Best 6 Meyer Lemon Meringue Tartlets Recipes

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Indulge in a delightful culinary adventure with our exquisite Meyer lemon meringue tartlets, a symphony of flavors that will tantalize your taste buds. These individual-sized treats feature a crisp and buttery shortbread crust, filled with a velvety Meyer lemon curd that bursts with a bright and tangy citrus flavor. Topped with a cloud-like meringue, delicately torched to golden perfection, these tartlets offer a perfect balance of tartness and sweetness.

Embark on a journey of taste as you explore the three enticing variations presented in this article. The classic Meyer lemon meringue tartlets showcase the pure and vibrant flavor of Meyer lemons, while the blueberry Meyer lemon meringue tartlets introduce a burst of juicy blueberries, adding a delightful pop of color and flavor. For those with a penchant for chocolate, the chocolate Meyer lemon meringue tartlets combine the richness of dark chocolate with the zesty tang of Meyer lemons, creating a decadent and harmonious dessert experience.

With step-by-step instructions and helpful tips, this recipe guide empowers you to impress your loved ones with these delectable tartlets. Whether you're a seasoned baker or just starting your culinary journey, the detailed instructions and captivating imagery will guide you seamlessly through the process.

So, gather your ingredients, preheat your oven, and prepare to embark on a delightful baking adventure that will yield the most exquisite Meyer lemon meringue tartlets, a true testament to your culinary prowess.

Here are our top 6 tried and tested recipes!

MEYER LEMON MERINGUE TARTLETS RECIPE - (4.3/5)



Meyer Lemon Meringue Tartlets Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 24

CRUST FOR AN 8 OR 9-INCH TART PAN:
1 cup all-purpose flour
2 tablespoons sugar
Salt
1/4 teaspoon finely grated Meyer lemon zest (optional)
1 stick cold unsalted butter, cut into pieces
1/2 teaspoon pure vanilla extract
FOR 6 TARTLET PANS:
1-1/2 cups all-purpose flour
3 tablespoons sugar
Salt
1/2 teaspoon finely grated Meyer lemon zest (optional)
1-1/2 sticks cold unsalted butter, cut into pieces
LEMON CURD:
1 cup sugar
1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
8 large egg yolks (egg whites reserved for another use)
1/4 teaspoon coarse salt
1 1/4 sticks unsalted butter (10-tablespoons), cut into 1/2-inch pieces
MERINGUE:
4 large egg whites
1/4 teaspoon cream of tartar
3/4 cup plus 2 tablespoon granulated sugar
1/4 teaspoon pure vanilla extract

Steps:

  • Before starting, you can break down each of the three components a few days apart. Lemon curd stores very well in the refrigerator. I made the tart shells one day before assembling these tarts. For the tartlets (or tart): I used six non-stick tartlet pans, so I added 50% more ingredients. Otherwise, this should be enough dough for an 8-inch tart pan. Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together. Note: I used my food processor, and pulsed the dough until it resembled coarse crumbs. Stir together 1 tablespoon water and vanilla, then mix into dough. Note: I used the food processor, and pulse this until the dough just started to come together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes. Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Note: I used a rolling pin to individual cut the dough to fit into each tartlet pan. Dock each tartlet (with a fork) or tart, to prevent too much puffing of the dough while baking. Freeze for 30 minutes, to prevent shrinkage of the dough. Bake tart shell until golden, about 25 minutes. Let cool completely. For the curd: In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt. Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil). Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool. For the meringue: In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Increase speed and whisk until meringue is glossy and forms stiff peaks. Whisk in vanilla until just combined and continue blending until it forms soft peaks. To make this look fancy, pipe with a large star tip. Otherwise, top with the meringue and make swirls with the back of a spoon. I use a small kitchen blow torch to brown the meringue, or place under a broiler and watch very closely until just slightly browned.

LEMON MERINGUE TARTLETS



Lemon Meringue Tartlets image

Provided by Keegan Gerhard

Categories     dessert

Number Of Ingredients 12

Ready-made mini pastry shells
Lemon curd, recipe follows
Meringue, recipe follows
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

Steps:

  • 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.

LEMON MERINGUE TART



Lemon Meringue Tart image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 16

1 1/4 cups all-purpose flour
1/2 cup plus 3 tablespoons sugar
Kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold vegetable shortening (recommended: Crisco)
1/4 cup ice water
4 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
Lemon Filling, recipe follows
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
4 extra-large eggs
3 extra-large egg yolks (save the whites for the meringue)
1/4 cup finely grated lemon zest (6 to 8 lemons)
1/2 cup freshly squeezed lemon juice
1/8 teaspoon kosher salt

Steps:

  • Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
  • Raise the oven temperature to 425 degrees F.
  • For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
  • Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
  • Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.

