Mini Lemon Meringue Tarts
These Mini Lemon Meringue Tarts are an easy, no-bake dessert with a bright, silky lemon filling and a soft, toasted meringue. Perfect bite-sized lemon tarts for any occasion.
Ingredients
For the Crust
- 225 g cookies
- 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
Press Firmly for a Neat Crust: I like using the bottom of a small glass to really press the crumbs evenly into the tart pans; it makes the crust hold together so much better.
Let the Filling Cool First: I always wait those extra 20 minutes before pouring the lemon cream into the crust. It keeps the base crisp and sets up perfectly in the fridge.
Whisk the Meringue Until Stiff Peaks: I keep beating until I can lift the whisk and the peaks stand tall; that’s when I know it’s ready to top the tarts.
Torch for a Golden Top: I love using my kitchen torch to give the meringue a golden finish. Just a few passes and it looks bakery-level.
Serve Chilled: These taste best cold straight from the fridge. I like to make them the night before so they’re perfectly set by dessert time.
Nutrition
Calories: 896kcal | Carbohydrates: 74g | Protein: 9g | Fat: 65g | Saturated Fat: 37g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 170mg | Sodium: 736mg | Potassium: 328mg | Fiber: 1g | Sugar: 48g | Vitamin A: 2164IU | Vitamin C: 10mg | Calcium: 118mg | Iron: 2mg
