Description
Lemon Meringue Tarts are a delightful classic treat featuring a crisp tart shell filled with tangy, freshly made lemon curd and topped with light, fluffy meringue. This recipe balances bright citrus flavors with sweet, airy meringue, making it perfect for brightening any day or special occasion.
Ingredients
Scale
Tart Shell
- 1 1/4 cups all-purpose flour (Can substitute with gluten-free flour.)
- 1/4 cup powdered sugar (Granulated sugar may be used.)
- 1/2 cup unsalted butter (cold, cubed) (Vegan butter can be used.)
- 1 large egg yolk (Flax egg can be used for vegan.)
- 2-3 tablespoons cold water
Lemon Curd
- 1/2 cup fresh lemon juice (About 2-3 lemons.)
- 1 tablespoon lemon zest (Essential for flavor.)
- 1 cup granulated sugar (Coconut sugar can be used.)
- 3 large eggs (Egg substitutes available.)
- 1/4 cup unsalted butter (cut into pieces) (Coconut oil as alternative.)
Meringue
- 3 large egg whites (Aquafaba can be used.)
- 1/4 teaspoon cream of tartar (Lemon juice as alternative.)
- 1/2 cup granulated sugar
Instructions
- Preparation: Gather all ingredients and preheat your oven to 350°F (175°C). Prepare your tart pans so they are ready for the dough.
- Prepare the Tart Shells: In a mixing bowl, blend together the flour and powdered sugar. Cut in the cold, cubed butter until the mixture is crumbly. Add the egg yolk and cold water, stirring until a dough forms. Roll out this dough on a floured surface and fit it into your tart pans. Refrigerate the tart shells for about 30 minutes to let them chill and firm up. Bake them in the preheated oven for 15-20 minutes until the shells turn golden brown. Remove from oven and let cool.
- Make the Lemon Curd: In a saucepan over medium heat, whisk together fresh lemon juice, lemon zest, granulated sugar, eggs, and butter. Keep stirring constantly as the mixture cooks, preventing it from curdling. Cook until the curd thickens enough to coat the back of a spoon. Remove from heat and chill in the refrigerator until completely cool.
- Make the Meringue: In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat the mixture until it becomes glossy and holds stiff peaks.
- Assemble and Bake: Spoon the chilled lemon curd evenly into the baked tart shells. Carefully spread the meringue over the lemon curd, creating decorative peaks and swirls for a beautiful presentation. Place the tarts back in the oven and bake at 350°F (175°C) for about 5-7 minutes or until the meringue is lightly browned on the top.
- Serve: Let the tarts cool slightly before serving. Enjoy the vibrant flavors and contrasting textures of the crisp tart shell, tangy lemon curd, and sweet, fluffy meringue with your family and friends.
Notes
- Chilling the tart dough before baking helps prevent shrinkage and keeps the shells tender.
- Constant stirring while making lemon curd is essential to avoid curdling and ensure smoothness.
- Use a clean, grease-free bowl when whipping egg whites to achieve maximum volume.
- For vegan substitutions, use appropriate vegan butter and flax eggs or aquafaba as noted in the ingredient alternatives.
- Serve tarts on the same day they are assembled for best texture, as meringue can weep over time.
- If lemon juice is unavailable, fresh lime juice can be a tangy alternative but will alter the flavor profile.
