Lemon Meringue Tartlets

  • Ready-made mini pastry shells
  • Lemon curd, recipe follows
  • Meringue, recipe follows
  • Meyer Lemon Curd:
  • 4 egg yolks (pasteurized)
  • 4 whole eggs
  • 6 1/2 ounces granulated sugar
  • 1 cup Meyer lemon juice
  • 3 Meyer lemons, zested
  • 1 sheet gelatin
  • 6 ounces butter, cut into cubes
  • Meringue:
  • 1 part egg white
  • 1 1/2 parts sugar
Watch how to make this recipe.

Spoon a little of the lemon curd into each pastry shell. Pipe a swirl of meringue on top and serve.

To make lemon curd:

Combine all of the ingredients, except butter, and whip over a double boiler. Whisk the mixture until thickened. Strain the curd into a mixing bowl and mix with paddle to cool.

Once the mixture is 140 degrees F add the butter and mix until cool. Store refrigerated, well wrapped, until ready to use.

To make meringue:

In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved.

Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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