<p><a href="https://thesweetbalance.net/recipes/pastry/mini-lemon-meringue-tarts/#recipejump/amp/"><img class="aligncenter wp-image-2155" src="https://thesweetbalance.net/wp-content/uploads/2019/02/Jump-to-recipe-300x93.png" alt="Jump to recipe" width="110" height="34"></a></p>
<p>These Mini Lemon Meringue Tarts have perfectly crisp shells with a delicious lemon curd filling and torched meringue piping. They are absolutely delicious even to those who are not the biggest fans of lemon or bitter fruit (such as myself). The sugar in the curd and the meringue balance out the tartness of the lemons and you get the most refreshing result.</p>
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<h6>Sweet Shortcrust Pastry</h6>
<p>The pastry I used here is a sweet <a href="https://thesweetbalance.net/tag/shortcrust/amp/">shortcrust</a>, the same one used in my <a href="https://thesweetbalance.net/recipes/holiday-season/traditional-maltese-figolli/amp/">Traditional Maltese Figolli Recipe</a> for Easter (sans the lemon zest, as that would be a lemon overload in this case). It&#8217;s a simple combination of flour, cold butter, sugar, yolk and water. I like to add some vanilla essence for added flavour. Minimal kneading is required, the less the better actually. ;</p>
<h6>Lemon Curd</h6>
<p>For the curd, we will be using 6 egg yolks, which means there will be 6 egg whites left over. We can use one of them for the meringue, which leaves us with 5 egg whites. I don&#8217;t like to waste food, so I usually make <a href="https://thesweetbalance.net/recipes/cookies-biscuits/strawberry-meringue-kisses/amp/">Meringue Kisses</a> or <a href="https://thesweetbalance.net/recipes/creams/baileys-chocolate-mousse/amp/">Chocolate Mousse</a> with the leftovers. ;</p>
<h6>Italian Meringue</h6>
<p>As for the meringue, since we are not baking it, we are making the Italian version. It&#8217;s made with hot syrup, which makes it safe to eat and very stable so as not to weep or deflate over the curd. If you&#8217;re new to Meringue, you can read my tips <a href="https://thesweetbalance.net/tips-techniques/french-macarons-guide/amp/">here</a>.</p>
<p>Then, you get to the fun part: the torching! If you don&#8217;t have a kitchen torch, I suggest you buy one because it&#8217;s just so entertaining and great for other things like S&#8217;mores and Creme Brulee. Alternatively, you can torch the meringue in the upper shelf of the oven. Just keep an eye on it as it goes dark rather quickly.</p>
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<p>As always, let me know if you make it, I&#8217;d love to see! ; <a name="recipejump"></a></p>
<p>Happy indulging,</p>
<p>Kim x</p>
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<p><script type="application/ld+json">{"@context":"http:\/\/schema.org","@type":"Recipe","name":"Mini Lemon Meringue Tarts","author":{"@type":"Person","name":"The Sweet Balance"},"datePublished":"2019-08-14","recipeYield":8,"description":"These Mini Lemon Meringue Tarts have perfectly crisp shells with a delicious lemon curd filling and torched meringue piping. Detailed step-by-step recipe.","image":["https:\/\/thesweetbalance.net\/wp-content\/uploads\/lemon-meringue-mini-tarts-4-480x480.jpg","https:\/\/thesweetbalance.net\/wp-content\/uploads\/lemon-meringue-mini-tarts-4-480x360.jpg","https:\/\/thesweetbalance.net\/wp-content\/uploads\/lemon-meringue-mini-tarts-4.jpg","https:\/\/thesweetbalance.net\/wp-content\/uploads\/lemon-meringue-mini-tarts-4-480x270.jpg"],"recipeCategory":"Tarts, Pies &; Pastry","recipeCuisine":"Dessert","prepTime":"PT1H","cookTime":"PT45M","performTime":"PT1H45M","totalTime":"PT2H45M","recipeIngredient":["1\/4 cup gran. sugar","2 tbsp water","1 fresh egg white","1\/2 tsp cream of tartar","1\/2 tsp vanilla","4 medium lemons, juice and zest","6 egg yolks and 2 whole eggs","1 cup gran. sugar","1 cup butter, salted (2 sticks)","2\/3 cup cornflour","2 1\/4 cups plain flour","1\/2 cup cold butter, grated (1 stick)","3\/4 cup caster sugar","1 tsp pure vanilla extract","1 medium egg yolk","2 tbsp water (30ml)"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine the flour and grated butter using a pastry blender or food processor. Add the rest of the ingredients and mix just until pastry forms. Cover the pastry tightly with plastic wrap.","position":1,"name":"Combine the flour and grated butter using a...","url":"https:\/\/thesweetbalance.net\/recipes\/pastry\/mini-lemon-meringue-tarts\/#mv_create_24_1"},{"@type":"HowToStep","text":"Refrigerate for approx. 