Lemon Meringue Tarts
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These Lemon Meringue Tarts are made with Pate Sable, filled with Lemon Filling, and decorated with Meringue. I am using Chefmaster Meringue Powder to make meringue. Tarts may look complicated, but I can ensure they are easy to make at home.
Table of Contents
Why You’ll Love This Recipe
- If you like lemon desserts, you will love this recipe. Check also Lemon Cheesecake Macarons or Egg Yolk Lemon Cake.
- These tarts taste delicious. Check also Pistachio Raspberry Tarts.
- Meringue made with Meringue Powder. Try also Royal Icing or Meringue Roulade with Berries.
Ingredients
- Flour: All-purpose flour and almond flour. Make sure you are using almond flour and not almond meal.
- Butter: Unsalted butter. Use good quality butter, 82% fat if you have.
- Sugar: White granulated sugar and powdered sugar.
- Egg: Large egg.
- Lemon: Lemon juice and lemon zest.
- Meringue Powder: Meringue Powder Deluxe Chefmaster.
- Water: Boiling water.
How to Make This Recipe
In the mixing bowl of a stand mixer, sift all-purpose flour, almond flour, powdered sugar, and salt. Add cold butter. Using a pedal attachment, mix all ingredients. Add egg and mix again until it has a “sand-like” consistency. Place dough between two parchment papers and roll it to 1/8 inch thickness. Transfer parchment paper with the dough to the baking sheet pan. Chill the dough in the freezer for at least 2 hours.
Take the dough out of the freezer and remove the top parchment paper. Using the knife, cut the long strips out of the dough. Using perforated tart rings, cut the circles out of the dough. Carefully place the strips into the ring. Press the strip onto the ring and cut the strip if it is too long. Chill tart rings with the shaped tarts in the freezer for one hour. Preheat oven to 320°F. Using a knife, trim the top of the tart. Be very careful not to cut your fingers. Bake tart crust for 20 minutes. Let tart to cool at room temperature, then remove tart rings.
How to Make Lemon Filling
Place sugar, egg yolks, lemon juice, and lemon zest in a heatproof bowl over a saucepan of simmering water (double boiler) and cook over medium heat. The temperature of the mixture should reach around 80 °C (176°F). Remove it from the heat and pour the cooked curd through a sieve. Let it cool for a few minutes, then add butter. The butter will melt from the heat of the mixture. Cover with the plastic wrap directly on top so it is touching the top of the filling, and refrigerate until use.
How to Make Meringue
In the mixing bowl of a stand mixer, add sugar and boiling water. Let it cool, and make sure the sugar is dissolved. Add meringue powder and whip until stiff peaks. After that, transfer the meringue into a pastry bag with a piping tip. I used Wilton 125 and 4B.
How to Assemble
Remove tarts from refrigerator. Pipe meringue on the lemon filling. You can cover the whole tart or just a half of it. Use a kitchen torch to toast the meringue topping, optional. Refrigerate until ready to enjoy.
Expert Tips
- Use good quality butter. I used unsalted butter, but salted will also work.
- A tart crust can be made in advance and frozen for a few months. Make sure you are using an air-tight container for freezing.
- Use different piping tips for the meringue if you like.
Recipe FAQs
Store assembled tarts in the fridge for 1-2 days.
I would not recommend freezing assembled tarts.
Yes, you can fill and decorate tart crust with anything you like.
Yes, but homemade tastes better.
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Recipe
Lemon Meringue Tarts
Equipment
- 1 Stand mixer or hand mixer
- 8 Perforated tart rings
- 1 perforated air baking mat
- 1 baking sheet pan
- 1 Heatproof bowl or double boiler pan
- 1 Rolling Pin
- 1 saucepan
Ingredients
Tart Crust
- 2 cup all-purpose flour
- ⅓ cup almond flour
- ¾ cup powdered sugar
- ½ tsp salt
- ½ cup unsalted butter
- 1 egg
Lemon Filling
- 1 cup white granulated sugar
- 6 egg yolk
- ¾ cup lemon juice (approximately 5-6 lemons)
- 1 Tbsp lemon zest (from 1 lemon)
- 1 cup unsalted butter (soft)
Meringue
- ¾ cup white granulated sugar
- ½ cup boiling water
- ½ cup Meringue Powder Chefmaster
Instructions
How to Make Tart Crust
- In the mixing bowl of a stand mixer, sift all-purpose flour, almond flour, powdered sugar, and salt. Add cold butter.
- Using a pedal attachment, mix all ingredients. Add egg and mix again until it has a “sand-like” consistency.
- Place dough between two parchment papers and roll it to 1/8 inch thickness. Transfer parchment paper with the dough to the baking sheet pan. Chill the dough in the freezer for at least 2 hours.
- Take the dough out of the freezer and remove the top parchment paper. Using the knife, cut the long strips out of the dough. Using perforated tart rings, cut the circles out of the dough. Carefully place the strips into the ring. Press the strip onto the ring and cut the strip if it is too long.
- Chill tart rings with the shaped tarts in the freezer for one hour. Preheat oven to 320°F. Using a knife, trim the top of the tart.
- Bake tart crust at 320°F for 20 minutes. Let tarts to cool at room temperature, then remove tart rings.
How to Make Lemon Filling
- Place sugar, egg yolks, lemon juice, and lemon zest in a heatproof bowl over a saucepan of simmering water (double boiler) and cook over medium heat. The temperature of the mixture should reach around 80 °C (176°F).
- Remove it from the heat and pour the cooked curd through a sieve.
- Let it cool for a few minutes, then add butter. The butter will melt from the heat of the mixture.
- Cover with the plastic wrap directly on top so it is touching the top of the filling, and refrigerate until use.
How to Make Meringue
- In the mixing bowl of a stand mixer, add sugar and boiling water. Let it cool, and make sure the sugar is dissolved.
- Add meringue powder and whip until stiff peaks. Transfer the meringue into a pastry bag with a piping tip.
How to Assemble Lemon Meringue Tart
- Remove tarts from refrigerator.
- Pipe meringue on the lemon filling. You can cover the whole tart or just a half of it. Use a kitchen torch to toast the meringue topping, optional.
- Refrigerate until ready to enjoy.
Video
Notes
-
- Use good quality butter. I used unsalted butter, but salted will also work.A tart crust can be made in advance and frozen for a few months. Make sure you are using an air-tight container for freezing.Use different piping tips for the meringue.