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Lemon Meringue Tartlets

What could possibly be better than a bite-sized flavour combination of sweet and tart squeezed into the form of tiny lemon meringue tarts?

The Provence Gourmet shares his recipe for these little treats. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes.

Image Credits: All photos were provided by and published with the permission of Provence Gourmet

Lemon Meringue Tartlets @ProvenceCook

Lemon Meringue Tartlets

Course Dessert
Cuisine French
Servings 8 People


For the Short Crust Pastry

  • 250gr (1 cup) White Flour
  • 125gr (1/2 cup) Butter
  • 50gr (1/4 cup) Sugar
  • 2 Egg Yolks
  • 50ml (1/4 cup) Water
  • Pinch of Salt

For the lemon cream

  • 4 Lemons
  • 120gr (1/2 cup) Sugar
  • 3 Eggs
  • 1 tbsp Cornstarch

For the meringue

  • 2 Egg whites
  • 80gr (1/3 cup) Sugar
  • 1/2 tsp Baking Powder


  • Mix the egg yolks with the sugar and finish off adding the water
  • Hand mix the flour with the diced butter (at ambient temperature) so that all the butter is absorbed (do that quickly to avoid your mixture softening too much).
  • Pour your liquid right into your pastry, incorporate quickly and shape into a ball
  • Knead it a couple of times and spread it evenly. If the pastry still sticks to your rolling pin, sprinkle a little flour.
  • Carve pastry circles the size of your tartlets moulds ( should make 8 to 10 tartlets)
  • Bake at 180c° (350F°) for 20 minutes

To Make the Lemon Cream

  • Rinse the lemons and zest 2 of them
  • In a small sauce pan add the zest and the juice of the 4 lemons (remove any seeds)
  • Add the sugar and the cornstarch, mix well and begin to heat on a low flame
  • In a separate bowl, scramble the 3 eggs
  • Then introduce the eggs to the lemon mixture, turn your stove up and do not stop mixing with your whisk
  • When the mixture starts to thicken pour it into the individual crusts (¾ full) to the height leaving room for the meringue

To make the Meringue

  • Scramble the egg whites with a pinch of salt
  • When they start to thicken add the sugar and the baking powder
  • When the mixture is thick spread it evenly with the back of a spoon on top of each tartlets
  • Put your tartlets in the fridge and enjoy
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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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