Sweet Lemon Meringue Pie Tartlets

If you ask me, lemon meringue pie tartlets are pure happiness in bite-sized form.

These mini desserts pack all the flavors of classic lemon meringue pie into perfect individual portions. Buttery pastry shells hold smooth, tart lemon curd that’s topped with fluffy, golden meringue.

The crisp shell gives way to creamy filling, while the meringue adds a sweet, airy finish. Each bite delivers that perfect balance of tangy and sweet that makes lemon desserts so addictive.

They’re impressive enough for dinner parties but simple enough for a weekend baking project with the kids.

What Kind of Lemons Should I Use?

For the best lemon meringue pie tartlets, fresh lemons are definitely the way to go over bottled lemon juice. Meyer lemons are a great choice if you can find them since they’re a bit sweeter and less acidic than regular lemons, but standard grocery store lemons work perfectly fine too. You’ll want to pick lemons that feel heavy for their size and have smooth, bright yellow skin – these will give you the most juice and the best zest. When zesting, make sure to only get the yellow part of the peel and avoid the white pith underneath, which can add bitterness to your tartlets.

Options for Substitutions

These little tartlets are pretty forgiving when it comes to swaps, but there are a few things to keep in mind:

• All-purpose flour: You can substitute with pastry flour for an even more tender crust, but avoid using cake flour as it won’t provide enough structure. If using pastry flour, reduce the amount by about 2 tablespoons.
• Fresh lemon juice and zest: While fresh is always best for that bright citrus flavor, you can use bottled lemon juice in a pinch. For the zest, dried lemon zest works too – just use about half the amount called for.
• Unsalted butter: Salted butter can work, but reduce the added salt in both the crust and filling by half. The butter for the crust needs to stay cold, while the filling butter should be at room temperature.
• Vanilla paste: Regular vanilla extract works perfectly fine here. You can also try almond extract for a different flavor profile, but use only ½ teaspoon as it’s much stronger.
• Ice water: The ice is important to keep the dough cold, so don’t skip it. If you’re out of ice, use very cold water from the fridge and work quickly.
• Egg whites for meringue: This is one ingredient you really shouldn’t substitute – the meringue needs real egg whites to achieve that fluffy, stable texture that makes these tartlets special.

Watch Out for These Mistakes While Baking

The biggest mistake with lemon meringue pie tartlets is making the meringue on a humid day, which can cause it to weep or collapse – try to bake these on a dry day and make sure your bowl and beaters are completely clean and grease-free before whipping the egg whites.

Another common error is not blind-baking the tartlet shells long enough, which leads to soggy bottoms that can’t support the filling – bake them until they’re golden brown and sound hollow when tapped.

When making the lemon curd, avoid cooking it over high heat or you’ll end up with scrambled eggs instead of smooth filling; keep the heat low and stir constantly until it coats the back of a spoon.

Finally, assemble and serve these tartlets the same day you make them, as the meringue will start to break down and the pastry will lose its crispness if left overnight.

What to Serve With Lemon Meringue Pie Tartlets?

These little lemon meringue tartlets are perfect on their own, but they really shine when served alongside a hot cup of coffee or tea – the citrusy sweetness pairs beautifully with something warm and slightly bitter. If you’re hosting a dinner party, try serving them with fresh berries like raspberries or blueberries, which complement the tart lemon filling without competing with it. For a more indulgent treat, a small scoop of vanilla ice cream on the side creates a nice temperature contrast with the room-temperature tartlets. You could also serve them as part of a dessert spread with other mini treats like chocolate truffles or shortbread cookies for variety.

Storage Instructions

Refrigerate: These little lemon meringue tartlets are best stored in the fridge in a single layer on a tray or in a shallow container. They’ll stay fresh for up to 3 days, though the meringue might lose some of its height after the first day. Cover them loosely with plastic wrap to prevent the meringue from getting sticky.

Make Ahead: You can definitely prep parts of this recipe ahead of time! The tart shells can be baked and stored at room temperature for up to 2 days, and the lemon curd can be made up to 3 days in advance and kept in the fridge. Just add the meringue right before serving for the best results.

Serve: These tartlets taste best when served chilled, straight from the fridge. If the meringue has deflated a bit, don’t worry – they still taste amazing! Just avoid leaving them out at room temperature for too long since the meringue can start to weep and the pastry might get soggy.

