Mini Lemon Meringue Tarts Recipe
These Mini Lemon Meringue Tarts deliver a perfect bite of sunshine, with a buttery shortcrust, a tangy-sweet lemon curd, and a cloud-like toasted meringue topping. After extensive testing, I’ve refined this recipe to ensure the meringue holds its shape beautifully and the curd sets just right. This method is a fantastic way to enjoy a classic dessert in a perfectly portioned, elegant form.
PrintMini Lemon Meringue Tarts
Ingredients
Scale
- 200 g unsalted butter
- 100 g superfine sugar
- 1 egg (extra large )
- 1 egg yolk (extra large )
- 1 tsp vanilla extract
- ½ tsp salt
- 350 g cake flour
- 20 g unsalted butter (melted, for brushing tart tins )
- 2 tins condensed milk (385g per tin )
- 3 egg yolks (extra large )
- 80 ml lemon juice
- 1 tbsp lemon zest
- 4 egg whites (extra large )
- 200 g superfine sugar
Instructions
- Pastry
- Lemon Curd Filling
- Meringue Topping
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