Lemon Cream Tartlet with Meringue

Name: Lemon Cream Tartlet with Meringue
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 5 oz (140 g) unsalted butter, cold, cut into ½-inch cubes, chilled; ¾ cup (90 g) all-purpose flour; ⅛ tsp (1 g) kosher salt; 1 large egg yolk, at room temperature; 2 tbsp (30 ml) ice water; 3 large egg yolks, at room temperature; ½ cup (100 g) granulated sugar; ⅓ cup (80 ml) fresh lemon juice, strained; 2 tsp (4 g) lemon zest, finely grated from unwaxed lemons; 3 tbsp (45 g) unsalted butter, cut into small pieces, at room temperature; ½ cup (120 ml) heavy cream, cold; 1 tbsp (8 g) powdered sugar; ¼ tsp (1 ml) vanilla extract; 3 large egg whites, at room temperature, no yolk or fat present; ¼ tsp (1 g) cream of tartar; ¼ cup (50 g) granulated sugar

From the MyKitchenBank Kitchen

A French-inspired tartlet featuring a crisp butter pastry shell filled with tart lemon curd, topped with clouds of whipped cream and browned meringue. The balance of sharp lemon, rich cream, and sweet meringue creates a sophisticated dessert that's elegant enough for entertaining yet achievable for home bakers.

Prep: 45 min
Cook: 35 min
Wait: 2 hr
Total: 3 hr 20 min
Makes: 4 tartlets (3½-inch / 9 cm diameter)

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Ingredients

4 servings

For the pastry crust
5 oz (140 g) unsalted butter, cold, cut into ½-inch cubes, chilled
¾ cup (90 g) all-purpose flour
⅛ tsp (1 g) kosher salt
1 large egg yolk, at room temperature
2 tbsp (30 ml) ice water
For the lemon curd filling
3 large egg yolks, at room temperature
½ cup (100 g) granulated sugar
⅓ cup (80 ml) fresh lemon juice, strained
2 tsp (4 g) lemon zest, finely grated from unwaxed lemons
3 tbsp (45 g) unsalted butter, cut into small pieces, at room temperature
For the topping
½ cup (120 ml) heavy cream, cold
1 tbsp (8 g) powdered sugar
¼ tsp (1 ml) vanilla extract
For the meringue topping
3 large egg whites, at room temperature, no yolk or fat present
¼ tsp (1 g) cream of tartar
¼ cup (50 g) granulated sugar

Equipment (10)

Four 3½-inch (9 cm) tartlet pans with removable bottoms
Food processor or pastry cutter
Medium saucepan
Whisk
Mixing bowls (2–3)
Electric mixer or whisk
Microplane or box grater
Wooden spoon
Baking sheet
Parchment paper

Steps

Before you start

Cut butter into ½-inch cubes and chill for 30 minutes before starting pastry
Separate eggs while they're cold, then allow whites to come to room temperature (they whip better)
Zest the lemons before juicing them
Preheat oven to 375°F (190°C) about 15 minutes before baking tartlet shells

