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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
Tried this recipe?Let us know how it was!