Imagine biting into a perfect little pastry that combines the juicy sweetness of ripe strawberries, the zesty pop of homemade lemon curd, and a billowy cloud of golden-browned meringue—that’s what these Strawberry Lemon Meringue Tarts deliver in every bite. Each mini tart is a delightful play of textures, from the buttery, crisp crust to the silky lemon filling and the airy meringue topping. They’re as stunning as they are scrumptious, making them the kind of dessert that’s perfect for everything from spring brunches to celebratory gatherings. If you’re ready to wow your taste buds and impress your guests, it’s time to give these Strawberry Lemon Meringue Tarts a try!
Ingredients You’ll Need
You’ll be amazed at how just a few thoughtfully selected ingredients transform into something truly extraordinary. Each component brings an essential note—crisp, creamy, tangy, or sweet—helping these tarts sing with flavor and style.
- Pre-made tart shells: These save time and ensure your base is perfectly crisp, but homemade shells add an extra touch if you’re up for it.
- Fresh strawberries: Pick the ripest, juiciest berries you can find for the brightest flavor and pop of color.
- Lemons: You’ll need both zest and juice for a truly vibrant and tangy lemon curd.
- Eggs: Essential for both thickening the lemon curd and creating that dreamy meringue.
- Granulated sugar: Sweetens the curd and meringue, helping achieve that glossy finish and stability.
- Butter: Adds richness to the lemon curd, making it silkier and more luxurious.
- Cream of tartar: Gives structure and volume to your meringue, keeping it light and peaked.
- Vanilla extract: Just a splash in the meringue brings depth and warmth to each bite.
- Pinch of salt: A little salt brightens every flavor and keeps the tarts from tasting flat.
How to Make Strawberry Lemon Meringue Tarts
Step 1: Prepare the Tart Shells
Begin by baking your tart shells according to package directions, or prepare your favorite homemade shortcrust pastry and bake until golden and firm. Let the shells cool completely before filling. This is the foundation for holding all that deliciousness, so make sure they’re crisp and sturdy.
Step 2: Make the Lemon Curd
Whisk together the eggs, sugar, lemon juice, lemon zest, and salt over gentle heat, stirring constantly until the mixture thickens into a luscious curd. Remove from the heat and whisk in the butter for that signature creaminess. Allow the curd to cool before spooning it into the tart shells—each one waiting to be filled with a burst of sunshine.
Step 3: Slice the Strawberries
Wash, dry, and slice your fresh strawberries thinly. Arrange them in a gorgeous fan or spiral over the lemon curd—pressing the slices gently so they nestle into the filling and show off their glossy red color. The contrast is both beautiful and mouthwatering.
Step 4: Whip up the Meringue
In a squeaky-clean bowl, beat the egg whites with cream of tartar and a pinch of salt until foamy. Gradually add sugar and whisk until you see stiff, glossy peaks. Fold in vanilla for a touch of warmth. Pile or pipe the meringue atop the tarts, swirling for dramatic peaks.
Step 5: Torch and Finish
If you have a kitchen torch, lightly brown the meringue for that signature toasted look and flavor. If not, pop the tarts under a preheated broiler for just a minute or two—keep a close eye on them to avoid burning. Set aside to cool briefly, letting the meringue firm up just enough to hold those inviting peaks.
How to Serve Strawberry Lemon Meringue Tarts
Garnishes
A little flourish goes a long way! Sprinkle fresh lemon zest or finely chopped pistachios over the meringue, or add a whole sliced strawberry on top for an extra pop of color. Edible flowers or a dusting of powdered sugar make these Strawberry Lemon Meringue Tarts feel even more festive.
Side Dishes
For brunch spreads, serve your Strawberry Lemon Meringue Tarts alongside a bright fruit salad, freshly whipped cream, or a cool scoop of vanilla ice cream. They also make an elegant finish after a light lunch of quiche and greens—or pair with tea and berries for a dainty afternoon treat.