1
Make the pastry dough
- In a food processor, combine flour and salt.
- Add cold, cubed butter and pulse 8–10 times until the mixture resembles coarse sand with pea-sized butter pieces remaining (do not overwork).
- Add the egg yolk and pulse once to barely combine.
- Drizzle ice water around the mixture and pulse 2–3 times until the dough just begins to hold together when squeezed.
- Do not form a ball.
- Turn the dough onto a sheet of plastic wrap and gently gather it into a disk.
- Wrap and refrigerate for at least 30 minutes.
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Ready when: Dough holds together when squeezed but remains crumbly
Tip: Overworking the dough develops gluten, making the baked crust tough. Keep everything cold.
2
Shape tartlet shellsOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Divide the dough into 4 equal pieces.
- On a lightly floured surface, roll each piece into a 5-inch (13 cm) circle, about ⅛ inch (3 mm) thick.
- Transfer to tartlet pans, gently pressing into the bottom and sides, and trim excess dough flush with the rim.
- Prick the bottoms all over with a fork.
- Place the pans on a baking sheet and refrigerate for 10 minutes.
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Ready when: Dough is chilled and pricked
Tip: Prick the bottoms to prevent them from puffing up. Keep dough cool so the butter doesn't melt before baking.
3
Blind bake the shellsOven 375°F / 190°C
- Line each tartlet shell with parchment paper and fill with pie weights or dried beans.
- Bake at 375°F (190°C) for 12–14 minutes until the edges are pale golden.
- Remove the weights and parchment, prick any bubbles that formed, and bake for another 4–5 minutes until the bottoms are set but not browned.
- Remove from the oven and let cool for 5 minutes.
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Ready when: Edges are pale golden and bottoms are firm to the touch
Tip: Blind baking ensures a crisp shell that won't become soggy. Don't over-bake or the shells will be too hard to bite.
4
Prepare lemon curd baseOven 160°F / 70°C
- In a medium saucepan, whisk together the egg yolks and sugar until pale and thick, about 1 minute.
- Add the lemon juice and lemon zest, whisking to combine.
- Place the pan over medium-low heat and cook, stirring constantly with a wooden spoon, for 8–10 minutes.
- The mixture should reach 160°F (71°C) on a thermometer (for food safety with raw eggs) and will thicken noticeably.
- It should coat the back of the spoon and leave a trail when you drag your finger across it.
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Ready when: Mixture reaches 160°F (71°C), coats the back of a spoon, and is visibly thicker
Tip: Stir constantly to avoid scrambling the eggs. Use a thermometer to ensure it reaches a safe temperature. Do not allow it to boil rapidly.
5
Finish the lemon curd
- Remove the pan from heat and let cool for 1–2 minutes.
- Stir in the butter pieces until fully melted and incorporated, creating a glossy, smooth curd.
- Strain through a fine-mesh sieve into a bowl to remove any cooked egg particles, pushing gently with a spoon.
- Let the curd cool to room temperature, about 20 minutes.
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Ready when: Curd is smooth, glossy, and cool to the touch
Tip: Straining removes lumps and creates a silky-smooth filling. Cooling it allows the tartlet shells to set before adding the curd.
6
Whip the cream
- In a chilled bowl, whip the cold heavy cream with an electric mixer on medium-high speed until soft peaks form (about 1 minute).
- Add the powdered sugar and vanilla extract and whip until stiff peaks form, another 30–45 seconds.
- Do not overbeat or the cream will turn grainy.
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Ready when: Cream holds stiff, glossy peaks when the beaters are lifted
Tip: Use a chilled bowl and cold cream for faster whipping. Stop as soon as stiff peaks form or you risk over-whipping into butter.
7
Prepare meringue
- In a clean, grease-free bowl, combine the egg whites and cream of tartar.
- Using an electric mixer on medium speed, whip until soft peaks form, about 1–2 minutes.
- Gradually add the sugar while continuing to whip on medium-high speed until stiff, glossy peaks form, another 2–3 minutes.
- The meringue should be thick and bright white.
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Ready when: Meringue forms stiff, glossy peaks that hold their shape
Tip: Even a trace of egg yolk or fat will prevent the whites from whipping. Use an immaculately clean bowl and beaters.
8
Fill tartlets
- Divide the cooled lemon curd evenly among the four tartlet shells, filling each about halfway (about 2 tablespoons per shell).
- Top each with a dollop of whipped cream, dividing it evenly.
- Then spoon a generous dollop of meringue (about 3 tablespoons) onto each tartlet, spreading it slightly to cover the top.
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Ready when: All tartlets are filled and topped with meringue
Tip: Work quickly so the whipped cream and meringue don't deflate. You can chill the tartlets at this point for up to 30 minutes before browning.
9
Brown the meringueOven 375°F / 190°C
- Return the tartlets on the baking sheet to the oven at 375°F (190°C) and bake for 6–8 minutes, watching carefully.
- The meringue should turn light golden brown on the peaks and edges.
- Do not allow it to burn.
- Remove from the oven and let cool for 5 minutes before serving.
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Ready when: Meringue is light golden brown on the peaks and edges
Tip: Watch the meringue closely—it browns quickly and can scorch. Rotate the baking sheet halfway through if your oven has hot spots.
10
Cool and serve
- Transfer the tartlets to a wire rack and let cool for 10–15 minutes.
- This allows the shells to firm up slightly and the filling to set.
- Serve while still warm or at room temperature.
- The tartlets are best enjoyed within 2 hours of assembly, while the crust remains crisp and the meringue is chewy inside with a crisp exterior.
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Ready when: Tartlets are warm but cool enough to handle
Tip: Serve fresh for the best texture contrast between the crisp crust and creamy filling.

Good to know

Tips

Make sure there's no yolk, fat, or oil in the egg whites used for meringue—even a trace will prevent them from whipping to stiff peaks. Wash the bowl and beaters in hot soapy water and dry thoroughly.
The tartlet shells should be cooled slightly before filling with lemon curd to prevent the filling from setting too quickly. Aim for room temperature for the best texture of the finished tart.
If the tartlets must sit for more than 2 hours before serving, keep them in the refrigerator and serve cold. The crust will be softer, but the flavors remain bright. Bring to room temperature 10 minutes before serving if you prefer.
For a make-ahead option, bake the meringue on the tartlets only 30 minutes before serving. Assemble the shells with lemon curd and cream ahead, then add and brown the meringue fresh.

Make ahead

The pastry dough can be made up to 2 days ahead and kept wrapped in the refrigerator. The tartlet shells can be blind baked up to 1 day ahead and stored in an airtight container at room temperature. The lemon curd can be made up to 3 days ahead and refrigerated in an airtight container; warm to room temperature before filling. Assemble the tartlets no more than 2 hours before serving to keep the pastry crisp.

Storage & reheating

Store assembled tartlets at room temperature for up to 2 hours (the crust will soften if left longer). Individually wrapped shells and curd can be frozen separately for up to 1 month; thaw at room temperature. Leftover lemon curd keeps in an airtight container in the refrigerator for up to 3 days—serve it with pound cake or yogurt.

Substitutions

large egg whites → Swiss or Italian meringue powder (pasteurized). Use according to package directions if you're concerned about raw egg whites. The result will be slightly less silky but equally safe and delicious.
heavy cream, cold → Crème fraîche (whipped with 1 tbsp powdered sugar). Creates a tangier, slightly less sweet topping that complements the sharp lemon beautifully.
fresh lemon juice → ½ lemon juice + ¼ cup (60 ml) passion fruit or white wine. Adds complexity and soften the acidity slightly. Reduce the sugar by 1 tablespoon if using a sweeter fruit.
all-purpose flour → All-purpose flour mixed with 1 tbsp cornstarch (per ¾ cup flour). Creates an even crisper shell. Keep the ratio the same by weight (90 g total).