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.
**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.
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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.
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 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!!
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 in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
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
- 1/8 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
Thank you so much for visiting me here today in my Kudos Kitchen!
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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Katie
Friday 25th of June 2021
These are so fun to make and have the perfect punch of lemon! These are a go to dessert for us.
Renée
Tuesday 29th of June 2021
Awesome, Katie. Glad to hear it!!
Hanna
Friday 25th of June 2021
These are absolutely adorable. I love using the phyllo dough on these. Such an easy and fun dessert!
Renée
Tuesday 29th of June 2021
Phyllo dough is the way to go :)
Ambby
Friday 25th of June 2021
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
Tuesday 29th of June 2021
Next time you make these, I'd love to see a photo. Glad you enjoyed them, Ambby. Take good care, Renee
Isabelle @ Crumb
Tuesday 30th of June 2015
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
Tuesday 30th of June 2015
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!