The most delicious and cute mini lemon tarts you need to make today

These mini lemon meringue tarts are zesty and creamy! Made with a delicate and buttery pie crust and stuffed with an incredibly delicious lemon cream filling, these mini lemon tarts are topped with an airy meringue and fresh lemon slices. Serve them anytime you are craving a light dessert!

Mini lemon meringue tarts

Who doesn’t love sweet and tangy mini lemon meringue tarts? I mean they are pretty much a staple desert year round! They are bright, zesty, flavorful, delicate, creamy, slightly crunchy and everything a good dessert should be.

These lemon tarts also come in individual formats, so you can eat a whole one yourself and don’t feel guilty about it. And best of all? These mini lemon meringue tarts are topped with a super light and airy meringue and fresh lemon slices!

Other pastry desserts you will love:

• Apple roses in puff pastry
• Caramel apple cinnamon rolls
• Apple pie cups
• Orange marmalade pinwheels
• Filo pastry apple pie
• Grandma’s Lemon custard pie

Making this mini lemon tartlets recipe at home is a fun process! Mini lemon meringue tarts are really easy to whip up, an incredible baking project to get yourself into baking!

Can you use store bought pie crust?

Totally! If you don’t feel like making the pie crust from scratch feel free to use a store bought one. They are going to be super delicious too!

Can I bake the meringue?

Sure! For my recipe, I used raw meringue but if you’re concerned about food safety, add the meringue to the tarts 10 minutes before the baking time expires. And you can even skip the meringue altogether, if that’s not your cup of tea!

Mini Lemon Tarts

What do you need to make mini lemon tart recipe?

If you’re making this from scratch, you’ll need a handful, of ingredients for the crust, the filling and the meringue.

For the crust:

• flour
• granulated sugar
• cold butter, cut into small pieces
• cold water

For the filling:

• Eggs
• fresh lemon juice
• freshly grated lemon zest
• granulated sugar
• heavy cream

Meringue:

• egg whites
• vanilla extract
• granulated sugar

How to make mini lemon meringue tarts?

1. Start by making the pie crust. This is a super buttery and flaky pie crust that goes incredibly delicious with the zesty and creamy filling. Press into tart pans and set aside. With this recipe there’s no need to blind bake the crust.
2. Then mix all the ingredients for the filling. Just beat until the eggs, heavy cream, sugar and lemon juice and zest are incorporated. Pour into the tarts and take to the oven.
3. While the tarts are baking beat egg whites with a bit of sugar to make the meringue. Wait for the tarts to cool down and top them with the meringue and some lemon slices.
4. Serve and just watch everyone go “ohh” and “ahh” when they see them and taste them!

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Mini lemon meringue tarts

These mini lemon meringue tarts are zesty and creamy! Made with a delicate and buttery pie crust and stuffed with an incredibly delicious lemon cream filling, these mini lemon tarts are topped with an airy meringue and fresh lemon slices.

Prep Time15 minutes mins

Cook Time25 minutes mins

Refrigerator time30 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dessert

Cuisine: American

Keyword: individual lemon tarts, mini lemon meringue tarts, mini lemon tarts

Servings: 6 tarts

Author: Petro Neagu

Cook ModePrevent your screen from going into sleep mode

Ingredients

For the crust

• 2 ½ Cups flour
• 1 Tbsp sugar
• 1 Cup butter cold and cut into small pieces
• 8 Tbsp water cold

For the filling

• 4 Eggs
• ¾ Cup lemon juice
• Zest from 1 lemon
• 1 Cup sugar
• ¾ Cup heavy cream

For the meringue

• 2 Egg whites
• 1 Tsp vanilla
• ⅓ Cup sugar

Equipment

• mixing bowl
• hand mixer
• spatula
• mini tart pans

Instructions

• Preheat the oven to 350 degrees. Grease and flour tart pans and set aside.
• In a bowl combine the flour with the sugar and butter until it resembles coarse sand. Add the water, 2 tbsp at a time, mixing until you have a dough that barely sticks together. Cover with plastic wrap and refrigerate for 30 minutes.
  
• With the help of a rolling pin roll out the dough until it’s around 3 mm thick. Cut a piece and press it into the prepared tart pan. Repeat the process with the rest of the dough and tart pans.
• In a separate bowl beat the eggs with the lemon juice, sugar, lemon zest and heavy cream until incorporated.
  
• Pour into the tarts and take to the oven. Bake for 25 minutes or until done. Let them cool down completely
  
• Meanwhile beat the egg whites with the vanilla and sugar until light and fluffy.
• Top the tarts with the meringue.
  

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