There’s one dessert that always makes an appearance at my house, especially during the spring: Lemon Meringue Tartlets, whether in individual portions like these, or as one whole pie (that I could easily eat on my own). Try this bright and cheerful treat soon. It will definitely boost your spirits and satisfy your sweet-tart tooth!
I originally posted this recipe back in 2013 and have come back to finally update the photos. Not only did this help breathe new life into this post (you should see some of those old photos I’m responsible for — ugh!), but it also gave me an excuse to make these again — not that I ever need an excuse!
Lemon Meringue Tartlets are a little sweet, a little tart, creamy, and piled with fluffy, dreamy meringue. They’re also surprisingly easy to make, and if you don’t have individual tart pans, this recipes also makes one, 9-inch pie.
My dad was a fabulous baker and always made lemon meringue pie that would be piled high with fluffy meringue. His pie crust couldn’t be beat!
If you’re a pie lover, try my recipe for Fresh Peach Pie “Pop Tarts.” You’ll love the burst of fresh fruit and the fun packaging!
Lemon Meringue Tartlets: a Springtime Treat
These tartlets remind me of my dad’s sweet-tart treat, but instead of standard pie crust, I used crushed up vanilla wafter cookies (you could also use graham crackers like I did this time).
You’ll need the juice from two lemons, along with some zest, to bring you the final result of this bright dessert. These tartlets are like a lovely burst of sunshine!
If you love lemony desserts, try these Mini Sugar Cookie Cups with Lemon Curd. Talk about cute! These would be fun to serve at a party or special event.
I’m lucky that I have a lemon tree in the backyard. It’s getting to be a little late in the season for lemons, but I still have a bunch. I didn’t want my lovely lemons to go to waste, and these tartlets make a fabulous treat for Easter.
This dessert definitely appeals to your senses, from the sweet smell of the lemons as you juice and zest them to the beauty of these small, fluffy pies, and finally, the amazing fresh flavor as you dig in.
Make these Lemon Meringue Tartlets the next time you need a citrusy and delicious dessert!
Patricia Conte/Grab a Plate
Yields 5 individual tartlets, or 1, 9-inch pie
5 based on 4 review(s)
- 2 cups crushed vanilla wafer cookies (or graham crackers)
- 6 tablespoons butter, melted
- 2 lemons, juiced
- Zest from one lemon
- 3 eggs yolks (save the whites for the meringue)
- 1-1/2 cups sugar
- 1/3 cup cornstarch
- 1-1/2 cups water
- 2 tablespoons butter
- 3 egg whites
- 4 tablespoons sugar
- 1/4 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees F., and lightly spray the tartlet tins with nonstick cooking spray.
- Pulse the vanilla wafer cookies in a food processor until crumbs form. You can also place the cookies in a sealed plastic baggie and crush them with a rolling pin.
- Combine both the cookie crumbs and melted butter in a medium-sized bowl.
- Divide the cookie mixture evenly between the tins, and gently press the mixture into the bottom and up the sides of the tins.
- Place the tins on a baking sheet and bake for 8-12 minutes, just until slightly golden. Remove from the oven and cool.
- Add the egg yolks to a small bowl and beat them with a fork. Set aside.
- In a medium-sized saucepan over medium-high heat, add the sugar, cornstarch, and water, a little at a time.
- Stir constantly until the mixture begins to thicken. Bring it to a boil and cook it for another minute.
- Add half the thickened mixture to the egg yolks to temper them, and stir. Spoon that egg mixture back into the pan, simmer few a minutes, stirring, then remove the pan from the heat.
- Add the lemon juice, lemon zest and butter to the pan and mix well.
- While the filling is hot, spoon it into your cooled tartlet shells.
- Preheat your oven to 325 degrees F.
- Add the egg whites to a medium-sized bowl and beat with a hand mixer until they’re foamy.
- Add the sugar to the egg whites, a little at a time, while mixing.
- Continue to mix until smooth, stiff peaks form.
- Add the vanilla extract to the meringue while mixing.
- When ready, spoon the meringue evenly over the filling in the tins, all the way to the edges.
- Bake the tartlets for about 10-15 minutes, or until the meringue begins to brown just slightly. Keep an eye on the tartlets while baking to help ensure they don’t burn.
- Allow the tartlets to cool. Refrigerate until chilled, and serve.
Use 5, 5-inch individual tart pans for this recipe. This recipe also makes 1, 9-inch pie if you prefer. You could use either vanilla wafer cookies for the crust, or graham crackers, too.