Homemade mini lemon meringue tarts

It’s tartlet time lately. I have already given you a base recipe for making your own tartlet shell and today I am sharing one of my all time favorites (I do have many favorites!) and that is these lemon meringue tartlets. The combination of the tangy lemon curd with the whipped egg white…. So good! And these mini lemon meringue tarts were long overdue to make an appearance here.

BAKING TIP: For these tarts, it is very handy if you have a sugar thermometer at home to make the Italian meringue. You can then finish the lemon tart with a kitchen torch to add golden brown details to the meringue.

Steps to make the lemon meringue tarts

Now I haven’t written down the entire recipe for the shells below as you can already find that in the post on how to make a basic tart shell. So you start by making the tart shells or go for store-bought tartlet shells. That’s another option although making your own is so worth it!

Next step is to make the lemon curd and the last step is making the fluffy meringue. I am making Italian meringue here but you can use Swiss meringue or French meringue if you prefer. I outline how to make the meringue below in the recipe card and I have some handy tips in this article as well. You whip the meringue to stiff peaks and generously add it on top of the lemon curd filling. And the last step is to use the kitchen torch on the meringue topping for the finished result. Tart heaven!