If you’ve ever wished for a dessert that feels like sunshine in bite-sized form, then this Mini Lemon Meringue Tarts Recipe is about to become your new obsession. These delightful little tarts deliver the perfect trifecta of a flaky buttery crust, tangy and silky lemon curd, and a cloud of sweet Swiss meringue toasted to perfection. Whether you’re after an elegant party treat or a fun baking project to impress friends and family, these mini tarts bring classic flavors with a whimsical presentation that’s impossible to resist.

Ingredients You’ll Need

A clear glass mixing bowl is placed inside a larger clear glass bowl, creating a double boiler effect on a white marbled surface. Inside the smaller bowl, there is a layer of clear yellow liquid topped with a layer of white powdery substance. A woman's hand is holding a whisk with a black handle, positioned at the right side of the image, stirring the ingredients inside the inner bowl. The lighting highlights the shiny, smooth textures of the bowls and the liquid inside. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a starring role, creating the texture and flavors that make the mini lemon meringue tarts so irresistible. From the buttery crust to the zesty lemon curd and fluffy meringue, these simple, fresh ingredients come together beautifully.

All-purpose flour: The foundation of the crust, providing structure and a tender crumb.
Unsalted butter: Cold and precisely measured to create that flaky, melt-in-your-mouth pie crust.
Kosher salt: Enhances flavor balance in the dough and lemon curd.
Ice water: Keeps the butter cold and helps bring the dough together without kneading.
Large eggs: Vital for both the lemon curd’s silky texture and stable meringue.
Sugar: Sweetens the lemon curd and meringue, balancing tartness perfectly.
Lemon zest: Packs a punch of bright, fragrant citrus flavor.
Lemon juice: Adds the essential tangy element that makes the curd shine.
Room temperature unsalted butter: Enriches the lemon curd for smoothness and richness.
Egg whites: Whipped into Swiss meringue, creating lightness and a glossy finish.
Pinch of salt: Stabilizes the meringue and enhances sweetness.
Vanilla paste or extract: Adds subtle warmth and depth to the meringue flavor.

How to Make Mini Lemon Meringue Tarts Recipe

Step 1: Prepare the Flaky Pie Crust

Start by combining the flour and kosher salt in a large bowl. Cut the cold unsalted butter into small cubes and work it quickly into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with pea-sized bits of butter. Add the ice water gradually, stirring gently until the dough begins to come together. Avoid overworking to keep the crust tender and flaky. Shape the dough into a disk, wrap it in plastic, and chill it for at least one hour to firm up the butter and hydrate the flour perfectly.

Step 2: Make the Lemon Curd

In a heatproof bowl, whisk together eggs, sugar, lemon zest, and freshly squeezed lemon juice until smooth. Place the bowl over a pot of simmering water, ensuring it doesn’t touch the water, to create a gentle double boiler. Stir constantly as you add the softened butter piece by piece, allowing the mixture to thicken into a luscious, velvety curd. This process takes patience but results in a rich and tangy filling that’s pure magic in each bite.

Step 3: Roll Out and Bake the Tart Shells

On a lightly floured surface, roll out the chilled dough to about 1/8-inch thick. Cut into circles slightly larger than your mini tart pans or muffin tin cavities. Gently press the dough into each pan and trim excess edges. Prick the bottoms with a fork and line each shell with parchment and pie weights or dry beans. Bake at 375°F (190°C) for 15 minutes, remove the weights, and bake an additional 10 minutes until golden and crisp. Let the shells cool completely before filling.

Step 4: Fill Tart Shells with Lemon Curd

Once your tart shells are cool, spoon or pipe the lemon curd evenly into each one, filling them generously but leaving enough room for the meringue topping. The curd will hold firm once chilled, creating a beautiful base for the next step.

Step 5: Prepare the Swiss Meringue

Combine egg whites, sugar, and a pinch of salt in the bowl of a stand mixer and place it over simmering water. Whisk continuously until the sugar dissolves and the mixture is warm to the touch. Transfer the bowl to the mixer and whip on high speed until stiff, glossy peaks form and the bowl is cool. Add vanilla paste or extract during whipping for irresistible flavor.