MEYER LEMON MERINGUE TARTLETS



Meyer Lemon Meringue Tartlets image

A delightful fun sized version of a lemon meringue tart! Filled with sweet and tangy Meyer lemon curd and topped with a marshmallowy meringue.

Provided by Courtney

Number Of Ingredients 14

1 1/4 cup all purpose flour
3 TBS granulated sugar
1/8 tsp salt
8 TBS (4 oz) cold butter, diced
1 large egg yolk
1-2 TBS cold water
1/2 cup Meyer lemon juice, fresh squeezed
1 TBS lemon zest
5 egg yolks
1/2 cup sugar
1/4 tsp salt
6 TBS butter, diced
1/2 cup egg whites (from about 3-4 eggs)
1 cup granulated sugar

Steps:

  • Combine flour, sugar and salt into a food processor and pulse together. Add cold diced butter and pulse again until butter is broken down into very small pieces and the mixture resembles the texture of bread crumbs.
  • Combine egg yolk + 1 TBS water in a small bowl. Add to the flour/butter mixture and pulse to incorporate. Continue pulsing until the dough starts to clump together and form a ball (adding more water needed, 1 tsp at a time).
  • Place dough on a lightly floured surface and knead a few times to make it into a smooth round ball. Cover with plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 400°F.
  • Roll out dough again onto a lightly floured work surface until it is about 1/8 inch thick. For mini tarts made in a standard muffin tin, cut out twelve 3 1/2″ circles.
  • Line muffin tin with twelve paper or silicon liners. Gently ease each circle of dough into a muffin liner. Prick the bottom of tart dough with a fork a few times. Line each mini tart with a small portion of parchment paper and fill each with a few pie weights (or dried beans/rice).
  • Bake for 10 min with the weights. Remove from oven and carefully remove the pie weights. Bake for an additional 5-7 min, until the pastry is light golden brown and dry.
  • Place lemon juice, zest, yolks, sugar and salt into a medium sized saucepan and whisk to combine. Cook mixture over medium heat until it is thick enough to coat the back of a wooden spoon. Do not let the mixture come to a boil as this will cause the eggs to curdle. Remove from heat and stir in the butter until melted.
  • Strain the curd into a bowl and place plastic wrap directly on top, touching the curd so a skin doesn't form. Place in the fridge to cool for several hours or until it is set.
  • Combine egg whites and sugar in a heat proof bowl and whisk to combine. Place bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Heat the egg/sugar mixture, stirring occasionally until the sugar is dissolved. Check the mixture by rubbing a small amount between your fingers. If it feels gritty then continue heating for another few minutes. Once it is smooth and you no longer feel granules of sugar the mixture is ready.
  • Place the mixture into a bowl of a stand mixer and, using the whisk attachment, whip until stiff peaks form.
  • Once the mini tart shells are cooled and the curd is set you can start assembling. Use a spoon to fill each tartlet with the curd and smooth the top.
  • Dollop the swiss meringue on top of the curd using either a clean spoon or a pastry bag fitted with a decorative tip. You will have extra meringue.
  • (Optional: lightly toast the meringue using a kitchen torch).

CLASSIC MEYER LEMON MERINGUE TART RECIPE BY TASTY



Classic Meyer Lemon Meringue Tart Recipe by Tasty image

Here's what you need: fresh meyer lemon juice, granulated sugar, kosher salt, large eggs, large egg yolks, unsalted butter, granulated sugar, water, large egg whites, French pastry tart shell

Provided by Tasty

Categories     Desserts

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

½ cup fresh meyer lemon juice, (from 4-5 lemons)
⅔ cup granulated sugar
¼ teaspoon kosher salt
2 large eggs
4 large egg yolks
1 stick unsalted butter, chilled and cubed
1 ⅓ cups granulated sugar
⅓ cup water
4 large egg whites
1 French pastry tart shell, baked

Steps:

