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Strawberry Lemon Meringue Tarts

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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.

Ingredients

Scale

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:

  1. 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.
  2. 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.
  3. Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  4. 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:

  1. 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.
  2. 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:

  1. 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.
  2. 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:

  1. Fill the Tart Shells: Spoon the lemon curd into the cooled tart shells, smoothing the top.
  2. 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.
  3. 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:

  1. 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.
  2. Garnish the Tarts: Once the tarts have cooled, top each with the macerated strawberries just before serving.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/strawberry-lemon-meringue-tarts/