Lemon Meringue Tartlets

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

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.

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.

Jump to:

• 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 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

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 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 this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!

Printable Recipe Card

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

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