These delectable Lemon Meringue Tartlets are sure to please even the most discerning dessert connoisseurs. The tangy lemon filling perfectly complements the sweet and fluffy meringue topping, creating a symphony of flavors in every bite.
Lemon desserts, especially in the summertime, are my favorite. I just love a good pucker. If you do too, then you simply must make these little Lemon Meringue Tartlets. Plus, if you'd like to make homemade fillable puff pastry cups, I'm here to help!
Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment needed:
- Why this recipe works:
- What are lemon meringue tartlets?
- Lemon Curd. Homemade or store-bought?
- What is lemon curd?
- Is a double boiler necessary to make lemon curd?
- How to make a makeshift double boiler:
- Cooking and thickening of lemon curd:
- How about adding an orange curd instead?
- The step-by-step photo instructions:
- Additional lemon desserts:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- mini phyllo shells (found in the grocer's freezer section)
- lemon curd (homemade or store-bought)
- If making homemade lemon curd: egg yolks, granulated sugar, lemon juice, lemon zest, butter, vanilla extract, salt
- To make meringue: egg whites, cream of tartar, granulated sugar
Kitchen tools and equipment needed:
- double boiler (or makeshift double boiler, see below)
- whisk
- plastic wrap (for chilling homemade curd)
- lemon zester (if making homemade curd)
- lemon juicer (if making homemade curd)
- measuring cups and spoons
- kitchen culinary torch
- hand mixer or stand mixer (for making meringue)
- mixing bowls
Why this recipe works:
These indulgent tartlets are a delightful combination of textures and tastes. The crisp and buttery pastry crust provides the perfect contrast to the smooth and creamy lemon curd. And the light and airy meringue adds a touch of elegance to these bite-sized treats. Whether you're hosting a dinner party or simply craving a sweet indulgence, these Lemon Meringue Tartlets are a must-try. They are not only visually appealing but also incredibly addictive. So, get ready to impress your guests or treat yourself to a little slice of heaven. Just one bite, and you'll be hooked!
What are lemon meringue tartlets?
They're decadent little bites that are perfectly rich, tart, sweet, and sour in flavor.
Lemon curd (homemade or store-bought) is spooned into mini phyllo pastry shells (found in your grocer's freezer) and then topped with a light and airy dollop of meringue.
Next, ever so lightly toast the meringue by using a chef's culinary torch (splurge on one of these if you can...they're so worth it) for a little extra color, flavor, and of course, panache!
Lemon Curd. Homemade or store-bought?
The recipe I'm sharing with you today uses homemade lemon curd, but as I stated earlier, store-bought will also work.
What is lemon curd?
Lemon curd is a combination of eggs, sugar, freshly squeezed lemon juice, and butter.
Homemade lemon curd is very simple to make as long as you use a double boiler (or easily make your own double-boiler) and heat the mixture slowly on the stovetop.
Is a double boiler necessary to make lemon curd?
A special double boiler is not needed to make these Lemon Meringue Tartlets.
How to make a makeshift double boiler:
All you'll need to make your own adaptation of a double boiler are two saucepans (one slightly larger than the other) with approximately 1" of water in the larger pan.
When the water boils you want to make sure that it doesn't come in contact with the bottom of the smaller pan, thereby making the contents of the smaller pan heat slowly (from the steam the boiling water provides).
Cooking and thickening of lemon curd:
Cooking and thickening the lemon curd slowly is the proper way to make sure it doesn't curdle over too high of heat.
Once the lemon curd thickens upon cooking, it will need to chill for at least 1 hour. As it cools, it will thicken even further.
Once thoroughly chilled, you're ready to assemble the lemon meringue tartlets.
How about adding an orange curd instead?
I've also got a great recipe for homemade orange curd (shown below) that you won't want to miss.
Today's citrus curd tartlet recipe would work great with orange curd too.
I do hope you'll give it a try.
The step-by-step photo instructions:
- Using a double boiler (or use a makeshift one) make the lemon curd with eggs, sugar, lemon juice, lemon zest, butter, and vanilla extract.
- Cook and whisk until thick and creamy.
- Chill the prepared curd for one hour.
- Meanwhile make the meringue by whisking egg whites, cream of tartar, and sugar until soft peaks form.
- Dollop lemon curd into each phyllo shell and top with a dollop of the meringue.
- Toast the meringue lightly using a kitchen torch and serve at room temperature, or slightly chilled.
Additional lemon desserts:
*Lemon Drop Cheesecake with Lemon Curd Topping (shown below and featured in the video)
Your family and friends will drop their jaws to the floor when you bring this Lemon Drop Cheesecake to the table!
*Lemon Ricotta Cookies with Almonds (not shown)
These Light & Lemon Ricotta Cookies with Almonds are almost like biting into a cloud. A lemony cloud. And with only one bite, you’ll think you’ve gone to heaven.
*No-Churn Lemon Ice Cream with Blueberries (shown below)
No-Churn Lemon Ice Cream with Blueberries is spiked with just a touch of Malibu Rum to keep it rich and creamy. It’s the perfect adult treat with just the right amount of tart, and the right amount of sweet.
