Contents
- 1 The First Bite of Sunshine
- 2 My Messy Meringue Miracle
- 3 Why These Tartlets Sing
- 4 A Slice of History
- 5 Ingredients:
- 6 How to Make Lemon Meringue Tartlets
- 7 Fun Twists on Classic Tartlets
- 8 Serving Ideas for Your Tartlets
- 9 Storing and Serving Tips
- 10 Troubleshooting Common Hiccups
- 11 Your Questions Answered
- 12 Spring’s Sweet Finale
- 13 Lemon Meringue Tartlets for Spring Celebrations
The First Bite of Sunshine
I still remember my first lemon meringue tartlet. The crust crunched. The curd zinged. The meringue melted like clouds. Spring sunlight poured through the window. It tasted like hope.
Ever wondered how to make dessert feel like a sunbeam? These tartlets do it. They’re tiny bursts of joy. Perfect for picnics or porch chats. Share them with someone who needs brightness.
Try pairing them with herbal tea. The tartness dances with mint or chamomile. What’s your favorite spring treat? Tell me in the comments!
My Messy Meringue Miracle
My first try? Egg whites flew everywhere. The dog licked sugar off the floor. The curd looked lumpy. But the taste? Pure magic.
Home cooking isn’t about perfection. It’s about sticky fingers and laughter. A cracked crust still holds love. These tartlets taught me to embrace the mess.
Now I make them yearly. Each spring, I remember that day. What kitchen disaster became your favorite memory?
Why These Tartlets Sing
• The lemon curd’s sharpness cuts through sweet meringue. It’s a tangy hug. • The crust’s crunch balances the fluffy top. Texture heaven!
Which flavor combo surprises you most? Is it the sugar-and-citrus punch? Or the buttery base? Vote in my mini-poll: crunchy or creamy?
A Slice of History
These tartlets hail from France. Bakers there loved citrus desserts. They spread across Europe by the 1800s. Now they’re global spring stars.
*Did you know?* The meringue topping was a happy accident. A baker forgot egg whites in a cool oven. Poof—clouds were born!
Next time you bake, think of those old kitchens. What recipe connects you to the past?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Frozen Pie Crust | 1 | Thawed |
| All-Purpose Flour | As needed | For rolling |
| Large Eggs | 6 | 3 split into whites & yolks |
| Fresh Lemon Juice | ¾ cup | |
| Granulated Sugar | ½ cup + ⅔ cup | Divided |
| Butter | 6 tbsp | Cubed |
| Vanilla Extract | 1 tsp |
How to Make Lemon Meringue Tartlets
Step 1 Roll the thawed pie crust thin. Cut circles bigger than your tart pans. Press dough into pans. Trim edges with a rolling pin. (Hard-learned tip: Freeze scraps before re-rolling for less sticking.)
Step 2 Blind bake the shells with weights. This stops puffing. Remove weights after 20 minutes. Cool shells fully before filling.
Step 3 Whisk eggs, sugar, and lemon juice for the curd. Cook until thick. Strain for smoothness. Stir in butter for shine.
Step 4 Fill cooled shells with curd. Chill 4 hours. Meringue won’t slide off set filling. Patience pays here!
Step 5 Whip egg whites and sugar over simmering water. Beat until stiff peaks form. Spread meringue, broil 1 minute. Watch closely—it burns fast!
What’s the trick to lump-free curd? Share below!
Cook Time: 50 minutes Total Time: 1 hour 30 minutes Yield: 6 servings Category: Dessert, Spring
Fun Twists on Classic Tartlets
Lime-Basil Swap lemon for lime. Add chopped basil to the curd. Bright and herby!
Berry Swirl Fold raspberry jam into the curd. Top with fresh berries. Sweet and tangy.
Coconut Crust Mix shredded coconut into the dough. Toast for extra crunch. Tropical vibes!
Which twist would you try first? Vote in the comments!
Serving Ideas for Your Tartlets
Pair with fresh mint or edible flowers. Add a dollop of whipped cream. Serve on a pastel platter for spring.
Drink match: Iced lavender tea (non-alcoholic) or a crisp Prosecco (boozy). Both cut the sweetness perfectly.
Which would you choose tonight? Tell us your pick!
Storing and Serving Tips
These tartlets shine brightest fresh but keep well too. Store filled-but-untopped tarts in the fridge for 3 days. Freeze unbaked shells for 2 months—thaw before filling. Meringue softens fast, so toast it just before serving. *Fun fact: Chilling curd overnight deepens the lemon flavor.* Batch-cook shells and curd separately for easy assembly later. Who else loves prepping party desserts ahead?
