Mini Lemon Tarts with Torched Meringue are bright, elegant bite-sized desserts that combine a crisp, buttery tart shell, a silky lemon curd, and cloud-like meringue finished with a quick torch for caramelized peaks. They’re showstoppers at parties and simple enough to make for a special weekend treat. In this post I’ll walk you through every step, share technique tips I’ve learned over years in professional pastry kitchens, and offer variations, storage advice, and troubleshooting so your tarts come out perfect every time.
Why these mini lemon tarts work
These tarts succeed because they balance texture and flavor. A tender, flaky tart shell provides a crisp contrast to the dense, silky lemon curd. The torched meringue adds lightness, sweetness, and a caramelized finish that softens the curd’s acidity without muting it. Making them mini concentrates flavor, so one small tart feels indulgent. The format also makes timing and portions easier for entertaining.
At-a-glance recipe summary
- Yield: 12 mini tarts
- Prep time: 45 minutes (hands-on)
- Bake time: 15–18 minutes (for tart shells)
- Lemon curd cook time: 10–12 minutes on the stovetop (indirect heat)
- Meringue time: 8–10 minutes to whip and finish
- Cooling / rest time: ~1 hour total (includes chilling dough and shells)
- Difficulty: Intermediate
Ingredients
For the tart shells
1.25 cup all-purpose flour (sifted)
0.25 cup powdered sugar
0.5 cup unsalted butter (cold, cut into cubes)
1 egg yolk (room temperature)
1 tbsp cold water
1 pinch salt
For the lemon curd filling
0.75 cup fresh lemon juice (about 3–4 lemons, strained)
1 tbsp lemon zest (finely grated)
0.75 cup granulated sugar
3 large eggs (room temperature)
0.5 cup unsalted butter (cut into small cubes)
1 pinch salt
For the torched meringue
3 egg whites (room temperature)
0.75 cup granulated sugar
0.25 tsp cream of tartar
0.5 tsp vanilla extract
Equipment you’ll need
- Mini tart pans or a 12-cup mini tart tin (approximately 7–8 cm / 2.5–3 in diameter)
- Mixing bowls (one large, one medium)
- Pastry cutter or food processor (optional, for the dough)
- Rolling pin
- Fork for docking shells
- Baking sheet
- Parchment paper (optional)
- Heatproof bowl and small saucepan (for bain-marie)
- Whisk and spatula
- Electric mixer (stand or handheld) for meringue
- Piping bag and plain or star tip (optional)
- Kitchen torch (preferred) or oven broiler (careful, as broilers can brown unevenly)
- Fine grater or zester
The method — step by step with professional tips
Make the tart dough
- Combine dry ingredients
In a large bowl, whisk together the sifted flour, powdered sugar, and a pinch of salt. Powdered sugar helps keep the crust tender and adds subtle sweetness. - Cut in the butter
Add the cold, cubed butter. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs with some pea-sized pieces of butter remaining. The small bits of butter are essential — they melt during baking and give the shell flakiness.
Tip: Keep everything cold. If the butter warms up, pop the bowl into the fridge for 5–10 minutes before proceeding.
- Add egg yolk and water
Add the egg yolk and one tablespoon cold water. Use a fork or spatula to bring the dough together until it just holds when pressed. Avoid overworking: over-kneading develops gluten and makes the shell tough. - Chill the dough
Form the dough into a flat disc, wrap it tightly in plastic wrap, and chill for at least 30 minutes. Chilling relaxes the gluten and firms the butter, which results in a tender, non-shrinking shell.
Roll, line, and blind-bake the mini shells
- Preheat and prepare
Preheat the oven to 180°C. Lightly flour your work surface and rolling pin. - Roll and cut
Roll the dough to about 2.5–3 mm (1/8 inch) thickness. Use a round cutter slightly larger than your tart pans and gently press rounds into each pan. Trim any excess dough. Press the dough gently up the sides so the base is even. - Dock or blind-bake
Prick the base with a fork (docking) to prevent bubbles. For perfect shortcrust, you can blind-bake using parchment and baking beans for 10–12 minutes, then remove the beans and bake another 3–5 minutes until the base is a very light golden. If you prefer a slightly less parchmentstep, simply bake for 15–18 minutes until the shells are lightly golden all over.
Tip: If your shells puff, weigh them down with parchment and beans or pie weights. Weights also encourage a flatter bottom for neat filling.
- Cool completely
Transfer the tins to a wire rack and cool completely before filling. Hot shells will steam the curd and can become soggy.
