Introduction
Strawberry Lemon Meringue Tarts are a dessert that feels like a celebration in every bite. These little tarts combine the classic tangy-sweet elements of a traditional lemon meringue pie, but with a fresh twist. The bright, zesty lemon curd pairs perfectly with the sweetness of juicy strawberries, and the buttery, crisp tart shell provides the ideal base for this delightful filling. Topped with a fluffy, golden meringue, these individual-sized tarts offer a light yet indulgent treat that’s as fun to make as it is to eat.
The first time I made Strawberry Lemon Meringue Tarts, I couldn’t believe how quickly they became a family favorite. The process of making the lemon curd and preparing the meringue was surprisingly easy, and when they came out of the oven, the meringue had a perfect golden color that was almost too beautiful to eat. But the best part was the balance of flavors—tangy lemon, sweet strawberries, and a light, airy meringue that melted in my mouth. Each bite was like a burst of sunshine.
What I love most about these tarts is how versatile they are. They’re perfect for a summer picnic, a spring gathering, or a special celebration like a birthday or holiday. The refreshing lemon and strawberry flavors make them a crowd-pleaser, while the individual-sized portions add an elegant touch to any dessert spread. Whether you’re serving them for a special occasion or simply enjoying them on a warm afternoon, Strawberry Lemon Meringue Tarts are sure to be a hit that will leave everyone asking for more.
Perfect for:
- Summer gatherings
- Special celebrations
- Holiday desserts
- Tea parties
- Dessert buffets
Why You’ll Love This Strawberry Lemon Meringue Tarts Recipe
Here’s why Strawberry Lemon Meringue Tarts will become your new go-to dessert:
- Perfect Balance of Sweet and Tart: The sweet strawberry topping perfectly complements the tangy lemon curd, creating a delightful balance of flavors in every bite.
- Individual Servings: These tarts are served in individual portions, making them perfect for gatherings and giving each guest their own beautiful dessert.
- Light and Refreshing: The combination of fresh strawberries, lemon curd, and airy meringue creates a light and refreshing dessert, ideal for warm weather.
- Flaky, Buttery Tart Crust: The buttery, crisp tart shell adds a satisfying crunch to each bite and complements the smooth lemon filling and fluffy meringue.
- Impressive and Elegant: These tarts look elegant and sophisticated, making them a showstopper for dinner parties or holiday meals.
Preparation and Cooking Time
- Total Time: 3 hours
- Preparation Time: 1 hour
- Chilling Time: 1 hour
- Cooking Time: 1 hour
- Servings: 6 tarts
- Calories per serving: Approximately 300-350 calories
- Key Nutrients: Protein: 4g, Carbs: 45g, Fat: 15g
Ingredients
To make Strawberry Lemon Meringue Tarts, gather the following ingredients:
For the Tart Shell:
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 2-3 tablespoons ice water
Lemon Curd Filling:
- 3 large egg yolks
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ¾ cup fresh lemon juice (about 4 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
Meringue:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Strawberry Topping:
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
Ingredient Highlights
- Fresh Lemons: The fresh lemon juice and zest provide a zesty, aromatic kick to the curd, making it the perfect balance of tangy and sweet.
- Butter: The cold butter in the tart crust creates a flaky, melt-in-your-mouth texture that complements the creamy filling and meringue.
- Egg Whites: The meringue’s light and airy texture comes from whipped egg whites, stabilized with cream of tartar for the perfect fluffy topping.
- Strawberries: The fresh, sweet strawberries bring a burst of color and flavor, giving the tarts a vibrant touch that’s both visually appealing and delicious.
Step-by-Step Instructions
Here’s how to make your Strawberry Lemon Meringue Tarts:
Make the Tart Shell:
- Prepare the Dough: In a large bowl, combine the flour and sugar. Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Add Egg Yolk: Stir in the egg yolk, then add the ice water, one tablespoon at a time, until the dough begins to come together. Do not overwork the dough.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and Bake the Shells: Preheat your oven to 375°F (190°C). Roll the dough on a floured surface to about ¼-inch thickness and press it into tart pans. Prick the bottoms of the tarts with a fork. Bake for 15-20 minutes, or until golden brown. Let them cool.
Lemon Curd:
- Combine the Ingredients: In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, lemon juice, and lemon zest. Cook over medium heat, whisking constantly, until the mixture thickens and starts to boil.
