Why You’ll Love This Recipe

Strawberry Lemon Meringue Tarts are a perfect balance of sweet, tangy, and light. The buttery, crisp tart crust holds a luscious lemon filling that’s brightened with fresh strawberries, and is crowned with a fluffy, toasted meringue. These tarts are a refreshing dessert for any occasion, especially during spring and summer when strawberries are in season.

ingredients

For the tart crust
flour
unsalted butter
sugar
salt
egg yolk
cold water

For the lemon filling
fresh lemons (juice and zest)
sugar
cornstarch
water
egg yolks
unsalted butter

For the meringue
egg whites
cream of tartar
sugar

directions

Preheat the oven to 375°F (190°C). Grease and flour tartlet pans.
In a food processor, combine flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
Add the egg yolk and cold water, then pulse until the dough begins to form. Turn out onto a floured surface and knead a few times until smooth.
Roll the dough out to fit the tart pans and press gently into the bottom and sides. Trim off any excess dough.
Prick the bottoms with a fork and line with parchment paper. Fill with pie weights or dried beans. Bake for 10-12 minutes or until golden. Remove and let cool.
For the lemon filling, whisk together lemon juice, zest, sugar, cornstarch, and water in a saucepan over medium heat. Cook, whisking constantly until thickened, about 5 minutes.
In a separate bowl, lightly beat the egg yolks. Gradually whisk in some of the hot lemon mixture to temper the eggs, then pour it back into the saucepan. Continue to cook and whisk until thickened further, 2-3 minutes.
Remove from heat, stir in butter until melted, and set aside to cool.
For the meringue, beat egg whites and cream of tartar in a bowl until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form.
Fill the cooled tart shells with lemon filling, top with fresh strawberries, and spoon meringue over the top, spreading it to the edges of the crust.
Bake the tarts at 350°F (175°C) for 10-12 minutes or until the meringue is golden brown.
Let cool completely before serving.

Servings and timing

This recipe makes 6-8 small tarts.
Preparation time: 30 minutes
Baking time: 25-30 minutes
Cooling time: 1 hour
Total time: 2 hours

Variations

Add a bit of fresh mint or basil to the strawberry topping for a burst of fresh flavor.
Use a pre-made tart shell for a quicker version of this recipe.
For a twist, substitute the lemon filling with lime or orange.

storage/reheating

Store Strawberry Lemon Meringue Tarts in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the tart shells without the filling and meringue for up to 1 month. Reassemble and bake after thawing.

FAQs

Can I use frozen strawberries?
Fresh strawberries are recommended for their texture and flavor, but you can use frozen strawberries if necessary. Thaw and drain them before use.

Can I make the tart crust ahead of time?
Yes, you can prepare and bake the tart crusts up to 2 days in advance. Store them in an airtight container at room temperature.

Is it necessary to use meringue?
No, you can skip the meringue and simply top the tarts with whipped cream or a dusting of powdered sugar.

Can I use store-bought lemon curd?
Yes, using store-bought lemon curd can save time if you prefer a quicker option.

Conclusion

Strawberry Lemon Meringue Tarts are a delightful combination of bright citrus, sweet strawberries, and fluffy meringue, all wrapped in a crispy, buttery tart shell. Perfect for any occasion, these tarts will impress your guests with their vibrant colors and fresh flavors.