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Mini Lemon Meringue Tarts


More lemon. I  know, My citrus obsession is reaching a bit of a fevered pitch. Summer, to me, is lemon flavored.

Mini Lemon Meringue Tarts

Shortbread cookie crust:

2 cups of flour

3/4 cup powdered sugar

1/2 tsp salt

2 stick plus 6 tbs unsalted butter

1/4 cup granulated sugar

1 tsp vanilla extract

1/2 tsp butter extract

Lemon Curd:

2 tbs lemon zest

5 egg yolks

1/2 cup white sugar

3/4 cup lemon juice

5 tbs unsalted butter, cut into cubes


4 egg whites

1/2 tsp Cream of Tartar

1/2 cup granulated sugar

In a bowl, add the flour, powdered sugar and the salt, whisk until well combined. In a stand mixer cream the butter until light and fluffy. Add the granulated sugar, then the extracts, beating until well combined. Add the flour mixture, about 1/4 a cup at a time, and beat as little as possible until your dough is combined and the butter is mixed through. You can also finish by squishing with your hands to make sure the butter is well incorporated. Your dough will look like course meal. Put 1 tbs of the dough into a muffin tin (grease it with some butter flavored cooking spray first) and pack it into the bottom, about one inch up onto the sides to resemble a mini tart shell.

Place in the refrigerator and chill for at least 2 hours. Heat the oven to 350 and then bake for 10-12 minutes or until the edges start to turn a golden brown.


Lemon curd:

Add the lemon zest, lemon juice, sugar and yolks to a bowl and mix well. Add the lemon mixture to a pan over medium/low heat along with the butter

Whisk until thickened, about 8 minutes. Once the mini tart shells are cooled, spoon in the curd.

Meringue. Add the egg whites (not a hint of yolk or this will never work), cream of tartar and salt to a stand mixer and beat on high until stiff peaks form. While the mixer is still on high, slowly add the sugar and continue to beat until well combined and stiffly peaked.

Top the mini tarts with the meringue.

You can brulee them a touch with the kitchen torch if you’d like


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Tina@flourtrader June 24, 2011 um 12:07 pm

Yes I am on a roll with lemons too. I guess it is because it is one of my favorites and it is so versatile. These look so good and perfect for a dinner party dessert. Yes, the cookie crust does beat out pie crust on these little gems. thanks for sharing.


Eva Toneva June 24, 2011 um 12:07 pm

Are fantastic! I love the refreshing taste of lemon in the summer. 🙂


chicken coops June 24, 2011 um 12:43 pm

These look yummy, i’d swallow them whole!


Tori @ The Shiksa in the Kitchen June 24, 2011 um 5:33 pm

Gorgeous little tarts! You are featured in this week’s Shiksa Picks. Here is the link:


Christine June 24, 2011 um 10:03 pm

Sounds wonderful! Yummy!


chinmayie @ love food eat June 25, 2011 um 5:46 am

YUM YUM YUM!! Your food looks sooo beautiful! meringue looks devine 🙂


Jaida June 25, 2011 um 6:04 am

These are adorable!! I love lemon-anything!!


Lane June 25, 2011 um 7:16 am

Those are too cute.


Bella @wineandgoodfood June 25, 2011 um 7:43 am

Those tarts are beautiful! Perfect summer dessert!


karen June 25, 2011 um 3:36 pm

those look wonderful


Jun June 25, 2011 um 11:40 pm

Love your torch work. They are simply beautiful!


Mama’s Gotta Bake June 26, 2011 um 10:36 am

How very cute these tarts are. I find my dinner guests prefer to eat little mini desserts. I think they feel less guilty. I can’t wait to make these!


briarrose June 28, 2011 um 1:01 pm

Adorable! I love these minis.


Dardanella April 24, 2015 um 12:36 pm

The Lemon Tarts look soooo delicious…I can’t wait to try them!! I would like to know what size muffin tin to use and, how many does one recipe make? Also, I don’t own a torch…so, would I use the oven or, broiler to brown the top? Thank you in advance for your help.
PS: keep up the great work!! 🙂


Judy February 7, 2018 um 11:52 am

These look delicious. I couldn’t find how many mini tarts your recipe makes.
Please mention that.

Thank you.


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