There's something undeniably charming about mini lemon meringue tarts. Their petite size makes them perfect for sharing at gatherings, and the blend of buttery crust, tangy lemon filling, and sweet, fluffy meringue is simply irresistible. I remember the first time I made these; the kitchen was filled with the fresh scent of lemons, and getting that perfect golden hue on the meringue was so satisfying. Since then, these tarts have become a go-to treat at family gatherings, always disappearing within moments.
What I love most about this recipe is how the different textures and flavors work so well together. The crispiness of the biscuit crust complements the smooth, tangy lemon filling, and the light meringue topping adds just the right amount of sweetness.
Mini lemon meringue tarts are versatile enough for a casual brunch or a fancy dessert at dinner parties. Over time, I've tried making these tarts with lime or orange, but I always come back to the classic lemon version for its refreshing taste.
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⭐Why You'll Love This Lemon Meringue Tarts
- Perfect Size: These mini tarts are great for portion control and look lovely on a dessert platter.
- Make-Ahead Friendly: You can prepare the crust and lemon filling in advance, making assembly quick and easy.
- Versatile Flavor: Feel free to try other citrus fruits or even add a berry compote layer for something different.
🧾Mini Lemon Meringue Tarts Ingredients
Here’s what you need to make this Mini Lemon Meringue Tarts recipe:
Ingredients for the Crust:
- Biscuits: I like using tea biscuits for their light sweetness and crunchy texture, which makes a good base.
- Unsalted Butter: Melted butter binds the biscuits together and adds a rich, buttery flavor.
For the Filling:
- Double Cream: I love using double cream because it makes the lemon filling so smooth and creamy.
- Sugar: I add sugar to balance the tartness of the lemon juice and create the perfect sweet-tart flavor.
- Lemon Zest and Lemon Juice: I always use freshly zested lemon and freshly squeezed lemon juice for their bright, tangy flavor and refreshing aroma. It truly makes these tarts stand out.
For the Meringue Topping:
- Egg Whites: I like whipping egg whites to create a light, airy meringue that pairs perfectly with the rich lemon filling.
- Sugar: I add sugar gradually to the meringue for a glossy, sweet finish that holds its shape beautifully.
- Cream of Tartar: I find this essential for stabilizing the egg whites, giving the meringue a firm, reliable structure.
- Salt: I always add a pinch of salt to enhance the overall flavor balance without overpowering the sweetness.
- Vanilla Extract: I like adding vanilla extract for a touch of warmth that complements the lemony freshness.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Mini Lemon Meringue Tarts
This step by step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Prepare the Crust: Grind biscuits 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 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
Press the crust firmly: When pressing the biscuit mixture into the tart pans, make sure it's packed down well. This prevents the crust from crumbling when serving.
Whip the meringue properly: Make sure no egg yolk gets into the egg whites and use a clean, grease-free bowl. This helps the meringue reach its best volume and hold its shape.
Use a kitchen blowtorch if possible: Toasting the meringue with a blowtorch gives you better control over the golden-brown finish. If using a broiler, keep a close eye to avoid burning.
Store leftovers correctly: Keep leftover tarts in an airtight container in the refrigerator for up to 2 days. The meringue may soften slightly, but the flavor will still be delicious.
🍋More Desserts with Lemon!
- 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 Desserts Recipes
Here are more of my favorite dessert recipes!
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📖 Recipe
Mini Lemon Meringue Tarts
Ingredients
For the Crust
- 225 g Biscuits
- 50 g Unsalted Butter
For the Filling
- 500 ml Double 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
- In a food processor, pulse biscuits into fine crumbs.
- Place them in a large bowl, add melted butter and mix well to combine.
- Divide mixture among four tart pans with removable bottoms, and press evenly on bottoms and up sides. Refrigerate until firm, at least 15 minutes.
- In a saucepan, combine cream and sugar, cook on medium heat for about 5 minutes, stirring from time to time and then remove from heat.
- Add lemon zest and juice, mix well and let cool for 20 minutes.
- Divide among crust-lined tart shells and refrigerate until set, at least 4 hours.
- In a heatproof bowl, combine the egg whites, sugar, cream of tartar and vanilla.
- Bring a saucepan with a few cm of water to a simmer. Set the bowl over the simmering water, making sure the water does not touch the bottom of the bowl.
- Stir continuously the mixture until the sugar has dissolved around 5 minutes and the egg whites are very warm to the touch.
- Remove bowl from heat, then beat the meringue on medium-low speed until foamy around 2 minutes, then increase the speed and beat until getting a stiff peak around 4 minutes. Beat in vanilla.
- Spoon over tarts, then use a torch to lightly toast.
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.