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A closeup horizontal photo of a plate of Lemon Meringue Tartlets with a toasted meringue.
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4.84 from 6 votes

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.
Prep Time30 minutes
chill time1 hour
Total Time1 hour 30 minutes
Course: Dessert, dessert - speciality, tartlets
Keyword: individual lemon meringue tarts, lemon meringue tartlets, mini lemon meringue tarts
Servings: 30 servings
Calories: 62kcal
Author: Renee Goerger

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
US Customary - Metric

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: 1serving | Calories: 62kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 34mg | Potassium: 18mg | Fiber: 1g | Sugar: 10g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg
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