Lemon Meringue Tartlets

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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


1 part egg white

1 1/2 parts sugar


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

Meyer Lemon Curd:

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.

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