Creative Ways to Present
Try arranging the tarts on a tiered dessert stand, nestled among greenery or fresh herbs for a charming centerpiece. For parties, present them in individual cupcake wrappers or mini baskets—making it easy for guests to grab a sweet bite. You can even style each tart differently, with varied meringue swirls or unique garnishes, for a showstopping dessert display.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Strawberry Lemon Meringue Tarts (which is rare!), cover them loosely and store in the refrigerator for up to two days. The crust may soften slightly, but the flavors will meld beautifully. It’s best to keep them in a single layer to avoid crushing the delicate meringue.
Freezing
Freezing is possible, but for best results, freeze the unfilled tart shells and lemon curd separately. Assemble with fresh strawberries and meringue the day you plan to serve. If you must freeze fully assembled tarts, just know that the meringue’s texture may become a little softer after thawing.
Reheating
While you don’t need to reheat these tarts, you can crisp up the tart shells in a low oven (without filling) before assembling. If the meringue loses its sheen, a quick pass with the kitchen torch will refresh that lovely toasted finish.
FAQs
Can I use bottled lemon juice instead of fresh lemons?
Freshly squeezed lemon juice gives the curd its bright, vibrant flavor and fragrance that’s hard to match with bottled juice. You’ll definitely taste the difference in your Strawberry Lemon Meringue Tarts!
Can I make these tarts gluten-free?
Absolutely! Simply swap in your favorite gluten-free tart shells or pastry recipe, and all the fillings and toppings remain naturally gluten-free. You won’t sacrifice any flavor or texture.
Is a kitchen torch necessary for browning the meringue?
No torch? No problem! Pop the tarts on a baking sheet and broil for a minute or so. Just watch closely—they brown quickly and beautifully under the broiler.
Can I make the lemon curd in advance?
Yes! The lemon curd can be made up to a week ahead and kept in the fridge, tightly covered. That little head start makes assembling your Strawberry Lemon Meringue Tarts a breeze on serving day.
How can I keep my meringue from weeping?
Be sure to spread the meringue all the way to the edges of the tart shell, sealing it over the filling. Adding sugar slowly as you whip and using cream of tartar will also help keep your meringue sturdy and glossy.
Final Thoughts
Every bite of these Strawberry Lemon Meringue Tarts feels like a little celebration of sunshine and summer. Whether you’re looking to impress guests or treat yourself to something extra special, this recipe is sure to become a new favorite. Go ahead—bring a little extra joy (and a lot of flavor) to your kitchen and whip up a batch of these gorgeous tarts!
PrintStrawberry Lemon Meringue Tarts Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delightful Strawberry Lemon Meringue Tarts are a perfect combination of sweet and tangy flavors, with a light and airy meringue topping that balances the fresh strawberries and zesty lemon curd. A delightful treat for any occasion!
Ingredients
For the Tart Shells:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
For the Lemon Curd:
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 cup unsalted butter, cubed
For the Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Prepare the Tart Shells: In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse crumbs. Press the dough into tart pans and chill for 30 minutes. Preheat the oven to 375°F.
- Bake the Tart Shells: Bake the tart shells for 12-15 minutes until lightly golden. Let cool.
- Make the Lemon Curd: In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and zest. Place the bowl over a pot of simmering water and whisk in the butter until thickened. Let cool.
- Prepare the Meringue: In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and beat until stiff peaks form.
- Assemble the Tarts: Fill the tart shells with lemon curd, top with sliced strawberries, and pipe or spread the meringue on top.
- Bake the Tarts: Brown the meringue under a broiler for a few minutes. Serve and enjoy!
Notes
- You can use a kitchen torch to brown the meringue for a classic finish.
- Make sure the lemon curd is completely cooled before filling the tart shells.
Nutrition
- Serving Size: 1 tart
- Calories: 320
- Sugar: 20g
- Sodium: 110mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
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