- Finish the Curd: Remove from heat and whisk in the butter until melted and smooth. Set the curd aside to cool slightly.
Meringue:
- Whip the Egg Whites: In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
- Add Sugar: Gradually add the sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form. Stir in the vanilla extract.
Assemble the Tarts:
- Fill the Tart Shells: Spoon the lemon curd into the cooled tart shells, smoothing the top.
- Top with Meringue: Spread the meringue over the lemon curd, making sure to cover the edges to seal in the filling. Create peaks on the meringue with a spatula.
- Bake the Tarts: Bake the tarts at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.
Prepare the Strawberry Topping:
- Prepare the Strawberries: In a small bowl, toss the sliced strawberries with sugar and lemon juice. Let them sit for 10-15 minutes to macerate.
- Garnish the Tarts: Once the tarts have cooled, top each with the macerated strawberries just before serving.
How to Serve Strawberry Lemon Meringue Tarts
Strawberry Lemon Meringue Tarts are best served fresh and can be enjoyed in various ways:
- As Individual Servings: Serve the tarts individually for a beautiful and elegant dessert presentation.
- With Whipped Cream: For extra indulgence, top each tart with a dollop of fresh whipped cream.
- With a Glass of Champagne: Pair with a crisp glass of champagne or a refreshing citrus cocktail for a sophisticated dessert experience.
- As a Summer Treat: These tarts are perfect for summer picnics, barbecues, or backyard parties, providing a light and refreshing option for warm weather.
Additional Tips for Strawberry Lemon Meringue Tarts
Here are some tips to perfect your Strawberry Lemon Meringue Tarts:
- Chill the Tart Shells: Make sure to chill the tart dough before rolling it out to prevent it from shrinking during baking.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice yields the best flavor for the lemon curd.
- Avoid Overbaking the Meringue: Keep an eye on the meringue as it bakes to avoid overbaking. You want it golden brown, not too dark.
- Allow Tarts to Cool Completely: Let the tarts cool completely before topping with strawberries to prevent them from becoming soggy.
- Serve Immediately: These tarts are best served right after adding the strawberries for maximum freshness.
Recipe Variations for Strawberry Lemon Meringue Tarts
Here are 10 variations you can try for Strawberry Lemon Meringue Tarts:
- Raspberry Lemon Meringue Tarts: Swap the strawberries for fresh raspberries for a different berry twist.
- Blueberry Lemon Meringue Tarts: Blueberries add a tart contrast to the sweetness of the lemon curd and meringue.
- Mixed Berry Lemon Meringue Tarts: Use a blend of berries like strawberries, raspberries, and blueberries for a colorful topping.
- Lemon Meringue Tarts with No Fruit: For a more traditional lemon meringue tart, skip the fruit topping and serve with just the lemon curd and meringue.
- Peach Lemon Meringue Tarts: Top with fresh sliced peaches for a summery, juicy addition.
- Lemon Lime Meringue Tarts: Swap some of the lemon juice for lime juice for a citrusy variation with an extra tang.
- Coconut Meringue Tarts: Add toasted coconut flakes on top of the meringue for a tropical touch.
- Chocolate-Covered Strawberry Tarts: Drizzle the strawberries with melted chocolate for an indulgent chocolate-strawberry combo.
- Almond Meringue Tarts: Mix ground almonds into the meringue for a subtle nutty flavor.
- Ginger-Lemon Tarts: Add ground ginger to the lemon curd for a spicy warmth that pairs beautifully with the lemon.
Freezing and Storage for Strawberry Lemon Meringue Tarts
- Freezing: You can freeze the tart shells and lemon curd separately. Assemble the tarts when ready to serve. Meringue is best made fresh, so it’s recommended to avoid freezing it.
- Storage: Store leftover tarts in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh, as the meringue can start to soften over time.
Special Equipment for Strawberry Lemon Meringue Tarts
Here are some special equipment items to make preparing your Strawberry Lemon Meringue Tarts easier:
- Tart Pans: Mini tart pans are essential for creating individual-sized tarts.
- Electric Mixer: Use an electric mixer to beat the egg whites into stiff, glossy meringue.
- Pastry Cutter: A pastry cutter helps incorporate the cold butter into the flour to create a flaky tart crust.
- Zester: A zester is perfect for getting the fresh lemon zest without the bitterness of the white pith.