1 hour. Preheat oven to 190\u00b0c \/ 370\u00b0F. Spray the tart molds with non-stick spray.","position":2,"name":"Refrigerate for approx. 1 hour. Preheat oven to...","url":"https:\/\/thesweetbalance.net\/recipes\/pastry\/mini-lemon-meringue-tarts\/#mv_create_24_2"},{"@type":"HowToStep","text":"Roll out the pastry between parchment paper to 0.3cm \/ 0.12\" thickness. Use a large round cutter to cut out the pastry, making sure it fills the molds. Gently press into the prepared molds, including the grooves.","position":3,"name":"Roll out the pastry between parchment paper to...","url":"https:\/\/thesweetbalance.net\/recipes\/pastry\/mini-lemon-meringue-tarts\/#mv_create_24_3"},{"@type":"HowToStep","text":"Place a piece of parchment paper with overhangs on the pastry. Fill with dry beans, uncooked rice or pie weights. Bake for 18-20 minutes. Remove the beans or pie weights.","position":4,"name":"Place a piece of parchment paper with overhangs...","url":"https:\/\/thesweetbalance.net\/recipes\/pastry\/mini-lemon-meringue-tarts\/#mv_create_24_4"},{"@type":"HowToStep","text":"Bake for a further 4-5 minutes. Transfer to a cooling rack and let cool. Once completely cooled, take the shells out of the mold.","position":5,"name":"Bake for a further 4-5 minutes. Transfer to...","url":"https:\/\/thesweetbalance.net\/recipes\/pastry\/mini-lemon-meringue-tarts\/#mv_create_24_5"},{"@type":"HowToStep","text":"In a small pot, stir 6 egg yolks with 2 whole eggs. Juice and zest the lemons. Mix the zest with the sugar. Stir everything together. Sift in the cornflour and whisk well.","position":6,"name":"In a small pot, stir 6 egg yolks...","url":"https:\/\/thesweetbalance.net\/recipes\/pastry\/mini-lemon-meringue-tarts\/#mv_create_24_6"},{"@type":"HowToStep","text":"Transfer the pot to the stove-top on medium heat and whisk continuously until smooth. Once it starts to thicken, take off the heat and add the cubed butter.","position":7,"name":"Transfer the pot to the stove-top on medium...","url":"https:\/\/thesweetbalance.net\/recipes\/pastry\/mini-lemon-meringue-tarts\/#mv_create_24_7"},{"@type":"HowToStep","text":"Strain into a bowl and cover with plastic wrap in direct contact with the curd. Refrigerate at least 30 minutes. Once completely cooled, pour into the tart shells.","position":8,"name":"Strain into a bowl and cover with plastic...","url":"https:\/\/thesweetbalance.net\/recipes\/pastry\/mini-lemon-meringue-tarts\/#mv_create_24_8"},{"@type":"HowToStep","text":"Stir sugar and water in a saucepan on medium heat until the sugar dissolves. Increase the heat until the syrup reaches 115\u00b0c \/ 239\u00b0F. In the meantime, whisk the room-temperature egg white until foamy.","position":9,"name":"Stir sugar and water in a saucepan on...","url":"https:\/\/thesweetbalance.net\/recipes\/pastry\/mini-lemon-meringue-tarts\/#mv_create_24_9"},{"@type":"HowToStep","text":"Add cream of tartar and whisk until almost at soft peaks. Slowly pour in the hot syrup while whisking.","position":10,"name":"Add cream of tartar and whisk until almost...","url":"https:\/\/thesweetbalance.net\/recipes\/pastry\/mini-lemon-meringue-tarts\/#mv_create_24_10"},{"@type":"HowToStep","text":"Add vanilla and whisk until stiff peaks form. Transfer to a piping bag with a small french star tip. Pipe onto the lemon curd as desired and torch lightly.","position":11,"name":"Add vanilla and whisk until stiff peaks form....","url":"https:\/\/thesweetbalance.net\/recipes\/pastry\/mini-lemon-meringue-tarts\/#mv_create_24_11"},{"@type":"HowToStep","text":"Enjoy!","position":12,"name":"Enjoy!","url":"https:\/\/thesweetbalance.net\/recipes\/pastry\/mini-lemon-meringue-tarts\/#mv_create_24_12"}],"keywords":"tart, tarts, mini tarts, lemon curd, lemon, meringue, lemon meringue, lemon meringue