Sweet Bakery Lemon Meringue Tarts
Indulge in the buttery elegance of these Sweet Bakery Lemon Meringue Tarts—a gourmet treat that balances zesty citrus with sweet, pillowy meringue. Featuring a golden, flaky tart shell made from scratch, these individual desserts are filled with a silky homemade lemon curd bursting with fresh lemon juice and zest. Crowned with a cloud of toasted meringue, these tarts are as visually stunning as they are delectably tangy and sweet. Perfect for special occasions or an elevated afternoon tea, this recipe highlights classic baking techniques such as blind baking, curd preparation, and meringue topping for a truly bakery-quality finish at home. Serve chilled or at room temperature for a dessert that’s sure to impress!
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Ingredients
- 250 g All-purpose flour
- 125 g Unsalted butter (cold, cubed)
- 50 g Granulated sugar
- 2 large Egg yolk
- 30 ml Cold water
- 120 ml Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- 150 g Granulated sugar (for lemon curd)
- 3 large Eggs
- 60 g Unsalted butter (for lemon curd)
- 4 large Egg whites
- 200 g Granulated sugar (for meringue)
- 1 teaspoon Cream of tartar
Directions
Step 1
Preheat the oven to 180°C (350°F). Lightly grease 8 individual tart tins or a muffin tin.
Step 2
To make the tart shells, combine the flour and sugar in a large bowl. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.
Step 3
Add the egg yolks and cold water, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 4
Roll out the chilled dough on a lightly floured surface to a thickness of about 3mm. Cut out circles slightly larger than the tart tins. Press the dough into the tins, trimming the excess, and prick the bottoms with a fork.
Step 5
Blind bake the tart shells by lining them with parchment paper and filling them with dried beans or pie weights. Bake for 12-15 minutes, then remove the weights and bake for an additional 5 minutes or until golden. Let the shells cool completely.
Step 6
To make the lemon curd, whisk together the lemon juice, lemon zest, sugar, and eggs in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens, about 8-10 minutes.
Step 7
Remove the curd from the heat and whisk in the butter until smooth. Let the curd cool slightly, then spoon it into the baked tart shells. Refrigerate while you prepare the meringue.
Step 8
In a clean, grease-free bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, a tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
Step 9
Spoon or pipe the meringue over the cooled lemon curd, making sure to seal the edges completely. Use the back of a spoon to create peaks.
Step 10
Place the tarts under a preheated broiler or use a kitchen torch to toast the meringue until golden brown. Keep a close eye to avoid burning.
Step 11
Allow the tarts to cool before serving. Enjoy your Sweet Bakery Lemon Meringue Tarts!
Nutrition Facts
| Serving size | (1310.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4224.8 |
| Total Fat 176.6g | 0% |
| Saturated Fat 103.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1332.7mg | 0% |
| Sodium 477.9mg | 0% |
| Total Carbohydrate 608.4g | 0% |
| Dietary Fiber 8.3g | 0% |
| Total Sugars 406.3g | |
| Protein 66.2g | 0% |
| Vitamin D 198.0IU | 0% |
| Calcium 237.5mg | 0% |
| Iron 15.9mg | 0% |
| Potassium 1411.0mg | 0% |
Source of Calories