These mini lemon meringue tarts combine a chilled cookie crust, silky lemon cream filling, and toasted Swiss meringue. The individual tarts require no oven and can be prepared ahead for an elegant dessert.
Why You'll Love These Mini Lemon Meringue Tarts
- No oven needed: The cookie crust sets in the refrigerator while the filling and meringue cook briefly on the stovetop.
- Three distinct textures: Each tart combines a crumbly crust, smooth lemon filling, and soft toasted meringue.
- Individual portions: Four small tarts make serving simple and keep every portion neatly presented.
- Make-ahead dessert: The filled crusts chill until firm, leaving only the meringue and toasting to finish.
The first time I made these tarts, I was unsure whether the lemon filling would set. It became smooth and firm after chilling, which gave me confidence in the simple cream-and-citrus method. I now prepare the layers in advance when I want dessert ready before guests arrive. The individual format is as practical for serving as my mini lemon cheesecakes. These tarts also share the convenient individual format of my mini treacle tarts.
I like the contrast between the crumbly cookie crust, silky lemon filling, and soft meringue. The lemon keeps the rich cream bright, while the toasted topping adds gentle caramelized notes. The filling sets through the same cream-and-citrus principle used in my lemon posset. Its citrus flavor is as bright as my homemade lemon curd, although this filling contains no egg yolks. Cooling the mixture before filling protects the crust and keeps every layer clearly defined.
Key Ingredients for Mini Lemon Meringue Tarts
The recipe uses three simple components to create its contrasting layers.
- Tea cookies and butter: I use tea cookies for a lightly sweet crust that firms when mixed with melted butter and chilled.
- Heavy cream: Full-fat heavy cream gives me the smooth filling and helps it set when combined with fresh lemon juice.
- Fresh lemon: I add both zest and juice because they give the filling its bright flavor and clean citrus finish.
- Swiss meringue ingredients: I combine medium egg whites with sugar, cream of tartar, salt, and vanilla for a stable topping.
How to Make Mini Lemon Meringue Tarts
The complete measurements are in the recipe card below.
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.
Helpful Swaps
- Cookie crust: Replace the tea cookies with another cookie or graham crackers while keeping the measured weight unchanged.
Tips for Mini Lemon Meringue Tarts
- Use full-fat cream: Heavy cream provides the richness and structure required for the lemon filling to set.
- Choose removable-bottom pans: These make it easier to release the chilled crusts without breaking their fluted edges.
- Allow enough setting time: Refrigerate the filled tarts for at least four hours before removing them from the pans.
- Toast gradually: Move the kitchen torch continuously across the meringue to create an even golden finish without scorching it.
Storage
I keep assembled tarts refrigerated in a tall airtight container so the meringue is not crushed. They are best finished within one or two days.
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Recipe
Mini Lemon Meringue Tarts
Ingredients
For the Crust
- 225 g tea cookies
- 50 g unsalted butter - melted
For the Filling
- 500 ml heavy cream
- 100 g granulated sugar
- 2 teaspoons lemon zest
- 80 ml lemon juice
For the Topping
- 2 medium egg whites
- 65 g granulated sugar
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Pulse 225 g tea cookies in a food processor until finely ground. Transfer the crumbs to a large bowl, add 50 g unsalted butter, melted, and mix until evenly combined.
- Divide the crumb mixture among four 3.5 inch / 9 cm wide and 0.78 inch / 2 cm deep tart pans with removable bottoms. Press it firmly across the bases and sides. Refrigerate for at least 15 minutes, until firm.
- Combine 500 ml heavy cream and 100 g granulated sugar in a saucepan. Simmer over medium heat for 5 minutes, stirring occasionally. Remove from the heat, stir in 2 teaspoons lemon zest and 80 ml lemon juice , then cool for 20 minutes.
- Divide the lemon filling among the chilled crusts. Refrigerate the mini lemon meringue tarts for at least 4 hours, until fully set.
- Combine 2 medium egg whites, 65 g granulated sugar, ¼ teaspoon cream of tartar, ¼ teaspoon salt, and ½ teaspoon vanilla extract in a heatproof bowl. Set the bowl over a saucepan containing a few centimeters of simmering water. Ensure the bowl does not touch the water. Stir continuously for about 5 minutes, until the sugar dissolves and the mixture feels very warm.
- Remove the bowl from the heat. Beat on medium-low speed for 2 minutes, until foamy. Increase the speed and beat for about 4 minutes, until stiff peaks form.
- Remove the chilled tarts from their pans. Spoon the meringue over each tart, then lightly toast the tops with a kitchen torch. Serve chilled.
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.