*Lemon Raspberry Cardamom Quick Bread (not shown)
The unexpected warm and spicy taste of cardamom mixes wonderfully well with the brightness and freshness of the lemon and raspberry in this utterly delicious recipe for Lemon Raspberry Cardamom Quick Bread.
*Lemon Meringue Tartlets (shown below) THIS IS THE PLACE!!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
LEMON MERINGUE TARTLETS
Ingredients
- 2 packages (15 each package) mini phyllo shells
For the lemon curd:
- 3 large eggs
- 1 cup granulated sugar
- ½ cup freshly squeezed lemon juice
- ¼ cup butter
- 2 tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
For the meringue:
- 2 egg whites
- ⅛ teaspoon cream of tartar
- ½ cup granulated sugar
Instructions
To make the lemon curd:
- -Place about an inch of water in a saucepan. Place a smaller saucepan over top of the larger one.
- -Add the eggs to the smaller saucepan and over medium heat whisk the eggs and the sugar together. Continue whisking and cooking until the mixture thickens slightly.
- -Stir in the lemon juice, lemon zest, and butter.
- -Cook, whisking frequently, for approximately 20-25 minutes until the mixture becomes thick and creamy.
- -Remove from the heat and stir in the vanilla extract and salt.
- -Transfer the lemon curd to a bowl and cover with plastic wrap directly on the curd to prevent a skin from forming. Refrigerate for at least one hour (the curd will thicken even more as it cools).
To make the meringue:
- -In a large clean bowl of a stand mixer (or a large bowl with a hand mixer), beat the egg whites until frothy. Whip in the cream of tartar and the sugar and beat until the mixture form soft peaks.
To assemble the tartlets:
- -Fill each phyllo shell with approximately 2 teaspoons of chilled lemon curd.
- -Spoon approximately 2 teaspoons of meringue over the lemon curd.
- -Carefully use the chef's torch to flame and brown the meringue on top of each tart lightly.
- -Keep the tarts at room temperature (preferred) until ready to serve. *Note - If desired chilled, do not refrigerate for longer than 4 hours before serving. Longer refrigeration of the prepared tarts will make the meringue weep and get soggy.
Nutrition
I sincerely hope you've enjoyed todays luscious lemon dessert recipe as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
annbb says
One of the best lemon curd recipes out there. My friend made this and (thankfully) brought me some as she know I LOVE lemon anything. They are so very delicious! For those that don't have a kitchen torch, she stuck them under the broiler - never letting her eyes leave the browning of the meringue - and it worked perfectly. Beautiful and so so good.
Renée says
What a lovely thing to say!! Thanks so much for your wonderful comment and for the 5 star rating.
You're very fortunate to have a friend who brings over dessert. I want a friend like that. LOL!!
Have a wonderful day and don't forget to come back often.
Take good care,
Renee
Katie says
These are so fun to make and have the perfect punch of lemon! These are a go to dessert for us.
Renée says
Awesome, Katie. Glad to hear it!!
Hanna says
These are absolutely adorable. I love using the phyllo dough on these. Such an easy and fun dessert!
Renée says
Phyllo dough is the way to go 🙂
Ambby says
I couldnt find puff pastry anywhere here so I just used the frozen pie dough I had in the freezer rolled out thin. I brought these to a wedding shower. They were a huge hit. I presented them on my grandmas silver plater with lacy bakery liner & tiny silver wedding bell cuplets all around the plate edge. People loved how pretty they were but as delicate finger dessert they were most loved. Sent everyone asking for recipe your link. Naturally I had to taste test one first
( It was hard not to nimble another) Heres the 1 bad point: I didnt get a picture! Im hoping someone else did. Im sure I'll be making them again.
Renée says
Next time you make these, I'd love to see a photo. Glad you enjoyed them, Ambby.
Take good care,
Renee
Isabelle @ Crumb says
These are just too cute for words! I'm a huge fan of lemon meringue pie, but I rarely make it at home because it's so time-consuming, so I'm loving the idea of using mini phyllo shells filled with cooked lemon curd as a shortcut... all the taste, half the effort! 🙂 (And really, any excuse to bust out the kitchen torch is fine by me.)
Angie Barrett says
I've been meaning to splurge on a good chef's culinary torch but it always slips my mind until right when I need it! Such perfect little lemon bite!! Ps, those butterfly glasses are adorable!
Erin Dee says
These are so cute! I wish we had those phyllo shells or sheets here. They're so practical!
Martha @ A Family Feast says
I love lemon tarts - and I adore the browned meringue on top!
Back for Seconds says
I'm with you - I just love lemon desserts! These look delightful!
Paula-bell'alimento says
Lemon meringue is my absolutely most favorite pie in the world. Love this mini version!
Kellie Hemmerly says
They are absolutely darling! And your glasses are beautiful. So much talent here!
Cookin' Canuck says
I've made lemon meringue tartlets with those phyllo shells, too and they work out perfectly (though I cheated and used store-bought lemon curd...I need to try your recipe).
Carolyn Ketchum says
Oh my gosh, your butterfly glasses are so lovely! And who doesn't love lemon meringue?