Make Perfect Lemon Meringue Tarts At Home
These mini tarts look just as fun as they are to make! Plus, having ten mini tarts on hand is the perfect excuse to host a cute get-together with friends and family—everyone gets their own tart! If the thought of making your own meringue is intimidating, this easy recipe will help you get over your fear. With a good stand mixer by your side, impressive, fluffy meringue will come together in minutes.
Mini Lemon Meringue Tarts
Makes 10 tarts
- 10 mini graham cracker tart crusts
- 6 lemons
- 192 g. sugar
- 43 g. cornstarch
- ¼ tsp. salt
- 192 g. water
- 3 egg yolks
- 2 Tbsp. butter
- 4 egg whites
- ¼ tsp. cream of tartar
- Preheat the oven to 400 degrees.
- Zest and juice the lemons.
- In a saucepan, combine 128 grams of the sugar, cornstarch, salt, and water. Stir until the ingredients are blended. Cook the mixture over medium high heat, stirring occasionally, until it thickens and begins to boil. Boil for one minute while stirring continuously. Remove from heat.
- In a small bowl, whisk the egg yolks. Stir in ½ cup of the hot cornstarch mixture until combined and then slowly add it back into the saucepan, stirring rapidly.
- Return the saucepan to medium low heat and cook until the mixture comes to a slow boil, stirring constantly. Cook and stir for 2-3 minutes, until the mixture is very thick. Remove from heat and stir in butter until melted. Add the lemon juice and lemon zest.
- Pour the filling into tart crusts.
- In the bowl of a stand mixer, beat egg whites, cream of tartar, and a pinch of salt on high speed until frothy. Slowly sprinkle in the remaining 64 grams of sugar and beat until stiff peaks form and the sugar is completely dissolved.
- Spread the meringue over the warm filling in the tart crusts. You can use the back of a wooden spoon to create decorative swirl patterns on the meringue.
- Bake 6-8 minutes, or until the meringue is golden. Cool completely on a wire rack and refrigerate for at least 1 hour before serving.