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
Units
Scale
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