Make the lemon curd
- Whisk the base ingredients
In a heatproof bowl, whisk together the fresh lemon juice, lemon zest, sugar, eggs, and a pinch of salt until smooth. - Cook gently over a bain-marie
Place the bowl over a saucepan of simmering water (bain-marie), making sure the bottom of the bowl does not touch the water. Stir constantly with a spatula or whisk. The curd will slowly thicken; this can take 8–12 minutes. You’re aiming for a thickened custard that coats the back of a spoon.
Tip: Temperature control is everything. Overheating will scramble the eggs. Keep the water at a gentle simmer and stir continuously.
- Finish with butter
Remove from heat and whisk in the cold butter cubes a few at a time until fully incorporated and glossy. The butter enriches the curd and helps it set silky-smooth. - Strain and cool
For ultra-smooth curd, strain the mixture through a fine sieve into a clean bowl to remove any cooked egg bits or zest. Cover with plastic wrap pressed to the surface to prevent a skin from forming. Cool to room temperature, then chill until slightly firm — about 30 minutes.
Tip: If your curd is too thin after cooling, gently return it to very low heat and stir until it reaches spreadable consistency; add a small butter cube if needed to enrich and thicken slightly.
Fill the shells
- Portion the curd
Spoon or pipe the lemon curd into the cooled tart shells. Fill each shell nearly to the top but leave a small rim so the meringue sits neatly on top. - Chill briefly
Chill the filled tarts for 15–20 minutes so the curd firms and holds the meringue.
Prepare and torch the meringue
- Whip the egg whites
In a clean, dry bowl, add the room-temperature egg whites and cream of tartar, then whisk with an electric mixer until soft peaks form. The cream of tartar stabilizes the whites for glossy meringue. - Add sugar gradually
With the mixer running, add the sugar 1–2 tablespoons at a time. Continue whipping until the meringue is shiny and forms stiff peaks. The sugar should be fully dissolved; rub a bit between your fingers — it should feel smooth, not grainy. - Flavor and pipe
Fold in the vanilla extract. Transfer the meringue to a piping bag fitted with your preferred tip (a round tip gives modern domed peaks; a star tip gives ridged peaks). Pipe generous swirls or peaks on each tart, creating height that will caramelize beautifully. - Torch to finish
Using a kitchen torch, gently brown the meringue peaks by sweeping the flame evenly across each tart. Aim for golden tips and light caramelization rather than scorching. If you don’t have a torch, place the tarts under a preheated broiler for 10–30 seconds, watching constantly — broilers have hot spots and can burn the meringue quickly.
Tip: If the meringue weeps (beads of liquid form), it’s usually due to over-beating or humidity. Use the freshest eggs and serve promptly.
Timing and workflow for efficiency
If you’re making these for a gathering, follow this timeline:
- Hour 0: Make dough and chill (30–45 minutes).
- Hour 0.45: Roll and blind-bake shells (15–20 minutes). Cool.
- Hour 1.10: Make lemon curd on bain-marie and chill until thick (30 minutes).
- Hour 1.40: Fill shells and chill for 15–20 minutes.
- Hour 2.00: Whip meringue, pipe, and torch just before serving.
Many components can be made ahead: shells can be baked 1–2 days ahead; lemon curd keeps 4–5 days refrigerated in a sealed jar. Meringue should be made and torched just before serving for the best texture and appearance.
Troubleshooting common issues
Why did my tart shells shrink?
Overworking the dough, not chilling long enough, or pressing the dough too aggressively into the pan can cause shrinkage. Chill the dough well and avoid stretching in the pan.
Why is my lemon curd grainy?
Overcooking will scramble the eggs, creating graininess. Cook slowly over a bain-marie and strain the curd. Also, using overly hot citrus can affect texture; ensure consistent gentle heat.
Why did my meringue weep or collapse?
Weeping can happen in humid conditions or if the sugar wasn’t dissolved fully. Use fresh egg whites, add sugar gradually, and ensure the mixer bowl is totally grease-free. Swiss meringue (heated egg whites and sugar then whipped) is more stable if humidity is a problem.
Why did my meringue burn with the torch?
Keep the torch moving and use short bursts. Focus the flame on peaks and avoid holding it too close. If using a broiler, keep the tray very close to the heat and watch constantly — broilers brown faster than torches.
Variations and adaptations
Gluten-free tart shells
Use a gluten-free all-purpose flour blend and add 1–2 tablespoons almond flour for structure. Chill well and bake a little longer at a slightly lower temperature (170°C) to avoid over-browning.
Dairy-free lemon curd
Replace butter with a neutral flavored coconut oil or dairy-free butter. Use full-fat coconut milk (2–3 tbsp) to mimic richness if desired. The curd will be slightly less creamy but still excellent.