Preparation Time	30-60 minutes
Cooking Time	30-50 minutes
Total Time	60-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3900
• Protein: 45-55 g
• Fat: 225-250 g
• Carbohydrates: 350-390 g

Ingredients

For the crust:

• 2/3 cup ice water
• 1 tsp kosher salt
• 1 cup plus 6 tbsp unsalted butter (chilled, cut into 1/2-inch pieces)
• 3 1/4 cups all-purpose flour (I always use King Arthur all-purpose flour)

For the lemon filling:

• 1/2 cup granulated sugar
• 6 tbsp unsalted butter (softened to room temperature)
• 3 tbsp finely grated lemon zest (about 3 medium lemons)
• 1/3 cup freshly squeezed lemon juice
• 3 large eggs

For the meringue topping:

• 1/2 cup granulated sugar
• 2 large egg whites
• Pinch of salt
• 1 tsp vanilla extract (I use Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract for best flavor)

Step 1: Make the Tart Dough

• 3 1/4 cups all-purpose flour
• 1 cup plus 6 tbsp unsalted butter, chilled
• 1 tsp kosher salt
• 2/3 cup ice water (with ice cubes)

In a small bowl, combine 2/3 cup of ice water with ice cubes and set aside.

In a food processor, add 3 1/4 cups all-purpose flour and 1 tsp kosher salt.

Cut 1 cup plus 6 tbsp of chilled unsalted butter into 1-inch pieces and distribute them evenly over the flour mixture.

Pulse the food processor until the butter forms pea-sized crumbs.

Gradually add the 2/3 cup ice water by pulsing until the dough starts to come together while still seeing some chunks of butter.

Remove the dough, flatten into a 1-inch thick disc, and wrap tightly in plastic wrap.

Chill in the fridge for 2 hours to hydrate.

If you end up with extra dough, you can freeze it for later use.

Step 2: Shape and Pre-Bake the Tart Shells

• dough disc (from Step 1)
• flour for dusting (from all-purpose flour in ingredient list)

After chilling, lightly flour your work surface and rolling pin.

Roll out the dough (from Step 1) to a 1/4-inch thickness.

Cut 12 rounds slightly larger than your tartlet pans or muffin tin.

Press the rounds into the pans, ensuring they cover the bottom and sides.

Re-roll dough scraps to get all 12 rounds.

Freeze the crusts for 15 minutes.

Preheat the oven to 375°F.

Dock the bottoms with a fork, then line each with parchment and fill with pie weights.

Bake for 25 minutes, remove the weights and parchment, and bake another 5 minutes until the crust is lightly golden.

Cool completely in the pans on a wire rack.

For best results, I like to let the tart shells cool fully before filling so they don’t become soggy.

Step 3: Prepare the Lemon Curd

• 3 large eggs
• 1/2 cup granulated sugar
• 3 tbsp finely grated lemon zest
• 1/3 cup freshly squeezed lemon juice
• 6 tbsp unsalted butter, softened

While the crusts are chilling or baking, make the lemon curd.

In a medium saucepan over medium-low heat, whisk together 3 large eggs, 1/2 cup granulated sugar, 1/3 cup freshly squeezed lemon juice, and 3 tbsp lemon zest.

Whisk constantly until the mixture thickens and starts to bubble, which usually takes about 5 minutes.

Once thickened, remove from heat and strain through a fine mesh sieve into a bowl to ensure a silky texture.

Whisk in 6 tbsp softened unsalted butter, one tablespoon at a time, only adding the next after the previous is fully incorporated.

Cover the curd with plastic wrap pressed directly onto the surface to prevent a skin from forming, then chill in the fridge for 1-2 hours.

Step 4: Make the Swiss Meringue

• 2 large egg whites
• 1/2 cup granulated sugar
• pinch of salt
• 1 tsp vanilla paste or vanilla extract

Fill a saucepan with 1 inch of water and bring to a high heat, then reduce to a simmer.

Place a heatproof bowl over the pan, ensuring the water doesn’t touch the bowl.

Add 2 large egg whites, 1/2 cup granulated sugar, and a pinch of salt to the bowl.

Whisk constantly until the mixture is warm and sugar is dissolved (about 160°F).

Transfer the mixture to a stand mixer or use a handheld mixer, whisk on medium for about 1 minute, then switch to high speed until stiff peaks form.

Beat in 1 tsp vanilla paste or extract until just combined.

The meringue is ready when it holds firm peaks and is glossy.

I like to check the meringue by inverting the bowl—if it doesn’t budge, it’s perfect!

Step 5: Assemble and Finish the Tartlets

• cooled tart shells (from Step 2)
• chilled lemon curd (from Step 3)
• swiss meringue (from Step 4)

To assemble, pipe or spoon the chilled lemon curd (from Step 3) into the cooled tartlet shells (from Step 2) so they’re almost full.

Pipe or dollop the meringue (from Step 4) generously on top of the curd.

Brown the meringue using a kitchen blow torch for an even, toasted look, or briefly broil in the oven on high until golden.

Enjoy immediately, or chill until ready to serve.

For extra flavor, I sometimes add a sprinkle of finely grated lemon zest over the final meringue before torching.