These Mini Lemon Meringue Tarts are bright, creamy, and just the right amount of tart, like a little burst of sunshine. The buttery crust, smooth lemon filling, and toasted meringue make them feel special without being fussy.
The first time I made these mini lemon meringue tarts, I wasn't sure the filling would set without eggs or gelatin, but it did, and the texture turned out so smooth and creamy.
Just cream, sugar, and lemon come together beautifully, and because they're individual tartlets, they're perfect for sharing, no slicing needed.
The contrast of layers is what makes these special. The lemon base is cool and tangy, and the fluffy meringue on top adds a soft, airy finish.
Once they're chilled and torched, they look like something from a pastry shop, but they're actually made with just a few simple ingredients.
Instead of a baked crust, I go with a no-bake cookie and butter base. It's quick, holds up well, and has the right amount of crunch next to that silky filling.
The meringue is made using the Swiss method so it stays stable and glossy. I like to swirl it on and give it a quick toast, it's the final touch that brings everything together.
These mini lemon meringue tarts always disappear fast!
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⭐Why You'll Love These Lemon Meringue Tarts
- Silky Lemon Filling with no Eggs: Just cream, sugar, and lemon; it's rich, tart, and perfectly smooth.
- No Baking Required for the Crust: It's a quick press-in base that sets beautifully in the fridge.
- Light and Fluffy Meringue Topping: The Swiss meringue is glossy, stable, and toasts beautifully.
- Every Layer is Make-Ahead Friendly: From the crust to the filling to the meringue, you can prep each component in advance.
- Great for Entertaining: Individual tarts make dessert feel elegant and effortless all at once.
🧾Mini Lemon Meringue Tarts Ingredients
Here's what you need to make this Mini Lemon Meringue Tarts recipe:
Ingredients for the Crust:
- Cookies: I usually go for Maria cookies or digestive cookies, they're simple, lightly sweet, and crush beautifully into a fine crumb.
- Unsalted Butter: I melt it gently and mix it into the crumbs until everything holds together.
For the Filling:
- Double Cream: I always use full-fat double cream because it sets the filling into a silky, custard-like texture without needing eggs or thickeners. It's creamy and luxurious, just how I like it.
- Sugar: I add just enough sugar to balance the tartness of the lemon without making it overly sweet. It keeps that fresh citrus flavor front and center.
- Lemon Zest: I grate it fresh every time, it really lifts the flavor and gives the filling a fragrant brightness that makes it feel so fresh.
- Lemon Juice: Freshly squeezed is a must here. It's what gives the filling its sharp, citrusy flavor and helps the cream set perfectly once chilled.
For the Meringue:
- Egg Whites: I separate them just before starting the meringue; they whip up better that way. These give the topping its signature light and airy texture.
- Sugar: I gradually add it while whipping to create that glossy, stiff meringue that holds its shape beautifully.
- Cream of Tartar: Just a pinch helps stabilize the egg whites so the meringue stays fluffy and firm. It's a small step, but it makes a big difference.
- Salt: A tiny bit brings out the flavor and keeps the meringue from tasting too flat.
- Vanilla Extract: I like adding a touch of vanilla; it gives the meringue a gentle warmth that pairs so well with the lemon.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Mini Lemon Meringue Tarts
These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Prepare the Crust: Grind cookies into a fine powder using a food processor.
2. Combine with Butter: Mix crumbs with melted butter until fully combined.
3. Form Tart Shells: Press mixture into four tart pans and chill for at least 15 minutes.
4. Prepare the Filling: Simmer cream and sugar for 5 minutes, then mix in lemon zest and juice. Let cool for 20 minutes.
5. Fill Tart Shells: Pour lemon mixture into tart shells and refrigerate for at least 4 hours.
6. Make the Meringue: Combine egg whites, sugar, cream of tartar, and vanilla over simmering water until sugar dissolves (about 5 minutes).
7. Beat the Meringue: Beat the mixture until foamy, then continue beating until stiff peaks form.
8. Assemble and Toast: Spoon meringue over tarts and toast with a kitchen torch.
📖Variations
- Coconut Lemon Meringue Tart: Incorporate desiccated coconut into the crust or sprinkle toasted coconut flakes on top of the meringue for a delightful tropical twist.
- Lemon Meringue Tart with Berries: Garnish the tart with fresh berries such as raspberries, blueberries, or strawberries to add a burst of color, sweetness, and an additional layer of fruity flavor.
💭Tips for Recipe Success
Use Mini Tart Pans with Removable Bottoms: I've found they make it so much easier to get the tarts out cleanly without breaking the crust.
Don't Skip Cooling the Lemon Mixture: I've rushed this step before, and the warm filling melted my crust slightly. Letting it cool for those 20 minutes makes a big difference.
Clean the Bowl before Whipping Meringue: Any trace of fat or water will stop the egg whites from whipping properly. I always wipe the bowl with a bit of lemon juice just to be safe.
Let the Meringue Cool Slightly Before Topping: If it's too warm, it can slide off the chilled filling. I wait 2-3 minutes before piping or spooning it on.
Toast just Before Serving: The meringue holds up well in the fridge, but I like to do the torching right before serving so the top is still warm and golden.
Store Leftovers Correctly: I pop them into a tall airtight container so the meringue doesn't get smushed, and try to finish them within a day or two while they're still fresh and perfect.
🍋More Lemon Recipes to Try!
Love cooking with lemons? These fresh, zesty recipes are just for you:
- Mini Lemon Cheesecakes
- Lemon Mousse
- Lemon Posset
- No-Bake Lemon Souffle
- No-Bake Lemon Cheesecake Cups
- Lemon Tiramisu
- Lemon Pudding Cake
- Lemon Cake with Lemon Curd
🍰More Dessert Recipes
Here are more of my favorite dessert recipes!
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📖 Recipe
Mini Lemon Meringue Tarts
Ingredients
For the Crust:
- 225 g Cookiess
- 50 g Unsalted Butter - Melted
For the Filling:
- 500 ml Heavy Cream
- 100 g Sugar
- 2 teaspoon Lemon Zest
- 80 ml Lemon Juice
For the Topping:
- 2 Egg Whites
- 65 g Sugar
- ¼ tsp Cream of Tatar
- ¼ teaspoon Salt
- ½ tsp Vanilla Extract
Instructions
- Pulse the cookies in a food processor until finely ground.
- Place the crumbs in a large bowl, add melted butter, and mix well to combine.
- Divide the mixture among four tart pans with removable bottoms, pressing firmly into the base and sides.
- Refrigerate the crusts for at least 15 minutes, until firm.
- In a saucepan, combine the cream and sugar and cook over medium heat for about 5 minutes, stirring occasionally.
- Remove the pan from the heat, stir in the lemon zest and juice, and let the mixture cool for 20 minutes.
- Pour the lemon filling into the chilled crusts and refrigerate for at least 4 hours, until fully set.
- In a heatproof bowl, combine the egg whites, sugar, cream of tartar, and vanilla extract.
- Set the bowl over a saucepan with a few centimeters of simmering water, making sure the bowl doesn't touch the water.
- Stir the mixture continuously for about 5 minutes, until the sugar dissolves and the egg whites feel very warm to the touch.
- Remove the bowl from the heat and beat the mixture on medium-low speed for 2 minutes, until foamy.
- Increase the speed and beat for about 4 more minutes, until stiff peaks form.
- Spoon the meringue over the chilled tarts and use a torch to lightly toast the tops.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This is lemon meringue tart done right! The perfect balance of tangy filling, fluffy meringue, and buttery crust. A timeless dessert.