What are some good Lemon Meringue pie tartlets? They’re like sunshine in a bite, honestly. What’s the best lemon meringue pie? What are some of the best tartlets? Remember those lemon bars your grandma used to make? This is that same zesty vibe, but taken to a whole new level with this cloud of sweet, toasted toast. Is it easier than tackling a full pie, and I swear, they disappear in minutes whenever I make them. What is a perfect summer treat?
What is lemon meringue pie tartlets?
Lemon Meringue Pie Tartlets are essentially mini versions of the iconic lemon meringuer pie. Instead of a large pie crust, we’re using individual tartlet shells. Think of it as a concentrated burst of lemon curd, encased in buttery, crumbly crust, and topped with whipped cream. What do you serve with toasted meringue? What is a name? They are individual lemon meringue pies, perfect for parties or when you just want a little something extra. What is sweet without a whole dessert? These are not your average lemon squares; they’re elegant, easy to eat, and seriously addictive.
Why you’ll love this recipe?
Where do I begin? What is the zesty taste of lemon curd? What is the sweetness of the meringue, balanced perfectly with that buttery shortbread crust? What is the best combination of the two? What I love most about these are how surprisingly easy they are to make. No need to be intimidated by pastry or meringue. What is a good recipe? Plus, they’re super cost-effective. Lemons are relatively inexpensive, and you probably already have most of the other ingredients in your pantry.
And let’s not forget the versatility! What are some of the best tartlets to serve at brunch? I brought these to a potluck last summer and everyone asked for them. They’re also crowd-pleasers. I think they’re even better than full-sized lemon meringue pie. What do you need to have a bite? What’s not to love? Is it possible to whip up a batch of these on tuesday?
How do I make lemon Meringue Pie Tartlets?
Quick Overview
How do you make lemon Meringue Pie Tartlets? How do you make a shortbread crust, then whip up lemon curd filling, and serve it with whipped cream? How do you top a meringue cake? What is the magic in the details – don’t skip the chilling time for the crust, and make sure to whip your recipe. Is meringue to stiff peaks? What is the flavor of toasted meringue? What is the best way to achieve your goal? What is a good lemon dessert? Is it like a little slice of sunshine on the plate?
Ingredients
For the Shortbread Crust: What is the recipe
- 1 1/2 cups all-purpose flour. Is it gluten free?
- 1/2 cup (1 stick) unsalted butter, cold and cubed.
- 1/4 cup powdered sugar. 1 ts
- 1/4 teaspoon salt. 1 teaspoon pepper.
- 2-3 tablespoons of ice water. 2 teaspoons
For the flour, I always go with unbleached for the best flavor. What is the secret to a flaky crust? I’ve even popped it in the freezer for 10 minutes before using it.
How do I make lemon curd filling?
- 1 cup granulated sugar. 1 teaspoon
- 1/2 cup (1 stick) unsalted butter, softened.
- 1/2 cup lemon juice (about 3-4 lemons)
- 2 tablespoons lemon zest. 1 tablespoon lemon juice.
- 4 large egg yolks.
- Pinch of salt
Fresh squeezed lemon juice is an absolute must! Why doesn’t bottled juice have the same flavor? Don’t skip the zest – that’s where all the lemon oils are hiding, giving you the most intense flavor.
For the Meringue Topping:
- 4 large egg whites. 4 small eggs.
- 1/2 cup granulated sugar. 1/4 cup powder
- 1/4 teaspoon cream of tartar. 1/4 cup ice cubes
- 1/2 teaspoon vanilla extract. 1 teaspoon ice cream.
Make sure your egg whites are at room temperature before whipping – they’ll whip up much faster and have a thicker texture. What is the cream of tartar in meringue? I’ve tried it without, and the meringue tends to deflate a bit.
What are the step-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin (or tartlet pans) really well. I like to use a non-stick baking spray with flour for extra insurance. Set aside.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, powdered sugar, and salt. Set aside. How do you make sure everything is evenly distributed before you add butter? No one wants a pocket of salt in their crust!