Vegan option
Vegan meringue (aquafaba) can substitute egg-white meringue. Whip aquafaba with sugar and cream of tartar until stiff peaks form; torch carefully, noting aquafaba browns differently. For the curd, use silken tofu blended with lemon, sugar, and a thickener like cornstarch, cooked gently.
Swiss meringue for stability
If you need a more stable topping (for hotter climates or longer display time), make Swiss meringue: gently heat the egg whites with sugar over a bain-marie to 71°C, then whip to stiff peaks and add vanilla.
Citrus variations
Swap lemon for lime, yuzu, or blood orange for a seasonal twist. Adjust sugar slightly depending on fruit acidity and sweetness.
Add texture
Top with toasted sliced almonds, pistachios, or a thin shard of honeycomb for crunch. For a modern look, add a translucent disc of spun sugar or a mini candied lemon slice.
Serving suggestions and pairings
Mini Lemon Tarts with Torched Meringue are lovely on dessert platters, tea tables, or as petit fours after dinner. Pair with:
- A light sparkling wine or prosecco for parties.
- Earl Grey tea or green tea for a non-alcoholic pairing.
- A scoop of vanilla frozen yogurt or crème fraîche dollop on the side for contrast.
For plating: place 3–4 mini tarts on a simple white plate, sprinkle a little extra lemon zest, and serve with small edible flowers or micro-mint for color.
Storage and make-ahead
- Tart shells: baked and cooled, store in an airtight container at room temperature for up to 48 hours.
- Lemon curd: store in a sealed jar in the refrigerator for up to 5 days.
- Assembled tarts with meringue: best consumed the same day. If torched, store refrigerated for up to 24 hours but note meringue texture will soften over time.
- Freezing: baked shells freeze well for up to 1 month. Thaw at room temperature and fill with chilled curd when ready to serve. Do not freeze meringue-topped tarts.
Nutrition and portioning
These are indulgent small desserts; one mini tart is a satisfying single-serve portion. Nutrition will vary based on exact ingredients and sizes, but a typical mini tart (about 50–60 g) will contain roughly 150–220 kcal depending on butter and sugar quantities. For lighter options, reduce sugar modestly in the curd and serve smaller portions.
Final thoughts
Mini Lemon Tarts with Torched Meringue are a beloved classic for a reason: they’re visually impressive, compact, and deliver a sophisticated harmony of textural contrasts and flavors. The steps are straightforward, but the results reward care and attention to temperature and technique. Make the dough and curd ahead, and finish with meringue and torching shortly before serving for the best presentation and texture.
Mini Lemon Tarts with Torched Meringue Recipe – A Perfect Bite-Sized Citrus Dessert
These Mini Lemon Tarts with Torched Meringue feature a crisp buttery tart shell filled with smooth, tangy lemon curd and topped with light, cloud-like meringue gently torched to golden perfection. Elegant yet approachable, these bite-sized desserts are perfect for parties, celebrations, or anytime you crave a bright citrus treat.
Ingredients
For the Tart Shells
For the Lemon Curd Filling
For the Meringue Topping
Instructions
Prepare the Tart Dough
- In a mixing bowl, combine flour, powdered sugar, and salt. Add cold butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and cold water, mixing gently until the dough comes together. Do not overwork.
Chill the Dough
- Shape the dough into a flat disc, wrap tightly, and refrigerate for at least 30 minutes. This helps relax the gluten and ensures a crisp tart shell.
Shape and Bake the Tart Shells
- Preheat the oven to 180°C. Roll out the chilled dough on a lightly floured surface and cut circles to fit mini tart pans. Press gently into the molds, trim excess, and prick the base with a fork. Bake for 15–18 minutes until lightly golden. Cool completely.
Cook the Lemon Curd
- In a heatproof bowl, whisk lemon juice, zest, sugar, eggs, and salt. Place over a pot of simmering water and stir continuously until thickened. Remove from heat and whisk in butter until smooth. Let cool slightly.
Fill the Tart Shells
- Spoon or pipe the lemon curd into the cooled tart shells. Smooth the tops and refrigerate while preparing the meringue.
Make the Meringue
- Whip egg whites with cream of tartar until soft peaks form. Gradually add sugar while whipping until stiff, glossy peaks form. Mix in vanilla extract gently.
Decorate and Torch
- Pipe or spoon meringue over each tart, creating peaks. Use a kitchen torch to lightly brown the meringue until golden. Chill briefly before serving.
Note
Tart shells can be baked one day ahead and stored in an airtight container.
Lemon curd keeps well in the refrigerator for up to 5 days.
If you don’t have a torch, briefly place tarts under the oven grill, watching closely to avoid burning.
For extra stability, Swiss meringue can be used instead of classic meringue.
