

Can I freeze Mini Lemon Meringue Tarts?

It’s not recommended to freeze the fully assembled tarts, as the meringue texture deteriorates when thawed. However, you can freeze the unbaked pastry dough for up to 2 months or freeze the blind-baked tart shells. Defrost in the fridge before using.

Mini Lemon Meringue Tarts – Best One-Bite Citrus Dessert

Name: Mini Lemon Meringue Tarts
Prep time: 1 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 200g unsalted butter; 100g superfine sugar; 1 extra-large egg; 1 extra-large egg yolk; 1 tsp vanilla extract; 1/2 tsp salt; 350g cake flour; 20g unsalted butter, melted (for brushing tins); 2 cans (385g each) sweetened condensed milk; 3 extra-large egg yolks; 80ml fresh lemon juice; 1 tbsp lemon zest; 4 extra-large egg whites; 200g superfine sugar (for meringue)

Description

These Mini Lemon Meringue Tarts feature a buttery pastry shell filled with tangy lemon curd and topped with a beautifully torched Swiss meringue. Perfect for entertaining, special occasions, or a refreshing citrus dessert option.

Ingredients

Scale

200g unsalted butter
100g superfine sugar
1 extra-large egg
1 extra-large egg yolk
1 tsp vanilla extract
1/2 tsp salt
350g cake flour
20g unsalted butter, melted (for brushing tins)
2 cans (385g each) sweetened condensed milk
3 extra-large egg yolks
80ml fresh lemon juice
1 tbsp lemon zest
4 extra-large egg whites
200g superfine sugar (for meringue)

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Instructions

In a food processor, pulse together 200g butter and 100g sugar until combined.
Add the egg, then the egg yolk and vanilla. Pulse until smooth.
Add flour and salt. Pulse just until a dough forms. Chill for 1 hour.
Preheat oven to 140°C (290°F). Brush tart tins with melted butter.
Roll out dough to 1/4 inch thick. Cut discs and press into tins.
Line with parchment and fill with rice or pie weights. Blind bake for 15 minutes until golden. Cool.
In a bowl, whisk condensed milk, lemon juice, zest, and egg yolks.
Fill baked shells with lemon mixture. Bake at 160°C (320°F) for 15 minutes until just set. Cool completely.
Place egg whites and sugar in heatproof bowl over simmering water. Whisk until sugar dissolves.
Transfer to stand mixer and beat for 10 minutes until stiff, glossy peaks form.
Pipe meringue on top of cooled tarts. Torch until golden brown. Serve.

Notes

Ensure the sugar in the meringue is fully dissolved to avoid weeping.
Don’t overbake tart shells during blind baking—they will bake again with filling.
Pipe meringue while it’s still warm for best texture.
Chill dough for at least 1 hour for easy rolling and shaping.
Use fresh lemon juice and zest for optimal flavor.

Prep Time: 1 hour
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 tart
Calories: 220
Sugar: 15g
Sodium: 76mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0.4g
Carbohydrates: 28g
Fiber: 0.5g
Protein: 4g
Cholesterol: 71mg