Lemon Meringue Tartlet

Name: Lemon Meringue Tartlet
Prep time: 30 min
Cook time: 23 min
Total time: 53 min
Cuisine: International
Ingredients: 250 g of flour; 125 g of butter (cold, diced); 1 eggs; 80 g of powdered sugar; 1 pinch of salt; 4 lemons ((juice and zest)); 200 g of sugar; 4 eggs; 50 g of butter; 1 tbsp of cornstarch; 4 egg whites; 200 g of sugar

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This tartlet combines a shortcrust pastry, a lemon cream and a meringue. 🍋 Placing it under the broiler caramelizes the meringue and creates contrast.

Total time: 53 min
Prep: 30 min
Cook: 23 min
Rest: 1 h
Difficulty: Medium
Per person: €1.08

By the CookinBreak team

Goes well with

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As a main

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To drink

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Nutrition facts

per serving · estimate

350kcal

Protein4 g5%
Carbs50 g57%
Fat15 g38%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🔥 For a perfectly golden meringue, use a kitchen torch instead of the oven broiler. ✨

Freezing : Can you freeze this recipe?

Not recommended

Meringue does not freeze well (texture, moisture). The crust softens. Not recommended.

Storage : How long does it keep?

The meringue breaks down quickly and the crust softens. Not suitable.

Making ahead : Can you make it the day before?

Yes

Baked crust and lemon cream keep 24h in the fridge. Whip the meringue just before serving.

Reheating : How do you reheat it?

Not meant to be reheated. Enjoy fresh or at room temperature.

Variations

Brown the meringue with a torch rather than under the broiler for a more even color.
Replace the lemons with limes for a tangier version.
Make one large tart instead of individual tartlets.

Mistakes to avoid

Not stirring the lemon cream: stir constantly over low heat so it thickens without the eggs cooking into lumps.
Filling shells that are still warm: let the tartlet shells and the cream cool before assembling.
Forgetting to prick the dough: prick the bottom with a fork before baking.

Frequently asked questions

How do you make a shortcrust dough for tartlets?

Mix the flour, powdered sugar and salt, add the cold butter and rub it in with your fingertips, then mix in the egg. Line the tartlet pans, prick the bottoms and bake for 15 to 20 minutes at 180 °C.

How do you get the lemon cream right?

In a saucepan, combine the juice and zest of 4 lemons, the sugar, the eggs and the cornstarch, then heat over low heat, stirring constantly. Off the heat, stir in 50 g of butter and let cool.

How do you brown the meringue on the tartlets?

Pipe the meringue onto the tartlets filled with cream, then place them under the oven broiler for 2 to 3 minutes, until the meringue is lightly golden. Watch them the whole time.

How do you whip the meringue?

Whip the 4 egg whites to stiff peaks with a pinch of salt, then gradually add 200 g of sugar while continuing to beat until the meringue is firm. You can then pipe it with a piping bag.