- Fine-Mesh Strainer: A fine-mesh strainer is useful for straining the lemon curd to remove any lumps.
FAQ Section for Strawberry Lemon Meringue Tarts
- Can I use store-bought tart shells?
Yes, store-bought tart shells will work if you’re short on time, but homemade shells will give you a flakier, more buttery result. - Can I make these tarts without the meringue?
Absolutely! You can skip the meringue and top with whipped cream for a simpler version of these tarts. - Can I use frozen strawberries?
Fresh strawberries are recommended, but if frozen strawberries are all you have, be sure to thaw and drain them well before using. - How can I make the lemon curd ahead of time?
You can prepare the lemon curd up to 3 days ahead and store it in the fridge. Just be sure to cool it before filling the tart shells. - How do I prevent soggy tart shells?
Make sure to bake the tart shells until golden and fully cooked before filling them to avoid a soggy crust.
Strawberry Lemon Meringue Tarts
Strawberry Lemon Meringue Tarts are a delightful twist on the classic lemon meringue pie, combining the tartness of fresh lemons with the sweetness of strawberries in a beautiful, individual-sized dessert. The crisp, buttery tart shell is filled with a zesty lemon curd and topped with fluffy, golden meringue. This refreshing, vibrant dessert is perfect for any occasion—from summer picnics to special celebrations. The balance of tangy lemon and sweet strawberries, along with the lightness of the meringue, makes these tarts a memorable treat that will leave everyone craving more.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 3 hours
- Yield: 6 tarts 1x
- Category: desserts
Ingredients
For the Tart Shell:
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 2–3 tablespoons ice water
For the Lemon Curd Filling:
- 3 large egg yolks
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ¾ cup fresh lemon juice (about 4 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
For the Meringue:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
For the Strawberry Topping:
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
Instructions
Make the Tart Shell:
- Prepare the Dough: In a large bowl, combine the flour and sugar. Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Add Egg Yolk: Stir in the egg yolk, then add the ice water, one tablespoon at a time, until the dough begins to come together. Do not overwork the dough.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and Bake the Shells: Preheat your oven to 375°F (190°C). Roll the dough on a floured surface to about ¼-inch thickness and press it into tart pans. Prick the bottoms of the tarts with a fork. Bake for 15-20 minutes, or until golden brown. Let them cool.
Make the Lemon Curd:
- Combine the Ingredients: In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, lemon juice, and lemon zest. Cook over medium heat, whisking constantly, until the mixture thickens and starts to boil.
- Finish the Curd: Remove from heat and whisk in the butter until melted and smooth. Set the curd aside to cool slightly.
Make the Meringue:
- Whip the Egg Whites: In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
- Add Sugar: Gradually add the sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form. Stir in the vanilla extract.
Assemble the Tarts:
- Fill the Tart Shells: Spoon the lemon curd into the cooled tart shells, smoothing the top.
- Top with Meringue: Spread the meringue over the lemon curd, making sure to cover the edges to seal in the filling. Create peaks on the meringue with a spatula.
- Bake the Tarts: Bake the tarts at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.
Prepare the Strawberry Topping:
- Prepare the Strawberries: In a small bowl, toss the sliced strawberries with sugar and lemon juice. Let them sit for 10-15 minutes to macerate.
- Garnish the Tarts: Once the tarts have cooled, top each with the macerated strawberries just before serving.
Equipment
Magic Bullet Blender, Small, Silver, 11 Piece Set
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Buy Now →Nutrition
- Calories: 300-350 kcal
- Fat: 15g
- Carbohydrates: 45g
- Protein: 4g
Conclusion
Strawberry Lemon Meringue Tarts are a delicious, refreshing twist on the classic lemon meringue pie. With their buttery tart shell, tangy lemon curd, fluffy meringue, and sweet strawberry topping, these tarts are perfect for any occasion. Whether served for a summer gathering or as an elegant dessert at a dinner party, they are sure to impress with their vibrant flavors and beautiful presentation.
With easy preparation and room for creativity, you can make these tarts your own by experimenting with different fruits and variations. So, treat yourself and your guests to these delicious, individual-sized desserts that offer the perfect combination of sweet and tart in every bite!
I can’t wait to see your own take on these tarts! Don’t forget to snap a photo and tag me on Instagram—I’d love to see how you make them your own. Be sure to leave a comment and share your thoughts. Happy baking!