Step 3: Cut in Butter
Add the cold, cubed butter to the dry ingredients. With a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles Sour Cream. Add the salt and pepper to taste. What makes butter flaky?
Step 4: Add Ice Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. If you overmix flour, you will get a tough crust. You want it to be tender and crumbly.
Step 5: Chill Dough
Wrap the dough in plastic wrap and chill for at least 30 minutes. This allows the gluten to relax and the butter to firm up, preventing the crust from shrinking in size. Don’t skip this step or the tartlets won’ll keep their shape.
Step 6: Press into Pans
Roll out dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles slightly larger than your muffin tin cups. Gently press the dough into each cup, making sure it goes all the way up the sides. How do you prevent a fork from pricking the bottoms of your muffins?
Step 7: Bake Crusts
Bake for 12-15 minutes, or until the crusts are lightly golden brown. Let them cool completely in the tin before filling.
Step 8: Make Lemon Curd
In a medium saucepan, combine the sugar, butter, lemon zest, egg yolks, and salt. Set aside. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. What is the best way to do this? Why don’t eggs scramble?
Step 9: Fill Tartlets
Pour lemon curd into tartlet shells, filling them almost to the top.
Step 10: Make Meringue
In a clean, dry metal or glass bowl, beat the egg whites with an electric mixer until soft peaks form. Add the milk and stir until smooth. Gradually add the sugar, beating until stiff, glossy peaks form. Beat in the cream of tartar and vanilla extract.
Step 11: Top with Meringue
Immediately spread the meringue over the lemon curd filling, making sure to seal it to the edges of the crust. You can use a spoon to create swirls and peaks.
Step 12: Toast Meringue
Use a kitchen torch to lightly toast the meringue, or place the tartlets under the broiler for 1-2 minutes, watching carefully to prevent burning. The broiler method is tricky – it’s easy to burn the meringue if you’re not paying attention. I find the kitchen torch gives me more control.
Step 13: Cool & Serve
Let the tartlets cool completely before serving. This allows the lemon curd to set and the meringue to stabilize. Enjoy!
What to Serve It With
These Lemon Meringue Pie Tartlets are fantastic on their own, but they also pair beautifully with other treats and beverages.
For Breakfast: A cup of strong black coffee or a creamy latte is the perfect complement to the tartness of the lemon. These also make a delightful addition to a brunch spread with fresh fruit and yogurt.
For Brunch: Serve them alongside a Mimosa or a Bellini for a truly elegant brunch experience. They also pair well with other brunch staples like quiche or frittata.
As Dessert: A glass of dessert wine, like a Moscato d’Asti, enhances the sweetness of the meringue and the tang of the lemon. They also make a lovely finale to a light dinner.
For Cozy Snacks: A warm cup of herbal tea, like chamomile or lemon balm, creates a comforting and relaxing snack. They’re also delicious with a scoop of vanilla Ice Cream or a dollop of whipped cream.
My family loves these with a side of fresh berries, especially raspberries or blueberries. The berries add a pop of color and a burst of freshness that complements the lemon perfectly. And honestly, sometimes I just sneak one straight from the fridge for a little afternoon pick-me-up!
Top Tips for Perfecting Your Lemon Meringue Pie Tartlets
Want to take your Lemon Meringue Pie Tartlets to the next level? Here are a few of my top tips:
Crust Perfection: Make sure your butter is ice-cold when making the crust. This will prevent the gluten in the flour from developing too much, resulting in a tender, flaky crust. Also, don’t overwork the dough! Mix it just until it comes together, then chill it for at least 30 minutes before rolling it out.
Lemon Zest Magic: Don’t skip the lemon zest in the lemon curd! It adds a ton of flavor and aroma. Just be sure to zest only the yellow part of the lemon – the white pith is bitter.
Meringue Matters: Use a clean, dry metal or glass bowl when making the meringue. Any trace of fat or moisture can prevent the egg whites from whipping up properly. Also, beat the egg whites until stiff, glossy peaks form. This means the peaks stand up straight when you lift the beaters.
