Lemon Meringue Tarts

  • Lemon Meringue Tarts

Lemon Meringue Tarts


(makes 24)



Sweet Short Pastry

Lemon Curd

Italian Meringue



Lightly grease, with baking spray or melted butter, 24x small moulds.

On a lightly floured work surface, roll pastry to a 3mm thickness.

Using an 7cm straight-edged cookie cutter, cut out 24 rounds.  This pastry can be rerolled many times to obtain the yield.

Line each prepared mould with a pastry round and gently press pastry into base and sides.

Rest in refrigerator for 30 minutes.

Preheat oven to 180°C.

Place moulds into oven and cook for 12-15 minutes or until pastry is crisp and a light golden colour.

Remove from oven and cool.

Tart cases can be stored at room temperature in an airtight container for up to 5 days.  Alternatively freeze for up to 3 months.

To serve:  Place Lemon Curd into each tart case.  Pipe meringue onto Lemon Curd to make a high swirling effect.

Using a blow torch, carefully torch meringue until light golden in colour.


Sweet Short Pastry

(yields 490g)



100g unsalted butter (diced and at room temperature)

¼ tsp vanilla extract

115g (½ cup + 1 tbsp) castor sugar

1 egg (lightly beaten)

200g (1 ¼ cups + 1 tbsp) flour

25g (3 tbsp + 1 tsp) cornflour

¼ tsp salt



Place butter, vanilla and sugar into the bowl of an electric mixer fitted with a paddle and beat until just mixed.  Add egg and beat until combined.  Alternatively mix with a wooden spoon.

Add flour, cornflour and salt and mix gently for 1 minute.

Tip pastry onto a lightly floured bench and gently mould together to a smooth dough.

Mould into a flattened disc shape.  Wrap pastry in plastic wrap and rest in refrigerator for 30 minutes or overnight before using.



Lemon Curd

(makes 640g/enough for 24 tarts)


Lemon Curd keeps well if placed in an airtight container and stored in the refrigerator.



5 eggs

210g (1 cup) castor sugar

50g (5 tbsp) butter (diced)

zest of 1 lemon (finely grated)

125ml (½ cup) lemon juice

7g (1 tbsp) cornflour



Place eggs and sugar in a microwave-proof bowl.  Whisk until well mixed.

Add butter, lemon zest, lemon juice and cornflour and stir.

Place in microwave and cook on high (100%) for 5-7 minutes, whisking after every minute, until mixture is smooth and creamy.

Use immediately or cover and store in refrigerator.


Italian Meringue

(enough for 24 tarts)



100g (½ cup) sugar

40ml (2 tbsp + 1 tsp) water

60g (2) egg whites (at room temperature)

½ tsp vanilla essence



Place sugar and water in a small saucepan and stir gently until sugar dissolves.

Place a sugar thermometer into syrup and cook syrup at a high heat until sugar forms small, even-sided bubbles or the sugar thermometer reaches 110°C.

Beat egg whites in a Kenwood mixer on low speed until frothy for about 2 minutes.

Increase speed of mixer and slowly add syrup until mixture is shiny and smooth.


Photo Credit: Murray Lloyd