Easy Lemon Meringue Puff Pastry Tartlets

These bright, tangy, and beautifully golden tartlets are a wonderful way to enjoy the classic flavours of lemon meringue pie with a delightfully flaky, buttery puff pastry base. They look like a professional bakery treat, but using store-bought puff pastry makes them surprisingly simple to prepare. The combination of crisp pastry, smooth and zesty lemon curd, and a cloud-like toasted meringue is an absolute winner.

This recipe is a fantastic dessert for spring and summer gatherings, Mother’s Day, or any time you’re craving a light and elegant sweet treat . We’ll use a straightforward method to create the pastry shells and a luscious lemon curd, topped with a classic French meringue. The best part? You can make the components ahead of time for a stress-free assembly .

How to Make Lemon Meringue Puff Pastry Tartlets

1. Bake the Pastry Shells: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper . Cut each puff pastry sheet into 6 rectangles (making 12 total). Place them on the prepared baking sheet. Using a sharp knife, score a border about ¼ inch from the edge of each rectangle, being careful not to cut all the way through . Brush the outer borders with heavy cream or milk to help them puff up and become golden. Bake for about 15 minutes, or until the borders are puffed and golden brown . Let them cool completely. Once cooled, gently press down the centre of each pastry with a fork to make room for the filling .
2. Make the Lemon Curd: In a medium saucepan, whisk together the eggs, sugar, lemon juice, lemon zest, and salt until well combined . Cook the mixture over low heat, whisking constantly, for 8-10 minutes. It will thicken and reach a temperature of 170°F (75°C). The curd is ready when it coats the back of a spoon and a trail is left when you run your finger through it . Remove from heat and immediately pour the curd through a fine-mesh sieve into a bowl to ensure it’s silky smooth. Cover the surface of the curd with plastic wrap to prevent a skin from forming and let it cool for 10-15 minutes. Once cooled, stir in the butter until fully melted and incorporated . You can transfer the curd to a piping bag for easy filling later, and refrigerate until needed .
3. Make the Meringue: In a small bowl, whisk together the sugar and cornstarch . In a clean, grease-free bowl, beat the egg whites with an electric mixer until they become frothy. Gradually add the sugar mixture one tablespoon at a time, continuing to beat on medium-high speed until stiff, glossy peaks form . Transfer the meringue to a piping bag fitted with a decorative tip.
4. Assemble the Tartlets: Pipe or spoon the lemon curd into the centre of each cooled pastry shell. Top the curd with the meringue, piping it in a decorative pattern. For the final touch, you can lightly brown the meringue with a kitchen torch or by placing the tartlets under a broiler for 1-2 minutes, watching them very carefully to prevent burning .

3 Tips for Perfect Tartlets

Keep the pastry cold. For the flakiest layers, ensure your puff pastry is cold when it goes into the oven. Thaw it in the refrigerator overnight for the best results .

Don’t over-bake. When cooking the lemon curd, whisk constantly and remove it from the heat as soon as it thickens. Overcooking can cause the eggs to scramble .

Make ahead. The lemon curd can be made up to 2 weeks in advance and stored in the refrigerator, making assembly a breeze .

3 Delicious Variations to Try

Berry Lemon Tartlets. For a fruity twist, spread a teaspoon of seedless raspberry jam or raspberry sauce into the bottom of the pastry shell before adding the lemon curd .

Individual Lemon Meringue Hand Pies. For a more portable version, use the puff pastry to make hand pies. Cut the pastry into squares, fill with lemon curd, seal, and bake. Top with meringue after baking.

Whipped Cream Variation. For a simpler topping that avoids the meringue-making process, you can substitute sweetened whipped cream or a thawed frozen whipped topping .

How to Store and Serve

Lemon meringue tartlets are best enjoyed the same day they are assembled for the most contrast between the crisp pastry and soft, billowy meringue .

Any leftover tartlets can be stored in the refrigerator, loosely covered, for up to 2 days. Keep in mind that the pastry will soften over time .

Frequently Asked Questions

Can I use store-bought lemon curd?
Yes, to save time, you can use a good-quality store-bought lemon curd. The homemade version, however, will have a fresher, more vibrant flavour .

Why is my meringue weeping?
Weeping (beads of liquid forming on the meringue) is often caused by undissolved sugar. Ensure your sugar is fully incorporated when whipping the meringue .

Can I make this recipe gluten-free?
You can substitute the puff pastry with a gluten-free version. Please follow the package instructions for baking, as times may vary. Ensure your cornstarch is certified gluten-free.