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Lemon Meringue Pie Tartlets

These individual lemon meringue tartlets feature crisp, buttery pastry shells filled with smooth, brightly flavored lemon curd and finished with a glossy Swiss meringue topping. The meringue is lightly toasted at the end, creating a golden finish that complements the tangy citrus filling.
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Course: Dessert
Keyword: Lemon Meringue Pie Tartlets
Cook Time: 30 minutes
Total Time: 30 minutes

Ingredients

For the Pastry Crust

  • 1 teaspoon kosher salt
  • 3 1/4 cups all-purpose flour
  • 2/3 cup ice-cold water kept chilled with ice cubes
  • 1 cup plus 6 tablespoons unsalted butter thoroughly chilled and cut into small pieces

For the Lemon Filling

  • 3 tablespoons finely grated fresh lemon zest approximately from 3 medium lemons
  • 3 large eggs
  • 6 tablespoons unsalted butter softened to room temperature
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 cup granulated sugar

For the Swiss Meringue

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

Instructions

  • Place 2/3 cup ice water in a small bowl with several ice cubes and keep it nearby while preparing the pastry.
  • Add the all-purpose flour and kosher salt to the bowl of a food processor.
  • Cut the chilled butter into approximately 1-inch pieces and scatter them evenly over the flour mixture.
  • Pulse the mixture until the butter has broken down into pieces roughly the size of peas.
  • Add the chilled water gradually, pulsing between additions, just until the dough begins to hold together. Small visible pieces of butter should remain throughout the dough.
  • Transfer the dough from the processor and shape it into a disc approximately 1 inch thick. Wrap the disc securely in plastic wrap.
  • Refrigerate the pastry for 2 hours so the dough can become fully hydrated and properly chilled.
  • Once the dough has chilled, lightly dust both the work surface and rolling pin with flour.
  • Roll the pastry into an even sheet approximately 1/4 inch thick.
  • Cut 12 circles slightly wider than the tartlet molds or muffin-tin cavities being used.
  • Carefully fit each pastry round into a mold, gently pressing the dough across the base and against the sides.
  • Gather and re-roll the pastry scraps as necessary until all 12 tartlet shells have been formed.
  • Transfer the unbaked shells to the freezer for 15 minutes.
  • Meanwhile, preheat the oven to 375°F.
  • Prick the base of each chilled shell with a fork. Line each tartlet with parchment paper and add pie weights.
  • Bake the weighted shells for 25 minutes. Carefully remove the parchment and weights, then return the shells to the oven for another 5 minutes, or until they have developed a light golden color.
  • Set the pans on a wire rack and allow the pastry shells to cool completely before adding the filling.
  • While the pastry shells are chilling or baking, combine the eggs, granulated sugar, freshly squeezed lemon juice, and finely grated lemon zest in a medium saucepan.
  • Set the saucepan over medium-low heat and whisk continuously. Continue cooking until the mixture becomes noticeably thick and begins to bubble, approximately 5 minutes.
  • Remove the saucepan from the heat. Pass the cooked lemon mixture through a fine-mesh sieve into a clean bowl for a smooth, silky consistency.
  • Whisk the softened butter into the strained curd 1 tablespoon at a time. Allow each portion of butter to become completely incorporated before adding the next.
  • Press plastic wrap directly against the surface of the lemon curd to prevent a skin from developing.
  • Refrigerate the curd for 1–2 hours, or until thoroughly chilled.
  • Pour approximately 1 inch of water into a saucepan and bring it to high heat. Once heated, reduce the water to a gentle simmer.
  • Position a heatproof bowl over the saucepan, making certain that the bottom of the bowl does not come into contact with the simmering water.
  • Place the egg whites, granulated sugar, and a pinch of salt in the bowl.
  • Whisk continuously over the simmering water until the mixture becomes warm, the sugar has completely dissolved, and the temperature reaches approximately 160°F.
  • Transfer the warmed egg-white mixture to the bowl of a stand mixer, or prepare to beat it with a handheld electric mixer.
  • Whip on medium speed for approximately 1 minute, then increase to high speed and continue beating until the meringue becomes glossy and holds stiff, firm peaks.
  • Add the vanilla extract or vanilla paste and beat only until evenly incorporated.
  • Spoon or pipe the chilled lemon curd into the completely cooled pastry shells, filling each shell nearly to the top.
  • Pipe or generously spoon the prepared Swiss meringue over the lemon filling.
  • Using a kitchen blowtorch, carefully toast the exposed meringue until evenly golden. Alternatively, place the tartlets briefly beneath a high broiler and watch closely until the meringue develops the desired toasted color.
  • Serve the finished tartlets immediately, or refrigerate them until ready to serve.
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Notes

Any unused pastry dough may be wrapped securely and frozen for future use.
Allowing the baked tartlet shells to cool completely before filling helps prevent the pastry from becoming soggy.
The Swiss meringue is properly whipped when it remains firm, glossy, and stable enough to stay in place when the mixing bowl is carefully inverted.
For an additional citrus accent, a small amount of finely grated lemon zest may be scattered over the meringue before it is torched.