Mini Lemon Meringue Tarts

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These mini Lemon Meringue Tarts have a tart, sweet, creamy lemon filling inside a flaky phyllo pastry cup topped with an incredible toasted meringue. These are SUPER easy to make with a step-by-step tutorial.

This recipe was originally published in February 2017. It has been updated for content and photos. For a good laugh, scroll down to the bottom of the post and check out the original photo!

This lemon meringue tart recipe is absolutely amazing and perfect for parties! Delicious tangy, sweet and creamy lemon curd and lightly toasted meringue make these things irresistible!

Plus, the tarts are made in store bought tart shells which makes this lemon meringue tart recipe so incredibly easy to make. However, if you want to make your own, check out this Mini Phyllo Cup recipe from Bless This Mess.

Ingredients

First off, I use store bought tart shells for these lemon meringue tarts. These mini phyllo shells (affiliate link) are super easy to use, and deliciously flaky and buttery.

Egg whites, cream of tartar and sugar are used to make the meringue topping.

The lemon filling is just homemade (or store bought) lemon curd.

What is Lemon Curd?

Curds are different than your typical custards and pie fillings because they contain more zest from the fruit and less added sugar. They also tend to contain butter, which makes them smoother and creamier than regular pie fillings.

Lemon curd is a curd made with fresh lemon juice and lemon zest. Along with lots of butter and sugar!

I highly recommend making your own lemon curd, but you can also buy it HERE (affiliate link). You can also make sous vide lemon curd which is ULTRA easy!

What is Cream of Tartar?

Ever wonder why cream of tartar is used in making meringue?  The cream of tartar acts as a strengthening agent for the bubbles, preventing the egg whites from falling too quickly also increasing the volume of the whites as they are beaten. Buy it HERE. (affiliate link)

Step By Step Instructions

Preheat your oven to 350 degrees. Place the tart shells in the oven for 3-5 minutes to crisp up the edges.

Add the egg whites to a glass bowl and use a mixer to beat until frothy (about 2-3 minutes).

Add the cream of tartar. add the sugar a little at a time while constantly beating the egg whites. Continue to beat until stiff peaks form, about 7-10 minutes.

Fill the pastry shells to the top edge with the lemon curd. Guys...if you want to be super daring, use blueberry curd instead of lemon curd - it adds a fun twist!

Place the meringue in a piping bag and pipe onto the pastry cups. Buy a piping bag HERE if you don't have one.

Use a kitchen torch (affiliate link) to toast the meringue until it is browned on the edges (see photos below). *If you don't have a kitchen torch, you can torch these under the broiler. Make sure you watch them to ensure they don't burn.

These are great served at parties, brought to potlucks or served at a buffet. And of course, everything is perfect to eat during a Netflix binge.

Expert Tips

1. If you don't have a kitchen torch, you can toast the meringue under the broiler, just be sure to watch it closely so it doesn't burn.
2. The recipe can be easily adjusted to make as many tarts as you need.
3. You can substitute brown sugar for the granulated sugar.
4. You can substitute white vinegar or lemon juice for the cream of tartar to help stabilize the egg whites.

Tips for Making Meringue

1. Make sure there are no pieces of shell or yolk in your egg whites - this can cause the meringue to not whip up properly;
2. Separate the whites from the yolks when the eggs are still cold - it is easier this way and they separate cleaner;
3. Let them whites come to room temperature;
4. Use cream of tartar (affiliate link);
5. A clean, dry glass or ceramic bowl will work the best.

Storage Instructions

You can keep these lemon tartlets in the fridge for up to 3 days.

Freezing Instructions

You can freeze these tarts before adding the meringue topping. Just store them in a airtight container, separated by wax paper to keep them from sticking together. Thaw in the fridge overnight, top with meringue, toast and serve.

More Lemon Desserts

I don't know about you, but I am a huge fan of lemon desserts. They are so fresh and tangy, with the perfect amount of sweet. Here are some great options for all those leftover lemons:

• No Bake Lemon Chiffon Pie with Gingersnap Crust;
• Lemon Souffle with Raspberry Sauce;
• Creme Brulee with lemon;
• Mini Pavlova recipe with lemon curd and blueberries;
• Lemon Ricotta Pancakes.

Did you make this lemon meringue tart recipe? Rate the recipe and leave a comment to let me know what you think!

Now this is a doozy!