Lemon Curd Tartlets with baked meringue on top

Lemon Curd Tartlets

These easy Lemon Curd Tartlets are flaky, mini pastry tart shells filled with homemade lemon curd and topped with meringue that is lightly toasted.
Course Dessert
Cuisine American
Keyword bite-size dessert, lemon, lemon dessert, lemon meringue, lemon tart, mini dessert
Prep Time 15 minutes
Cook Time 3 minutes
Chill Time 1 hour
Total Time 1 hour 18 minutes
Servings 6
Author Kat Jeter & Melinda Caldwell


  • 12 Mini Tarts
  • ½ cup Lemon Curd
  • 3 Egg Whites large, room temperature
  • 1/4 teaspoon Cream of Tartar
  • 1/2 teaspoon Vanilla Extract
  • 6 tablespoons Sugar preferably superfine


  • Fill the tart shells with lemon curd (about 2 teaspoons each).
  • In the bowl of your mixer add room temperature egg white, cream of tartar, and vanilla extract. Whisk on medium until soft peaks form (the peaks will fall over when you lift the whisk up).
  • Add sugar 1 teaspoon at a time, continuing to mix on high speed until all of the sugar is added and the meringue forms stiff peaks (the peaks stand up straight when you life the whisk).
  • Place the meringue in a piping bag to pipe on top of the lemon curd tartlets or just drop a dollop on each one with a spoon.
  • Bake in a 400 degrees F oven for 2-3 minutes or until the meringue just begins to brown.
  • Let the tartlets cool to room temperature then place in the refrigerator and chill for at least 1 hour or until ready to serve.