tarts, fruit, summer, spring, recipe","aggregateRating":{"@type":"AggregateRating","ratingValue":"4.8","reviewCount":12},"review":[{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"datePublished":"2023-09-30T10:48:31+00:00","reviewRating":{"@type":"Rating","ratingValue":"5.0","bestRating":"5","worstRating":"1"}},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"datePublished":"2022-06-22T14:31:51+00:00","reviewRating":{"@type":"Rating","ratingValue":"5.0","bestRating":"5","worstRating":"1"}},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"datePublished":"2022-06-22T14:31:51+00:00","reviewRating":{"@type":"Rating","ratingValue":"5.0","bestRating":"5","worstRating":"1"}},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"datePublished":"2022-02-27T15:56:33+00:00","reviewRating":{"@type":"Rating","ratingValue":"5.0","bestRating":"5","worstRating":"1"}},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"datePublished":"2022-02-05T23:08:03+00:00","reviewRating":{"@type":"Rating","ratingValue":"5.0","bestRating":"5","worstRating":"1"}},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"datePublished":"2021-02-11T11:51:34+00:00","reviewRating":{"@type":"Rating","ratingValue":"4.0","bestRating":"5","worstRating":"1"}},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"datePublished":"2020-11-22T18:23:53+00:00","reviewRating":{"@type":"Rating","ratingValue":"4.0","bestRating":"5","worstRating":"1"}},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"datePublished":"2020-08-08T23:17:11+00:00","reviewRating":{"@type":"Rating","ratingValue":"5.0","bestRating":"5","worstRating":"1"}},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"datePublished":"2020-08-08T23:17:11+00:00","reviewRating":{"@type":"Rating","ratingValue":"5.0","bestRating":"5","worstRating":"1"}},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"datePublished":"2020-07-09T22:36:30+00:00","reviewRating":{"@type":"Rating","ratingValue":"5.0","bestRating":"5","worstRating":"1"}}],"url":"https:\/\/thesweetbalance.net\/recipes\/pastry\/mini-lemon-meringue-tarts\/"}</script>	<section id="mv-creation-24" class="mv-create-card mv-create-card-24 mv-recipe-card mv-create-card-style-centered-dark mv-no-js mv-create-center-cards mv-create-aggressive-lists mv-create-has-image " style="position: relative; font-size: 1em; --mv-create-base-font-size: 1em; --mv-create-title-primary: 1.875em; --mv-create-title-secondary: 1.5em; --mv-create-subtitles: 1.125em;">
		
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				<img src="https://thesweetbalance.net/wp-content/uploads/lemon-meringue-mini-tarts-4-480x480.jpg" class="mv-create-image no_pin ggnoads" data-pin-nopin="true" data-pin-description="These Mini Lemon Meringue Tarts have perfectly crisp shells with a delicious lemon curd filling and torched meringue piping." alt="mini lemon meringue tarts" width="480" height="480" srcset="https://thesweetbalance.net/wp-content/uploads/lemon-meringue-mini-tarts-4-480x480.jpg 480w, https://thesweetbalance.net/wp-content/uploads/lemon-meringue-mini-tarts-4-200x200.jpg 200w, https://thesweetbalance.net/wp-content/uploads/lemon-meringue-mini-tarts-4-320x320.jpg 320w" sizes="(max-width: 480px) 100vw, 480px" data-pin-media="https://thesweetbalance.net/wp-content/uploads/lemon-meringue-mini-tarts-4.jpg"><div class="mv-pinterest-btn mv-pinterest-btn-right" data-mv-pinterest-desc="These%20Mini%20Lemon%20Meringue%20Tarts%20have%20perfectly%20crisp%20shells%20with%20a%20delicious%20lemon%20curd%20filling%20and%20torched%20meringue%20piping." data-mv-pinterest-img-src="https%3A%2F%2Fthesweetbalance.net%2Fwp-content%2Fuploads%2FMini-Lemon-Meringue-Tarts-1.jpg" data-mv-pinterest-url="https%3A%2F%2Fthesweetbalance.net%2Frecipes%2Fpastry%2Fmini-lemon-meringue-tarts%2F%20"></div>
<h2 class="mv-create-title mv-create-title-primary">Mini Lemon Meringue Tarts</h2>

<div class="mv-create-times mv-create-times-4">

				<div class="mv-create-time mv-create-time-yield">
				<em class="mv-create-time-label mv-create-lowercase mv-create-strong">Yield: </em>
				<span class="mv-create-time-format mv-create-uppercase">8 mini tarts</span>
			</div>
	
						<div class="mv-create-time mv-create-time-prep">
				<em class="mv-create-time-label mv-create-lowercase mv-create-strong">Prep Time: </em>
				<span class="mv-create-time-format mv-create-uppercase"><span class="mv-time-part mv-time-hours">1 hour</span> </span>
			</div>
					<div class="mv-create-time mv-create-time-active">
				<em class="mv-create-time-label mv-create-lowercase mv-create-strong">Cook Time: </em>
