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    Home » Dessert Recipes » Pies and Tarts Recipes

    Published: Jun 25, 2021 · Modified: Jul 2, 2022 by Renée · This post may contain affiliate links · 15 Comments

    Lemon Meringue Tartlets

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    A double image collage along with a title text overlay graphic for Lemon Meringue Tartlets
    A closeup image of Lemon Meringue Tartlets on a white platter with toasted meringue topping.
    A vertical closeup along with a title text overlay graphic for Lemon Meringue Tartlets with a toasted meringue top.

    These charming Lemon Meringue Tartlets are the perfect treat when you want a little something sweet and a little something to make you pucker.

    Closeup vertical photo of lots of Lemon Meringue Tartlets on a white plate.

    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.

    **Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Lemon Meringue Tartlets is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe. 

    I originally shared this recipe in 2015. I've recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.

    Table of Contents hide
    The ingredient list:
    Kitchen tools and equipment needed:
    What are lemon meringue tartlets?
    Lemon Curd. Homemade or store-bought?
    What is lemon curd?
    Is a specific double boiler pan necessary to make lemon curd?
    How to make a makeshift double boiler pan:
    Cooking and thickening of lemon curd:
    How about adding an orange curd instead?
    The step-by-step photo instructions for making Lemon Meringue Tartlets:
    Additional lemon desserts:
    LEMON MERINGUE TARTLETS
    Ingredients 1x2x3x
    Instructions
    Nutrition
    Like and Subscribe to my Kudos Kitchen channel on YouTube. See you there!!

    A super closeup photo of Lemon Meringue Tartlets on a white platter with toasted meringue toppings.

    The ingredient list:

    **Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

    • 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

    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 specific double boiler pan necessary to make lemon curd?

    A special double boiler pan is not needed to make these Lemon Meringue Tartlets.

    How to make a makeshift double boiler pan:

    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.

    Closeup picture of a spoonful of homemade orange curd.

    The step-by-step photo instructions for making Lemon Meringue Tartlets:

    • 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 Cheesecake with Lemon Curd Topping and Daisies

    *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.

    A glass dish filled with no-churn lemon blueberry ice cream with fresh lemons and vanilla cookies on the side.

    *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!!

    A vertical closeup along with a title text overlay graphic for Lemon Meringue Tartlets with a toasted meringue top.
     

    Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's delicious lemon dessert tartlets.

    If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂

     
    A closeup horizontal photo of a plate of Lemon Meringue Tartlets with a toasted meringue.

    LEMON MERINGUE TARTLETS

    Renee Goerger
    These charming Lemon Meringue Tartlets are the perfect treat when you want a little something sweet and a little something to make you pucker.
    4.8 from 5 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 30 mins
    chill time 1 hr
    Total Time 1 hr 30 mins
    Course Dessert, dessert - speciality, tartlets
    Servings 30 servings
    Calories 62 kcal

    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

    Serving: 1servingCalories: 62kcalCarbohydrates: 10gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 23mgSodium: 34mgPotassium: 18mgFiber: 1gSugar: 10gVitamin A: 75IUVitamin C: 2mgCalcium: 4mgIron: 1mg
    Tried this recipe?Let us know how it was!
     

    I sincerely hope you've enjoyed todays luscious lemon dessert recipe as much as I've enjoyed bringing it to you!

    An overhead horizontal photo of a platter of Lemon Meringue Tartlets along with a lemon patterned napkin.

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

    To see more, like and follow me across my social media platforms (buttons shown below), and don't forget to tag me (@kudoskitchen) with photos and comments on the recipes you've made. I'll see you there!

    Kudos Kitchen by Renee – Where I joyously bring you easy, economical, and delicious comfort food dishes to feed the people you love!

    Until we eat again, I hope you have a delicious day!

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    Reader Interactions

    Comments

    1. Katie says

      June 25, 2021 at 4:30 pm

      5 stars
      These are so fun to make and have the perfect punch of lemon! These are a go to dessert for us.

      Reply
      • Renée says

        June 29, 2021 at 7:03 am

        Awesome, Katie. Glad to hear it!!

        Reply
    2. Hanna says

      June 25, 2021 at 2:29 pm

      5 stars
      These are absolutely adorable. I love using the phyllo dough on these. Such an easy and fun dessert!

      Reply
      • Renée says

        June 29, 2021 at 7:03 am

        Phyllo dough is the way to go 🙂

        Reply
    3. Ambby says

      June 25, 2021 at 11:33 am

      4 stars
      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.

      Reply
      • Renée says

        June 29, 2021 at 7:04 am

        Next time you make these, I'd love to see a photo. Glad you enjoyed them, Ambby.
        Take good care,
        Renee

        Reply
    4. Isabelle @ Crumb says

      June 30, 2015 at 2:21 pm

      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.)

      Reply
    5. Angie Barrett says

      June 30, 2015 at 1:16 pm

      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!

      Reply
    6. Erin Dee says

      June 30, 2015 at 5:27 am

      These are so cute! I wish we had those phyllo shells or sheets here. They're so practical!

      Reply
    7. Martha @ A Family Feast says

      June 29, 2015 at 7:34 pm

      I love lemon tarts - and I adore the browned meringue on top!

      Reply
    8. Back for Seconds says

      June 29, 2015 at 7:25 pm

      I'm with you - I just love lemon desserts! These look delightful!

      Reply
    9. Paula-bell'alimento says

      June 29, 2015 at 5:14 pm

      Lemon meringue is my absolutely most favorite pie in the world. Love this mini version!

      Reply
    10. Kellie Hemmerly says

      June 29, 2015 at 4:23 pm

      They are absolutely darling! And your glasses are beautiful. So much talent here!

      Reply
    11. Cookin' Canuck says

      June 29, 2015 at 3:15 pm

      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).

      Reply
    12. Carolyn Ketchum says

      June 29, 2015 at 1:42 pm

      Oh my gosh, your butterfly glasses are so lovely! And who doesn't love lemon meringue?

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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