If you have a soft spot for bright, tangy desserts that balance luscious creaminess with a cloud of sweet fluff, then this Mini Lemon Meringue Tarts Recipe is about to become your new obsession. Picture perfect little tarts with buttery crisp shells, a zesty lemon curd that sings with fresh citrus, and a billowy golden meringue topping toasted to perfection. These delightful bite-sized treats are not just stunning to look at—they’re an irresistible celebration of flavor that’s surprisingly easy to master. Let me take you step-by-step through creating these charming tarts that will brighten up any dessert table or afternoon tea.

Ingredients You’ll Need

The image shows several ingredients for baking arranged neatly on a white marbled surface. At the top left, there is a white bowl filled with white flour. Next to it on the right are two whole yellow lemons. Below the lemons, a small white bowl contains a dark amber liquid, likely vanilla extract. Below the flour, a white bowl holds white granulated sugar with a small amount of baking powder on top. To its right, a wrapped block of butter is placed at an angle. At the bottom right, a clear glass bowl contains small cubes of yellow butter. At the bottom left, a clear glass bowl holds three brown eggs. The arrangement is clean and bright. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Mini Lemon Meringue Tarts Recipe plays a crucial role in bringing layers of texture and flavor to life. From the rich butter that gives the crust a tender crumb to the zesty lemon components that infuse brightness, this ingredient list is a testament to simplicity done right.

200 g unsalted butter: Provides a rich, flaky foundation for the tart shells with no extra salt to interfere with flavors.
100 g superfine sugar: Dissolves quickly to sweeten the crust without grittiness.
1 extra large egg: Binds ingredients and enriches the pastry dough.
1 extra large egg yolk: Adds extra silkiness and color to the dough.
1 tsp vanilla extract: Lends a warm, inviting aroma enhancing overall flavor.
½ tsp salt: Balances sweetness and enhances all other flavors.
350 g cake flour: Creates that tender, crisp texture in the tart shell.
20 g unsalted butter (melted): For brushing the tart tins, ensuring the crust doesn’t stick and gets a beautiful golden hue.
2 tins condensed milk (385g each): Forms the creamy base for the luscious lemon curd filling.
3 extra large egg yolks: Gives body and richness to the lemon curd.
80 ml lemon juice: The star citrus that delivers that unmistakable fresh tartness.
1 tbsp lemon zest: Instantly lifts the lemon flavor with fragrant oils.
4 extra large egg whites: Essential for the cloud-like, glossy meringue topping.
200 g superfine sugar: Whisked into the egg whites for a stable, sweet meringue with a perfect shine.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Mini Lemon Meringue Tarts Recipe

Step 1: Prepare the Pastry

Start by pulsing the unsalted butter and superfine sugar together in a food processor until smooth and uniform in texture. This step ensures that the butter is well incorporated, which will make your tart shells tender and flaky. Next, add the whole egg followed by the egg yolk and vanilla extract, pulsing each time to combine thoroughly. Once your wet ingredients are perfectly blended, sift together cake flour and salt, then add this dry mixture all at once to the wet ingredients. Pulse gently just until a dough forms — be careful not to overmix as this keeps the crust tender. Wrap your dough in plastic and pop it in the fridge to chill for at least one hour; this resting makes it easier to roll out and prevents shrinkage when baked.

Step 2: Blind Bake the Tart Shells

Preheat your oven to 140°C (290°F) and brush 20 mini tart tins with melted butter to prevent sticking and add golden color. Roll out the chilled dough on a lightly floured surface to about half a centimeter thickness, then cut discs slightly larger than your tart tins. Gently press these discs into the prepared tins using your fingertips to shape little tart shells. Line each shell with parchment paper and fill with uncooked rice or pie weights to weigh down the pastry. Blind bake these shells for 15 minutes until they become a lovely light golden brown. This step guarantees crisp bases that won’t get soggy once filled.

Step 3: Make the Lemon Curd Filling

In a large mixing bowl, whisk together the condensed milk, 3 egg yolks, fresh lemon juice, and lemon zest until silky smooth. The combination of condensed milk and egg yolks creates a rich yet tangy curd—perfectly balanced by vibrant citrus. Spoon this luscious lemon mixture into your baked tart shells, filling them nearly to the top to create that generous, delightful burst of lemon flavor in every bite. Bake the filled tarts at 160°C (320°F) for 15 minutes until the filling is just set—it should have a slight wobble but not be liquid. Remove and let them cool in the tins for 15 minutes before carefully transferring to a wire rack to cool completely.