Troubleshooting Common Hiccups
Soggy crust? Bake shells longer or double-poke fork holes. Curd too thin? Cook 2 extra minutes while whisking. Weeping meringue? Wipe bowl with vinegar first to remove grease. Split filling means eggs cooked too fast—strain it! Burnt edges? Shield crust with foil during baking. Why this matters: Small tweaks make pro-level results. Ever had a dessert disaster turn into a win?
Your Questions Answered
Can I make these gluten-free? Swap crust for GF pie dough—add 1 tsp xanthan gum.
How far ahead can I prep? Shells and curd keep 2 days chilled; freeze shells 2 months.
No tart pans? Use muffin tins! Reduce bake time by 5 minutes.
Can I use bottled lemon juice? Fresh tastes brighter, but bottled works in a pinch.
Doubling the recipe? Use two pans for even baking—crowding causes soggy bottoms.
Spring’s Sweet Finale
Nothing says sunshine like these zesty tartlets. Share your creations with @SavoryDiscovery on Pinterest—I’d love to see your twist! Why this matters: Food tastes better when shared. Ready to wow your next brunch crowd?
Happy cooking! —Elowen Thorn.
Lemon Meringue Tartlets for Spring Celebrations
Description
Experience the delightful contrast of textures and flavors with these Lemon Meringue Tartlets, featuring a buttery crust, tangy lemon curd, and fluffy meringue.
Ingredients
Instructions
- Make the Tart Crusts: Preheat the oven to 350°F and lightly dust a large cutting board (or flat, clean surface) with all-purpose flour. Unroll thawed pie crust dough onto the floured surface and roll with a floured rolling pin until ~⅛” thick. Use a circular cookie cutter or knife to cut out a disc of dough that is about 1” bigger than your tart pans. Ball up the scraps of dough, roll into a ⅛” thick sheet, cut additional discs. Press a disc of dough into the bottom and side ridges of each tartlet pan. Use the rolling pin to gently roll over the top edge of the pan to slice off the excess dough. Use a fork to poke holes across the bottom of the tart shell. Place a square of aluminum foil into each tart pan, gently pressing it flat against the bottom and sides. Fill the well with pie weights, dry beans, or uncooked rice. Bake for 20-25 minutes until the edges are lightly browned and the tart shells are fully cooked. Remove the aluminum foil and pie weights, and allow the tart shells to cool at least 10 minutes before removing from the tart pans onto a cooling rack to cool completely.
- Make the Lemon Curd Filling: Place cubes of butter into a medium mixing bowl and set aside. Place 3 egg yolks, 3 eggs, lemon juice, and ½ C granulated sugar into a medium sized saucepan and whisk to combine. Continuously whisk the lemon curd ingredients over medium heat until the mixture thickens into a curd consistency (about 10-15 minutes). Place a fine-mesh strainer over the medium bowl holding the cubes of butter and transfer the lemon curd mixture into the strainer. Gently press the filling against the sides of the strainer with a wooden spoon or rubber scraper to help remove any lumps that may have formed. Stir the strained lemon curd filling and the butter together until all of the butter has melted. Let the lemon curd cool to room temperature.
- Fill the Tartlet Pastry Shells with Lemon Curd and Cool to Set: Once the lemon curd has cooled to room temperature, divide the filling between the tart shells. Chill the tarts in the fridge for at least 4 hours (or overnight) to set.
- Make the Meringue: Place about 1” of water into a small pot (or bottom section of a double broiler) and bring to a simmer over medium heat. While waiting for the water to simmer, place 3 egg whites and ⅔ C granulated sugar into a medium heat-safe mixing bowl and whisk to combine. When the water is simmering, place the bowl on top of the pot to create a double-broiler, ensuring the bowl doesn’t touch the water. Continuously whisk the egg and sugar mixture until the sugar has dissolved (about 4 minutes). Remove the bowl from the pot and carefully dry off the outside with a towel. Add in the vanilla extract and transfer the mixture to a stand mixer (or use an electric hand mixer) and beat on high until stiff peaks form (about 5-7 minutes).
- Top the Lemon Tartlets and Broil to Brown: Set your oven’s broiler to high. Spoon the meringue onto the tarts and gently spread the meringue close to the edges. Place all tartlet pans onto a cookie sheet, and put into the oven to lightly toast. Remove the baking sheet of tart pans from the oven as soon as the meringue is lightly browned (about 1-2 minutes).
- Serve and Enjoy: Serve and enjoy immediately after the meringue has been toasted.
Notes
- For best results, ensure the lemon curd is fully cooled before filling the tart shells and chill thoroughly before adding the meringue.