This tangy Mini Lemon Meringue Tarts recipe is perfect for serving at a high-tea party or morning tea. Small and petite, the mini tarts are a decadent little treat that is the ideal balance of sweet meringue, tangy lemon curd and delicious pastry.

The recipe is essentially broken down into three stages, the meringue stage, the lemon curd stage and the pastry stage, all of which are then combined at the very end to form one delicious mini-sized tart. Scrumptious!

Mini Lemon Meruinge Tarts


PREP TIME: 60 Minutes

COOK TIME: 50 Minutes



  • 1 egg white
  • 1/4 cup castor sugar
  • 1 large lemon
  • 2 eggs, lightly beaten
  • 185 g butter
  • 1/3 cup sugar
  • 1/2 cup icing sugar
  • 1 cup plain flour, sifted


  1. Preheat oven to 110C and cover the base of an oven tray with baking paper.
  2. In a small bowl, beat the egg white until stiff peaks form.
  3. Gradually add the sugar, beating continually until the mixture is thick and glossy.
  4. Fill a piping bag with the mixture and pipe 12 evenly sized twirls on to the baking paper.
  5. Using a teaspoon, press down any peaks on the meringue.
  6. Bake for 20 – 30 minutes or until the meringues are dry and can be easily removed from the paper.
  7. Meanwhile, finely great the rind of the lemon and squeeze the juice.
  8. Strain the beaten eggs through a sieve.
  9. In a double saucepan over simmering water, combine 60 g of butter, rind, lemon juice and sugar and stir over heat until mixed well.
  10. Remove top section of the double boiler and stir in the beaten eggs, mixing well.
  11. Place back over boiling water and stir until mixture has thickened.
  12. Pour into a bowl and allow to cool.
  13. For the shortbread pastry, grease a 12 hole mini muffin tray and turn the oven up to 180C.
  14. Cream the remaining 125 g butter and icing sugar until fluffy and and creamy in colour.
  15. Add in flour and mix to a soft dough.
  16. To assemble the tarts, divide the dough into 12 portions and roll each into a ball.
  17. Place a ball in each cup of the muffin tray and, with a floured finger, make an indent in the centre of each ball.
  18. Spoon 1 – 2 teaspoons of the lemon curd into each hole, taking care not to over fill, and bake for 20 minutes.
  19. Remove from oven and allow to cool before removing from tin.
  20. Add a little extra lemon curd to each where necessary and dust with icing sugar.
  21. Place a baby meringue on top of each tart and serve.

Try out this recipe for yourself and tell us what you thought of it in the comment section below!

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