Best Lemon Meringue Tartlets Recipe

If you're in the mood for a zesty treat, these delightful lemon meringue tartlets are the perfect indulgence. With a crisp, buttery pastry base and a tangy lemon curd filling, they are topped with the lightest, fluffiest meringue that adds a wonderful contrast to the smooth filling.

Ingredients:

For the pastry:

• 200g plain flour
• 100g unsalted butter, chilled and diced
• 50g icing sugar
• 1 large egg yolk
• A splash of cold water

For the lemon filling:

• 3 large eggs
• 150g caster sugar
• 100ml freshly squeezed lemon juice
• Zest of 2 lemons
• 50g unsalted butter

For the meringue:

• 3 large egg whites
• 150g caster sugar

Instructions:

1. Make the Pastry: In a mixing bowl, combine the flour, butter, and icing sugar. Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the egg yolk and add a splash of cold water, mixing until the dough comes together. Wrap in cling film and chill for 30 minutes.

2. Bake the Tartlet Shells: Preheat the oven to 180°C (160°C fan). Roll out the pastry and cut into circles to fit your tartlet tins. Line the tins with pastry, prick the bases with a fork, and bake for 15 minutes or until golden. Allow to cool.

3. Prepare the Lemon Filling: Whisk the eggs and sugar together in a bowl until pale. Mix in the lemon juice and zest, then add the butter. Place the bowl over a pan of simmering water and stir until the mixture thickens. Pour the filling into the cooled tartlet shells.

4. Make the Meringue: Whisk the egg whites in a clean bowl until soft peaks form. Gradually add the caster sugar, continuing to whisk until glossy and stiff peaks develop.

5. Assemble and Bake: Spoon the meringue over the lemon curd, swirling it for an artistic finish. Bake in the oven at 160°C (140°C fan) for about 10 minutes, or until the meringue is golden.

Allow the tartlets to cool before serving. These charming lemon meringue tartlets are sure to impress, bringing a taste of sunshine to any occasion!