Lemon Meringue Tartlets

Tangy lemon curd nestled in buttery tart shells, topped with a fluffy meringue. These tartlets offer a refreshing citrusy contrast to heavier holiday dishes.

Prep time: 30 minutes
Cook time: 11 minutes
Serves: 6

Ingredients

1 cup all-purpose flour

1/2 cup unsalted butter, chilled and diced

1/4 cup confectioners' sugar

1 egg yolk

1 cup granulated sugar

1/4 cup cornstarch

1 cup water

1/2 cup fresh lemon juice

2 tablespoons lemon zest

2 tablespoons unsalted butter

3 egg yolks

3 egg whites

1/4 teaspoon cream of tartar

1/2 cup superfine sugar

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a bowl, mix flour, confectioners' sugar, and diced butter until crumbly.

3. Add egg yolk and combine until dough forms.

4. Roll out dough and line mini tartlet pans.

5. Bake tart shells for 10-12 minutes until golden brown.

6. Combine granulated sugar, cornstarch, and water in a saucepan over medium heat.

7. Stir in lemon juice, zest, and simmer until thickened.

8. Whisk in butter and egg yolks; cook for 2 minutes longer.

9. Pour lemon curd into baked tart shells.

10. In a bowl, beat egg whites with cream of tartar until soft peaks form.

11. Gradually add superfine sugar, beating until stiff peaks form.

12. Spread meringue over lemon curd and bake for 8-10 minutes until meringue is lightly golden.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 300°F for 5-7 minutes until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.