Step 4: Whip Up the Meringue Topping

For the crowning glory, place egg whites and superfine sugar into a heat-proof bowl over simmering water. Whisk constantly until the sugar dissolves completely, which can be tested by rubbing a bit of the mixture between your fingers—no grittiness means you’re good to go. Transfer this glossy mixture to your mixer and beat on medium-high speed for 10 minutes until stiff, shiny peaks form. Fill a piping bag fitted with a 1cm round nozzle and pipe generous swirls onto each lemon tart. Use a kitchen blow torch to toast the meringue until it develops beautiful golden tips. The contrast of the tangy lemon curd and the toasted meringue is what makes these tarts unforgettable.

How to Serve Mini Lemon Meringue Tarts Recipe

The image shows many small tartlets arranged on a white marbled surface. Each tartlet has a golden brown crust with scalloped edges and is filled with a smooth, creamy yellow filling that looks slightly shiny. The filling sits evenly inside the crust, giving each tartlet a neat, round shape. The tartlets are closely placed but not touching each other, filling the frame with their warm colors and soft textures. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh garnishes can take your Mini Lemon Meringue Tarts Recipe from delightful to dazzling. Consider finely grating a little extra lemon zest over the meringue for that pop of color and citrus aroma. Alternatively, a few edible flowers or fresh mint leaves perfectly balance the tartness with visual elegance. Just a light dusting of powdered sugar can also add an inviting softness—especially lovely for afternoon gatherings.

Side Dishes

These little tarts pair wonderfully with light, refreshing sides. A crisp green salad with a citrus vinaigrette complements the sweetness in a harmonious way. If you’re serving at a party, consider fresh berries or a fruit compote as a colorful counterpoint. A delicate cup of tea or a bubbly glass of prosecco will beautifully enhance the citrusy zing of these tarts.

Creative Ways to Present

Mini tarts are all about charm and presentation. Arrange them on a beautiful tiered cake stand to create a centerpiece that guests will admire before they dig in. For a rustic vibe, display them on a wooden board with a scattering of fresh lemon slices and herbs. If you want to add a bit of spectacle, pipe the meringue into creative shapes like rosettes or spikes before torching, elevating this Mini Lemon Meringue Tarts Recipe to a showstopper moment at any event.

Make Ahead and Storage

Storing Leftovers

Your Mini Lemon Meringue Tarts stay fresh best when refrigerated in an airtight container. Because of the delicate meringue, avoid stacking them to keep those beautiful peaks intact. They are best enjoyed within two days for optimal meringue texture and fresh flavor.

Freezing

Freezing these tarts is a bit tricky due to the meringue topping, which can become weepy upon thawing. However, you can freeze the baked tart shells separately for up to one month. Once you’re ready to serve, simply thaw the shells, fill with lemon curd, and top with freshly made meringue to get that perfect texture.

Reheating

Because the lemon filling is delicate, avoid reheating these tarts in the microwave as it can cause curd splitting. If you want to enjoy the tarts slightly warm, briefly warm them in a low oven (about 120°C / 250°F) for 5 minutes—but only after removing the meringue topping. The meringue is best served fresh and at room temperature for that ideal fluffy texture.

FAQs

Can I use regular granulated sugar instead of superfine sugar?

Superfine sugar dissolves more quickly and smoothly in both the pastry and meringue, giving a fine texture and shine. If you only have regular sugar, you can pulse it in a blender for a few seconds to make it finer, which helps achieve that perfect meringue gloss.

What if I don’t have a kitchen blow torch?

No blow torch? No problem! You can place the piped meringue-topped tarts under a hot broiler for 1–2 minutes, watching very closely so they don’t burn. This gives a lovely toasted finish though it may not be quite as even as torching.

Can I make the tart shells ahead of time?

Absolutely! You can prepare and blind bake the tart shells up to 2 days in advance. Keep them stored in an airtight container at room temperature to maintain crispness, then fill and bake the lemon curd fresh when ready.

Is there an egg-free alternative for the meringue?

This Mini Lemon Meringue Tarts Recipe relies on traditional egg whites for that iconic meringue texture. Vegan alternatives like aquafaba can be tried, but results vary and may require additional tweaks. If avoiding eggs, consider topping with whipped coconut cream as a fresh alternative.

How do I know when the lemon filling is perfectly set?

The filling should be just set with a slight wobble when you gently shake the pan in the oven. It will firm up a bit more as it cools. Overbaking can cause a grainy texture, so keep a close eye during the last few minutes of baking.

Final Thoughts

Trust me, once you try this Mini Lemon Meringue Tarts Recipe, these little delights will become your go-to dessert for celebrations or everyday indulgence. The harmony of crisp pastry, zesty lemon filling, and heavenly meringue topping creates a flavor experience that’s irresistible. Whip up a batch, share with loved ones, and enjoy the smile that only a perfectly crafted tart can bring. Happy baking!

Mini Lemon Meringue Tarts Recipe

Ingredients You’ll Need