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lemon meringue tart on a white plate

Lemon Meringue Tarts

Chef Markus
These no-bake lemon meringue tarts are perfect for a Spring bunch dessert or served at any special occasion! Prepare all the components separately, for easy assembly before serving!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American, British, French
Servings 6 lemon meringue tarts
Calories 3402.6 kcal

Equipment

mini tart tins with removable bottom
mini tart tins
pie weights
pie weights
stand mixer
stand mixer
candy thermometer
candy thermometer
Professional Kitchen Cooking Torch
blow torch

Ingredients
  

Pie Crust for the Tart Shells

  • 1 x 9" pie dough recipe for tart shells

Lemon Curd

  • ¾ cup lemon juiced
  • 1 cup sugar
  • 6 egg yolks
  • 1 tablespoon cold butter

Swiss Meringue

  • 5 egg whites 165 grams
  • 250 grams sugar
  • 3 drops vanilla extract

Instructions
 

For The Tart Shells

  • Roll out the pie dough to about 5 millimeters thick. Cut out circles with your tart pan, and then roll out the the tart until it is roughly twice the size of the mold and 2-3 millimeters thick.
  • Place the rolled out dough in greased tart pans, leaving a little excess to allow for shrinkage. Weight the dough with parchment paper and pie weights then chill until the tart dough is cold. 
  • Bake in a preheated 400°F oven for 8-10 minutes. Remove the pie weights and continue baking for another 5-8 minutes or until the shells are golden brown all over.

Lemon Curd

  • Mix the fresh squeezed lemon juice, 1 cup of sugar and egg yolks in a sauce pot. 
  • Whisk together until combined and then STIR the pot until the mixture begins to thicken over medium heat. Stir in the 1 tablespoon of cold butter. 
  • Cover and refrigerate.

Swiss Meringue

  • Start a double boiler on the stove.
  • Mix the 5 egg whites and 250 grams of sugar with the vanilla extract in a bowl.  Over the double boiler stir this egg mixture carefully until the temperature reaches 160F to pasteurize the eggs. 
  • Take the bowl of the double boiler and either with a stand mixer or by hand whip the meringue mixture until cool and stiff peaks form. The texture should be similar to marshmallows.

Assemble The lemon Meringue Tarts

  • Assemble the lemon meringue tarts by spooning the chilled lemon curd into the cooled tart shells. Top with the Swiss meringue and lightly brulee the top with a mini blow torch or broiler. Garnish with a curl of lemon zest.

Nutrition

Calories: 3402.6kcal

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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