Step 6: Top and Toast the Meringue

Pile or pipe the Swiss meringue on top of the lemon curd-filled tarts, creating swirls or peaks for dramatic effect. Use a kitchen torch to lightly toast the meringue until golden brown, or place under a broiler for a minute or two while watching carefully. The toasted meringue adds a gorgeous color contrast and a delicate caramelized flavor that elevates these tarts to something truly special.

How to Serve Mini Lemon Meringue Tarts Recipe

The image shows six lemon tarts with three visible layers: a golden-brown flaky crust as the base, a smooth bright yellow lemon filling in the middle, and a white toasted meringue swirl on top with light brown tips. Four tarts are placed on a round white plate lined with clear parchment paper, sitting on a wooden board, while two tarts are outside the plate, one on a white plate at the bottom right and one directly on a worn blue wooden surface. There are two slices of lemon on the wooden board near the tarts, a used wooden lemon juicer in the bottom center with some lemon juice spilled nearby, and a white pastry bag with silver nozzle on the left side. The whole setup is on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Mini Lemon Meringue Tarts Recipe truly stand out, consider adding a sprinkle of finely chopped fresh mint or edible flowers for a fresh and picturesque touch. A light dusting of powdered sugar or thin lemon slices can add charm and extra brightness to your presentation.

Side Dishes

These tarts pair wonderfully with a scoop of light vanilla or blueberry ice cream to complement the tartness, or a refreshing cup of herbal tea such as chamomile or mint to balance the sweetness. A vibrant berry salad also offers a colorful contrast and refreshing palate cleanser.

Creative Ways to Present

Serve these mini tarts in decorative tartlet boxes for gifts, or arrange them on a tiered dessert stand to wow guests at your next gathering. You can also skew them on small sticks for an elegant mini dessert pop or decorate individual plates with a drizzle of raspberry coulis for a professional touch.

Make Ahead and Storage

Storing Leftovers

Leftover Mini Lemon Meringue Tarts Recipe treats can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to keep them covered well to avoid the meringue absorbing any fridge smells or becoming soggy.

Freezing

To freeze, it’s best to only freeze the tart shells before filling or the lemon curd separately if you want to prepare ahead. Fully assembled tarts with meringue don’t freeze well because the texture of meringue often changes upon thawing. When ready to enjoy, thaw shells or curd overnight in the fridge and assemble fresh.

Reheating

If you want to serve the tarts slightly warm, gently warm the lemon curd-filled shells before adding the meringue. After topping, use a kitchen torch to toast the meringue just before serving. Avoid microwave reheating as it adversely affects the delicate textures.

FAQs

Can I use store-bought pie crust for this Mini Lemon Meringue Tarts Recipe?

Absolutely! While homemade crust offers superior flakiness and flavor, store-bought pie crust can be a convenient shortcut and still delicious when baked properly. Just make sure to blind bake it for a crisp base.

What’s the difference between Swiss meringue and regular meringue?

Swiss meringue is made by gently heating egg whites and sugar over simmering water before whipping them into stiff peaks. This creates a silky, stable meringue that’s less grainy and less likely to weep than traditional French meringue.

Can I substitute lemon juice with bottled lemon juice?

Freshly squeezed lemon juice is recommended for the best vibrant flavor and acidity that makes the curd shine. Bottled lemon juice often lacks brightness and can contain preservatives that alter taste.

How do I prevent the meringue from weeping or weeping after baking?

Ensure your egg whites are fresh and that the sugar is fully dissolved when making the Swiss meringue. Also, avoid overbaking the meringue to prevent moisture escaping, which causes weeping.

Can I make these tarts ahead for a party?

You can definitely prepare the crust and lemon curd a day in advance, but it’s best to add and toast the meringue right before serving to keep it fresh and visually stunning.

Final Thoughts

There’s something truly joyful about making and sharing this Mini Lemon Meringue Tarts Recipe that brightens up any occasion. The balance of tangy lemon, buttery crust, and fluffy toasted meringue creates a symphony of flavor in every bite. I hope you give it a try soon—these tarts will quickly become your go-to dessert whenever you want to impress with a touch of homemade charm.