				<span class="mv-create-time-format mv-create-uppercase"><span class="mv-time-part mv-time-minutes">45 minutes</span> </span>
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					<div class="mv-create-time mv-create-time-additional">
				<em class="mv-create-time-label mv-create-lowercase mv-create-strong">Chill Time: </em>
				<span class="mv-create-time-format mv-create-uppercase"><span class="mv-time-part mv-time-hours">1 hour</span> </span>
			</div>
					<div class="mv-create-time mv-create-time-total">
				<em class="mv-create-time-label mv-create-lowercase mv-create-strong">Total Time: </em>
				<span class="mv-create-time-format mv-create-uppercase"><span class="mv-time-part mv-time-hours">2 hours</span> <span class="mv-time-part mv-time-minutes">45 minutes</span> </span>
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		<div class="mv-create-description">
			<p>These Mini Lemon Meringue Tarts have perfectly crisp shells with a delicious lemon curd filling and torched meringue piping. Detailed step-by-step recipe.</p>
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		<div id="mv-create-24" class="mv-create-reviews" data-mv-create-id="24" data-mv-create-rating="4.8" data-mv-create-total-ratings="12" data-mv-rest-url="https://thesweetbalance.net/wp-json/"><div class="mv-reviews"><div><div class="mv-reviews-stars mv-stars mv-star-ratings " role="img" aria-label="4.8 out of 5 stars"><svg class="mv-stars-svg mv-stars-empty" width="150" height="25" aria-hidden="true" viewbox="0 0 68 11.4" preserveaspectratio="none"><path d="M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z" transform="translate(0)"></path><path d="M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z" transform="translate(14)"></path><path d="M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z" transform="translate(28)"></path><path d="M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z" transform="translate(42)"></path><path d="M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z" transform="translate(56)"></path></svg><svg class="mv-stars-svg mv-stars-filled mv-stars-r-48" width="150" height="25" aria-hidden="true" viewbox="0 0 68 11.4" preserveaspectratio="none"><path d="M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z" transform="translate(0)"></path><path d="M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z" transform="translate(14)"></path><path d="M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z" transform="translate(28)"></path><path d="M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z" transform="translate(42)"></path><path d="M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z" transform="translate(56)"></path></svg></div></div><div class="mv-reviews-reviewcount"><span>4.8 Stars (12 Reviews)</span></div></div></div>
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		<h3 class="mv-create-ingredients-title mv-create-title-secondary">Ingredients</h3>

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						<h4>Sweet Shortcrust Pastry</h4>
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							2 1/4 cups plain flour						</li>
												<li data-ingredient-index="1" data-ingredient-id="14926">
							1/2 cup cold butter, grated (1 stick)						</li>
												<li data-ingredient-index="2" data-ingredient-id="14927">
							3/4 cup caster sugar						</li>
												<li data-ingredient-index="3" data-ingredient-id="14928">
							1 tsp pure vanilla extract						</li>
												<li data-ingredient-index="4" data-ingredient-id="14929">
							1 medium egg yolk						</li>
												<li data-ingredient-index="5" data-ingredient-id="14930">
							2 tbsp water (30ml)						</li>
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									<div class="mv-create-ingredient-group" data-ingredient-group="1">
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						<h4>Lemon Curd</h4>
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											<li data-ingredient-index="0" data-ingredient-id="14931">
							4 medium lemons, juice and zest						</li>
												<li data-ingredient-index="1" data-ingredient-id="14932">
							6 egg yolks and 2 whole eggs						</li>
												<li data-ingredient-index="2" data-ingredient-id="14933">
							1 cup gran. sugar						</li>
												<li data-ingredient-index="3" data-ingredient-id="14934">
