85% would make this again

Mini Lemon Tarts

Q: Why is my meringue weeping and how do I stop it?

Weeping happens when moisture separates from the meringue and forms droplets; common causes are adding meringue to a cold filling, undercooked sugar, humidity, or not dissolving the sugar fully. To stop it, use a stable meringue (Italian or well-made Swiss), spoon or pipe the meringue onto warm or chilled-but-not-icy curd so the base sets quickly, make sure all sugar has dissolved before whipping, avoid very humid days, and serve the tarts the same day if possible.

Q: How do I keep the tart shell from going soggy?

Blind bake the shells thoroughly: chill the shaped dough, line with parchment and baking beans, bake until set, remove the weights and return briefly to colour the base, and cool completely before filling. For extra insurance brush the inside with a thin layer of melted chocolate or a light egg wash before adding the curd; this creates a moisture barrier without changing the flavour.

Q: Why is my lemon curd runny and how can I fix it?

Runny curd usually means it wasn’t cooked long enough to thicken the egg yolks; cook it gently while whisking until it reaches about 77–80°C (170–175°F) or coats the back of a spoon. If it’s still loose after cooling, gently reheat and whisk until it thickens, or stir in a small cornflour slurry (mixed cold first) and cook briefly to set it. Straining the curd after cooking gives the smooth, glossy texture you see in bakery tarts.

Q: Which meringue should I use: Italian, Swiss, or French?

Italian meringue is the most stable and safest for no-bake toppings since hot sugar syrup is cooked and added to whipped whites; Swiss is a good middle ground for shine and speed because the whites are warmed with sugar before whipping; French meringue is simplest but least stable and more prone to weeping. For mini tarts that need neat peaks and good hold, Italian meringue gives the most consistent photo-ready result.

Q: Can I make these tarts ahead and how should I store them?

You can make the shells and curd a day or two ahead if kept separately in airtight containers in the fridge; add the meringue only on the day you plan to serve for best texture and appearance. If assembled, store them in the fridge and eat within 24 hours; torch the meringue just before serving or torch briefly and serve soon to avoid weeping or soggy edges.

Q: How do I get that perfectly browned, professional-looking meringue finish?

Pipe tall, defined swoops or peaks using a piping bag, then torch from about 5–8 cm (2–3 inches) away in short bursts to get golden ridges while keeping the inner meringue soft and glossy; if you don’t have a torch, place the tart briefly under a very hot grill but watch constantly to avoid burning. Keep the torch moving and start with light passes until you reach the colour you want.

Vish G

October 16, 2025

Mini Lemon Tarts are the perfect dessert when you want something light, bright and easy to love. The smooth lemon filling and crisp pastry make every bite refreshing and satisfying. So simple to make and even easier to enjoy.

PREP TIME

40 MIN

COOK TIME

25 MIN

SERVINGS

Ingredients

For the tart shells
160g (1¼ cups) plain/all-purpose flour
2 tbsp caster or granulated sugar
¼ tsp salt
115g (8 tbsp) cold unsalted butter, cut into small cubes
2–3 tbsp ice-cold water
For the lemon curd
3 large eggs
150g (¾ cup) caster sugar
80ml (⅓ cup) fresh lemon juice (about 2–3 lemons
Zest of 2 lemons
55g (4 tbsp) unsalted butter, cut into cubes
1 tsp cornflour mixed with 1 tbsp cold water (optional, for a firmer set)
For the meringue
3 large egg whites
100g (½ cup) caster sugar
2 tbsp water
Pinch of salt
½ tsp vanilla extract (optional)

Instructions

Place the flour, sugar, and salt in a bowl or food processor. Add the cold butter and rub in with your fingertips (or pulse in the processor) until it looks like breadcrumbs.
Add 2 tablespoons of cold water and mix until the dough starts to come together. Add a little more water only if needed.
Bring the dough into a ball, flatten into a disc, wrap, and chill in the fridge for at least 30 minutes.
Roll out the dough thinly on a lightly floured surface. Cut out circles large enough to line small tart tins or a 12-hole muffin tin. Gently press the dough into the tins and trim the edges neatly. Chill again for 15 minutes to stop shrinkage.
Preheat the oven to 180°C (350°F). Line each tart shell with baking paper and fill with baking beans or uncooked rice. Bake for 12–14 minutes, then remove the paper and beans and bake for another 6–8 minutes until lightly golden. Cool completely.
To make the lemon curd, whisk the eggs, sugar, lemon juice, and zest in a heatproof bowl. Place the bowl over a pan of gently simmering water, making sure the bottom doesn’t touch the water. Whisk constantly until the mixture thickens enough to coat the back of a spoon (about 10 minutes).
If using cornflour, stir it into the lemon juice before heating to help the curd set firmly.
Remove from the heat and whisk in the butter until smooth and glossy. Pour through a sieve into a bowl to remove any bits of zest or cooked egg. Cool slightly, then chill until thickened.
Spoon or pipe the lemon curd into the cooled tart shells, leaving a small gap at the top for the meringue. Chill for 20–30 minutes so the curd firms up.
To make the meringue, place the sugar and water in a small pan. Heat gently until the sugar dissolves, then boil until it reaches 115°C (240°F) on a sugar thermometer (soft-ball stage).
While the syrup heats, whisk the egg whites and salt until soft peaks form. With the mixer running on medium speed, slowly pour in the hot sugar syrup in a thin stream. Continue whisking until the bowl feels cool and the meringue is thick and glossy. Add vanilla if using.
Spoon or pipe the meringue over the chilled lemon curd. Use the back of a spoon or a piping bag to create swirls and peaks.
Toast the meringue with a kitchen blowtorch until golden brown, or place under a hot grill for a few seconds, watching closely so it doesn’t burn.
Let the tarts cool completely before serving.