Taming the Torch: If you’re using a kitchen torch to toast the meringue, keep it moving and don’t hold it in one spot for too long. You want to create a beautiful golden-brown color, not a burnt spot. And be careful not to get too close to the meringue – it can melt quickly!
Baking Time Tweaks: Baking times can vary depending on your oven, so keep an eye on the crusts and the meringue. If the crusts are browning too quickly, you can tent them with foil. And if the meringue isn’t browning enough, you can broil it for a minute or two, but watch it carefully to prevent burning.
The Taste Test: Taste the lemon curd before you pour it into the tartlet shells. If it’s too tart, add a little more sugar. If it’s not lemony enough, add a little more lemon juice. You want it to be perfectly balanced to your liking.
Secret Tip: This sounds crazy but trust me – I tested this with almond milk instead of water and it adds a really subtle sweet- nutty flavor in the crust. My kids love it!
Storing and Reheating Tips
These Lemon Meringue Pie Tartlets are best enjoyed fresh, but if you have leftovers, here’s how to store them:
Room Temperature: These are best consumed on the same day, but they can sit out at room temperature for a couple of hours. Cover them loosely with plastic wrap to keep them from drying out.
Refrigerator Storage: Store the tartlets in an airtight container in the refrigerator for up to 2 days. The crust may soften slightly, but they’ll still taste delicious.
Freezer Instructions: I don’t recommend freezing these tartlets, as the meringue can become watery and the crust can become soggy.
Glaze Timing Advice: It’s best to add the meringue topping right before serving. If you store the tartlets with the meringue already on top, it may soften and lose its texture.
When storing the tartlets, make sure they’re completely cool before placing them in the container. This will prevent condensation from forming, which can make the crust soggy. And if you’re storing them in the refrigerator, take them out about 30 minutes before serving to allow them to come to room temperature.
Frequently Asked Questions
Final Thoughts
These Lemon Meringue Pie Tartlets are truly something special. They’re the perfect combination of tart, sweet, and buttery, and they’re surprisingly easy to make. Whether you’re looking for a show-stopping dessert for a dinner party or a little something to brighten up your afternoon, these tartlets are sure to impress. Plus, they’re just so darn cute! If you love these, you might also enjoy my recipe for Key Lime Pie bars – similar vibe, equally delicious! I really hope you give these a try, and can’t wait to hear how yours turn out! Happy baking!
Lemon Meringue Pie Bites: 7 Tips for Perfect Tartlets!
Ingredients
Crust
- 1.5 cups All-purpose flour
- 0.5 cup Unsalted butter Cold, cut into cubes
- 0.25 cup Powdered sugar
- 2 tablespoons Ice water
Lemon Filling
- 0.75 cup Granulated sugar
- 0.25 cup Cornstarch
- 0.5 cup Water
- 0.5 cup Lemon juice Freshly squeezed
- 2 tablespoons Lemon zest
- 2 tablespoons Unsalted butter
- 2 Egg yolks
Meringue
- 4 Egg whites Room temperature
- 0.5 cup Granulated sugar
- 0.25 teaspoon Cream of tartar
Instructions
Crust
- In a large bowl, combine flour, butter, and powdered sugar. Cut in butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, until the dough comes together. Form into a disc, wrap in plastic, and chill for 30 minutes.
- Roll out the dough and cut out circles using a cookie cutter. Press into mini muffin tins. Prick the bottom of each crust with a fork.
- Bake at 375°F (190°C) for 12-15 minutes, or until golden brown. Let cool completely.
Lemon Filling
- In a saucepan, whisk together sugar and cornstarch. Gradually stir in water, lemon juice, and lemon zest.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and cook for 1 minute more.
- Remove from heat and stir in butter and egg yolks until smooth.
- Pour the lemon filling into the cooled crusts.
Meringue
- In a clean, dry bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and cream of tartar, beating until stiff, glossy peaks form.
- Pipe or spread the meringue over the lemon filling.
- Bake at 350°F (175°C) for 8-10 minutes, or until the meringue is lightly browned. Alternatively, use a kitchen torch to brown the meringue.
- Let cool completely before serving.