							1 cup butter, salted (2 sticks)						</li>
												<li data-ingredient-index="4" data-ingredient-id="14935">
							2/3 cup cornflour						</li>
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									<div class="mv-create-ingredient-group-header">
						<h4>Italian Meringue</h4>
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							1/4 cup gran. sugar						</li>
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							2 tbsp water						</li>
												<li data-ingredient-index="2" data-ingredient-id="14938">
							1 fresh egg white						</li>
												<li data-ingredient-index="3" data-ingredient-id="14939">
							1/2 tsp cream of tartar						</li>
												<li data-ingredient-index="4" data-ingredient-id="14940">
							1/2 tsp vanilla						</li>
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		<h3 class="mv-create-instructions-title mv-create-title-secondary">Instructions</h3>
		<h4>Preparing the Pastry Shells</h4><ol><li data-step-index="0" id="mv_create_24_1">Combine the flour and grated butter using a pastry blender or food processor. Add the rest of the ingredients and mix just until pastry forms. Cover the pastry tightly with plastic wrap.</li><li data-step-index="1" id="mv_create_24_2">Refrigerate for approx. 1 hour. Preheat oven to 190°c / 370°F. Spray the tart molds with non-stick spray.</li><li data-step-index="2" id="mv_create_24_3">Roll out the pastry between parchment paper to 0.3cm / 0.12" thickness. Use a large round cutter to cut out the pastry, making sure it fills the molds. Gently press into the prepared molds, including the grooves.</li><li data-step-index="3" id="mv_create_24_4">Place a piece of parchment paper with overhangs on the pastry. Fill with dry beans, uncooked rice or pie weights. Bake for 18-20 minutes. Remove the beans or pie weights.</li><li data-step-index="4" id="mv_create_24_5">Bake for a further 4-5 minutes. Transfer to a cooling rack and let cool. Once completely cooled, take the shells out of the mold.</li></ol><h4>Making the Lemon Curd</h4><ol><li data-step-index="5" id="mv_create_24_6">In a small pot, stir 6 egg yolks with 2 whole eggs. Juice and zest the lemons. Mix the zest with the sugar. Stir everything together. Sift in the cornflour and whisk well.</li><li data-step-index="6" id="mv_create_24_7">Transfer the pot to the stove-top on medium heat and whisk continuously until smooth. Once it starts to thicken, take off the heat and add the cubed butter.</li><li data-step-index="7" id="mv_create_24_8">Strain into a bowl and cover with plastic wrap in direct contact with the curd. Refrigerate at least 30 minutes. Once completely cooled, pour into the tart shells.</li></ol><h4>Topping with Italian Meringue</h4><ol><li data-step-index="8" id="mv_create_24_9">Stir sugar and water in a saucepan on medium heat until the sugar dissolves. Increase the heat until the syrup reaches 115°c / 239°F. In the meantime, whisk the room-temperature egg white until foamy.</li><li data-step-index="9" id="mv_create_24_10">Add cream of tartar and whisk until almost at soft peaks. Slowly pour in the hot syrup while whisking.</li><li data-step-index="10" id="mv_create_24_11">Add vanilla and whisk until stiff peaks form. Transfer to a piping bag with a small french star tip. Pipe onto the lemon curd as desired and torch lightly.</li><li data-step-index="11" id="mv_create_24_12">Enjoy!</li></ol>	</div>
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		<h3 class="mv-create-notes-title mv-create-title-secondary">Notes</h3>
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			<p><p>Yield: Instead of 8 mini tarts, you can make 6 mini tarts and 6 bite-sized tartlets.</p><p>Mini Tart Size: 10cm / 3.9" </p><p>Bite-sized Tartlets Size: 5cm / 1.9" (Bake 16-17 mins with weights and 5 mins without)</p><p>Tip: To save time, prepare the lemon curd while the pastry is in the refrigerator. The meringue can be prepared while the tarts are baking. Leave this toward the end as meringue can deflate if set aside for too long.</p></p>
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					<span class="mv-create-category"><strong class="mv-create-uppercase mv-create-strong">Category:</strong> Tarts, Pies &; Pastry</span>
		
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