Lemon Meringue Tartlets

Yield

• 6–8 mini tartlets

Total Time

• Prep: 25 minutes
• Cook: 20 minutes
• Chill: 1–2 hours

Ingredients

Tart Base

• 150g all-purpose flour
• 75g butter (cold)
• 40g sugar
• 1 egg yolk

Lemon Curd

• 2 lemons (juice + zest)
• 2 eggs
• 80g sugar
• 60g butter

Meringue / Cream Top

• 2 egg whites
• 50g sugar

(Or stabilized whipped cream if you want a softer version like the image)

Instructions

Step 1: Make Tart Shell

• Mix flour + butter → crumb texture
• Add sugar + egg yolk → form dough
• Chill 20 min
• Press into molds, bake at 180°C for 12–15 min

Step 2: Lemon Curd

• Heat lemon juice + zest + sugar + eggs
• Stir constantly (low heat) until thick
• Add butter → smooth & glossy
• Cool slightly

Step 3: Fill

• Spoon lemon curd into tart shells
• Chill until set

Step 4: Meringue

• Whip egg whites → soft peaks
• Add sugar gradually → stiff peaks
• Pipe on top

👉 Optional: torch lightly for golden finish

Flavor Profile

• Bright, tangy lemon center
• Light, airy topping
• Buttery, slightly crisp base
• Perfect balance sweet ↔ sour

Chef Tips

• Cook curd low & slow → avoid scrambled eggs
• Chill before piping topping → cleaner layers
• Use piping bag for that aesthetic swirl

Optional Upgrades

• Add vanilla to cream for depth
• Use Italian meringue for more stability
• Add lemon gel center for “lava” effect

Overall Vibe

This dessert = clean, fresh, slightly fancy but still cute.
Perfect for: café menu, high-end dessert box, or viral content (because that center looks insane when cut).