Lemon Meringue Tarts

Ingredients

• 133 g (1 cup plus 1 tablespoon), plus extra for dustingplain flour
• 2.5 ml (1/2 teaspoon)kosher salt
• 113 g (8 tablespoons, or 1 stick), chilled and sliced into very thin patsunsalted butter
• 60 ml (1/4 cup)ice water
• 4 largeegg yolks, with the whites reserved for the meringue
• 43 g (1/3 cup)cornflour
• 267 g (1 1/3 cups)sugar
• 355 ml (1 1/2 cups)water
• 1.25 ml (1/4 teaspoon)kosher salt
• 43 g (3 tablespoons)unsalted butter
• 120 ml (1/2 cup) lemon juice, plus 15 ml (1 tablespoon) lemon zestlemon
• 4 largeegg whites
• 110 g (1/2 cup plus 2 1/2 teaspoons)sugar
• 2.5 ml (1/2 teaspoon)cream of tartar
• 1.25 ml (1/4 teaspoon)kosher salt

Instructions

1. 1

   Chill the moulds

   For the crust, put 12 matching 8 cm brioche à tête moulds in the freezer.

2. 2

   Make the dough

   Pulse the flour and salt in a food processor 2 to 4 times. Add the butter and pulse 8 to 10 times, until the mixture looks mealy and has no large butter pieces. Add the water and pulse 5 times; the mixture should hold together when squeezed. Tip it onto cling film, gather the film around it, and press the dough into a ball. Flatten it into a 2.5 cm-thick disc and refrigerate for 15 minutes.

3. 3

   Roll and cut

   Unwrap the chilled dough and place it on a lightly floured sheet of baking parchment. Dust the top lightly with flour, cover with a second sheet of parchment and roll to 3 mm thick. Cut out 6 circles with a 13 cm biscuit cutter, re-rolling the dough once if needed.

4. 4

   Line the moulds

   Take the brioche moulds from the freezer and line 6 with the pastry, pressing it gently into all the ridges. Run a rolling pin lightly over the rims to trim the edges. Place an empty mould inside each pastry-lined one and freeze the nested moulds for 15 minutes.

5. 5

   Heat the oven

   Meanwhile, heat the oven to 150°C and place one rack in the centre and a second rack just below it.

6. 6

   Bake the shells

   Take the nested moulds from the freezer and place them upside down directly on the centre rack, with a baking tray on the rack below to catch any butter. Bake for 30 minutes. Remove them from the oven, turn them right-side up and lift off the top moulds.

7. 7

   Brown the pastry

   Raise the oven temperature to 200°C and return the tart shells to the oven for about 10 minutes, until golden. Cool them completely on a wire rack before removing them from the moulds.

8. 8

   Whisk the yolks

   For the lemon filling, whisk the egg yolks in a medium non-reactive bowl until lighter in colour, then set aside.

9. 9

   Cook the starch

   Whisk the cornflour, sugar, water and salt together in a medium saucepan. Bring to a simmer over a medium heat, then take the pan off the heat. Slowly pour the hot starch mixture into the yolks in a steady stream, whisking constantly, until about a third has been incorporated. Return the mixture to the saucepan, whisk in the butter and heat until it just boils.

10. 10

    Finish the filling

    Stir in the lemon juice and zest, lower the heat to medium-low and whisk constantly until the mixture returns to a boil. Cook for 1 minute, then transfer it to a medium bowl set over an ice bath. Stir occasionally until it is just slightly warmer than room temperature; do not chill it or let it cool completely, as it will become hard to spread. Spoon or pipe the filling into the shells until level with their tops. Let the filled tarts cool completely on a wire rack while you make the meringue.

11. 11

    Whip the meringue

    For the meringue, whisk the egg whites until foamy in the heatproof bowl of a stand mixer. Add the sugar, cream of tartar and salt. Set the bowl over a pan of simmering water and whisk constantly until the mixture reaches 74°C. Return the bowl to the mixer and beat at medium-high speed until medium-stiff peaks form. Increase the speed to high and beat until stiff peaks form, about 5 minutes total. Transfer the meringue to a piping bag fitted with a star nozzle.

