Mini Lemon Tarts with Torched Meringue Recipe – A Perfect Bite-Sized Citrus Dessert

Prep Time 45 mins
Cook Time 30 mins
Rest Time 1 hr
Total Time 2 hrs 15 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 12
Best Season: Summer, Spring
Description

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
  • 1.25 cup all-purpose flour (sifted)
  • 0.25 cup powdered sugar
  • 0.5 cup unsalted butter (cold, cubed)
  • 1 egg yolk (room temperature)
  • 1 tbsp cold water
  • 1 pinch salt
    • For the Lemon Curd Filling
  • 0.75 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 0.75 cup granulated sugar
  • 3 large eggs (room temperature)
  • 0.5 cup unsalted butter (cubed)
  • 1 pinch salt
    • For the Meringue Topping
  • 3 egg whites (room temperature)
  • 0.75 cup granulated sugar
  • 0.25 tsp cream of tartar
  • 0.5 tsp vanilla extract
Instructions
    Prepare the Tart Dough
  1. 1
    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.
    2. Chill the Dough
  2. 2
    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.
    3. Shape and Bake the Tart Shells
  3. 3
    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.
    4. Cook the Lemon Curd
  4. 4
    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.
    5. Fill the Tart Shells
  5. 5
    Spoon or pipe the lemon curd into the cooled tart shells. Smooth the tops and refrigerate while preparing the meringue.
    6. Make the Meringue
  6. 6
    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.
    7. Decorate and Torch
  7. 7
    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.

Keywords: lemon dessert, mini tarts, baked dessert, party dessert, elegant sweets
Read it online: https://petitepanini.com/recipe/mini-lemon-tarts-with-torched-meringue-recipe-a-perfect-bite-sized-citrus-dessert/