  • Make the Meyer lemon curd: Fill a small pot halfway with water and bring to a boil. Place a medium heatproof bowl over the pot, making sure the bottom of the bowl is not touching the water. Reduce the heat to medium-low. Add the Meyer lemon juice, sugar, salt, eggs, and egg yolks to the bowl and cook, whisking constantly, for 10 minutes, until the mixture is smooth and foamy. Add the butter, a cube at a time, whisking continuously until melted and incorporated and the curd thickens. If the mixture has curdled, strain through a fine-mesh strainer into a clean bowl.
  • Make the meringue. In a small pot, combine the water and sugar and boil over medium-high heat until the temperature reaches 180°F (82°C), about 10 minutes.
  • Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy.
  • Increase the mixer speed to high and slowly pour in the hot sugar syrup. Whip until stiff peaks form, 6-8 minutes.
  • Add the Meyer lemon curd to the tart shell and spread in an even layer. Dollop the meringue on top of the curd. Use a kitchen torch to toast the meringue until light golden brown. Chill the tart in the refrigerator for one hour until ready to serve.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 501 calories, Carbohydrate 73 grams, Fat 14 grams, Fiber 0 grams, Protein 19 grams, Sugar 72 grams

MEYER LEMON TART



Meyer Lemon Tart image

The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief. The Meyer is not as assertive as the common supermarket varieties, but it offers so much more in nuanced flavor that it is unforgettable. And these days, the Meyer's secret is finally out. A Meyer lemon contains about four times the sugar of a regular lemon, but it can be used almost interchangeably with the traditional varieties, adding a rounder edge to both sweet and savory dishes. And you can use the whole thing - from pulp to peel. This gorgeous tart is the ideal way to showcase its seductive fragrance and flavor. (Regular lemons will work well in this recipe too, but you'll likely want to add a bit more sugar.)

Provided by Amanda Hesser

Categories     dessert

Time 1h

Yield One 10-inch tart

Number Of Ingredients 12

8 ounces (2 sticks) unsalted butter, softened, plus extra for greasing pan
1/2 cup sugar
1 egg yolk
1/2 tablespoon milk
12 ounces (about 2 1/3 cups) all-purpose flour
1/4 teaspoon salt
1 1/4 pound (5 or 6) Meyer lemons
1 cup sugar
5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened, plus extra for greasing pan
7 large egg yolks
5 large eggs
1/8 teaspoon salt

Steps:

  • Make the crust: in the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk, and beat to combine. In a medium bowl, combine the flour with salt. Slowly add the flour to the butter mixture, stirring until completely blended. Gather dough into two balls. Freeze one for future use, chill the other for at least 1 hour.
  • Heavily butter a 10-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges. Prick the bottom with a fork, and place the shell in the freezer for 30 minutes.
  • While shell is in freezer, prepare lemon curd. Grate zest of lemons. Squeeze lemons to extract 1 cup of juice. In a medium nonreactive saucepan, combine juice and zest. Add remaining sugar, butter and salt. Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted.
  • In bowl of a mixer, combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended. Return mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat, and continue to stir to stop the cooking. Strain lemon curd into a bowl. Adjust sugar to taste; the curd should be tart, but may need additional sugar if the lemons were unripe. Cover with plastic wrap, pressing it right against the surface of the curd. Allow to cool.
  • Heat oven to 375 degrees. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Remove from heat and allow to cool slightly. Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes. Cover edges with foil, if necessary, to prevent over-browning. Cool to room temperature before serving.

Tips:

  • Use fresh lemons: Meyer lemons are best for this recipe, but you can also use regular lemons if you can't find Meyer lemons. Just be sure to use fresh lemons, as bottled lemon juice will not give you the same flavor.
  • Make sure your butter is cold: When you cream the butter and sugar together, it's important that the butter is cold. This will help to create a light and flaky crust.
  • Don't overmix the dough: Once you add the flour to the butter and sugar mixture, stir it just until the dough comes together. Overmixing the dough will make it tough.
  • Chill the dough before baking: After you've formed the dough into a ball, wrap it in plastic wrap and chill it for at least 30 minutes. This will help to prevent the dough from shrinking in the oven.
  • Bake the tartlets until they are golden brown: The tartlets should be baked until the crust is golden brown and the filling is set. This will take about 20-25 minutes.
  • Let the tartlets cool before serving: Once the tartlets are baked, let them cool for at least 15 minutes before serving. This will help to prevent the filling from running out.
  • Serve the tartlets with whipped cream or ice cream: Meyer lemon meringue tartlets are delicious served with whipped cream or ice cream. You can also garnish the tartlets with fresh berries or lemon zest.

Conclusion:

Meyer lemon meringue tartlets are a delicious and elegant dessert that is perfect for any occasion. They are made with a sweet and tangy lemon curd filling, a flaky crust, and a fluffy meringue topping. With a little planning and effort, you can easily make these tartlets at home. So next time you're looking for a special dessert to impress your friends and family, give Meyer lemon meringue tartlets a try!

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