12. 12

    Top and brown

    Pipe the meringue over the cooled tarts. Brown it under a low grill for about 1 minute or use a kitchen torch.

What are lemon meringue tarts?

Lemon meringue is a classic combination of sharp citrus filling and sweet, airy egg-white topping, usually set in pastry. These individual versions use crisp shells baked in brioche à tête moulds rather than one large pie.

The method builds the dessert in separate stages: the pastry is baked until golden, the lemon filling is thickened on the hob, and the meringue is cooked over simmering water before it is whipped. That gives each component time to cool or set before assembly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 564 calories, 7g protein, 83g carbs, 30g fat.

The flour and sugars provide most of the carbohydrates, while the butter in the pastry and filling supplies much of the fat. Egg yolks and whites contribute protein, with the butter also adding saturated fat. Balance a tart with fresh fruit and a lighter meal alongside rather than another rich dessert.

The pastry and moulds

Cold butter: pulsing it into the flour leaves small pieces that help make a tender, flaky shell. Work in short pulses and stop once there are no large butter lumps.

Nested moulds: placing an empty mould inside each pastry-lined one holds the shells in shape as they bake upside down. Freezing the lined moulds first helps the pastry stay in place.

Getting a smooth lemon filling

Temper the yolks: add the hot cornflour mixture gradually while whisking continuously. This brings the yolks up to temperature without scrambling them.

Keep whisking: once the lemon juice and zest are added, cook the filling until it boils again, then give it the full extra minute. Cooling it only to just above room temperature keeps it spreadable for filling the shells.

Meringue texture and doneness

Heat the mixture: whisk the whites, sugar, cream of tartar and salt over simmering water until they reach 74°C. Keep the bowl moving and whisking so the mixture heats evenly.

Watch the peaks: medium-stiff peaks form first, then the meringue should become firm and hold its shape after about 5 minutes of whipping in total. Pipe it over the tarts once the filling is completely cool.

Timing the stages

The stated total time is 270 minutes, with chilling, baking and cooling all contributing. Allow the shells to cool completely before removing them from their moulds, and give the filled tarts time to cool fully before adding the meringue.

The filling can be made while the pastry shells cool. Keep the meringue as the final component so it can be piped soon after whipping.

Serving the tarts

Serve the tarts once the meringue has been browned and the topping has had a moment to settle. A small portion of fresh berries or sliced fruit alongside adds a fresh contrast to the rich pastry and sweet topping.

Use a sharp knife to cut through the meringue and pastry cleanly. If using a kitchen torch, brown the tops just before serving for the freshest finish.

Recipe notes & tips

• Keep the pastry butter cold so it stays in small pieces as you pulse the dough.
• Use baking parchment above and below the dough to make rolling easier and reduce sticking.
• Whisk constantly as you stream the hot starch mixture into the yolks.
• Stop cooling the lemon filling while it is still slightly warm so it remains easy to pipe or spread.
• Check the meringue temperature with a thermometer before whipping it in the mixer.
• Brown the meringue briefly and watch it closely, as it colours quickly under the grill.

Variations

• Add berries: serve each tart with a few fresh raspberries or blueberries.
• Use lime: replace the lemon juice and zest with lime for a sharper citrus variation.
• Add vanilla: stir a little vanilla into the cooled lemon filling for a softer aroma.
• Change the piping: use a plain nozzle or spread the meringue in swirls with a spoon.
• Make one tart: bake the pastry in a single larger tart tin, adjusting the bake to suit its size.

Common mistakes to avoid

• Warm pastry: keep the dough and moulds cold so the shells hold their shape.
• Scrambled yolks: pour the hot starch mixture in slowly while whisking without stopping.
• Lumpy filling: whisk thoroughly as the mixture heats and returns to a boil.
• Overcooled filling: pipe it while it is just warmer than room temperature, before it firms up.
• Soft meringue: whip until the peaks hold their shape before piping.
• Burnt topping: stay beside the grill and remove the tarts as soon as the meringue browns.

How to store

Keep the finished tarts covered in the refrigerator and eat within 2 days. The pastry may soften over time, and the meringue is best freshly browned; avoid reheating the assembled tarts.

Frequently asked questions