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Meyer Lemon Tarts

Meyer Lemon Tarts

  • Yield: 6 individual tarts 1x



For the filling

  • 2/3 cup (155 g) fresh Meyer lemon juice (56 Meyer lemons)
  • Zest from 2 Meyer lemons
  • 3/4 cup (150 g) granulated sugar
  • 2 large (100 g) eggs + 2 large (40 g) egg yolks
  • 1/4 teaspoon (1.4 g) salt
  • 1 stick (113 g) unsalted butter, diced and at room temperature

For the tart shells

For the meringue topping

  • 2 large (80 grams) egg whites
  • 1/3 cup (67 g) granulated sugar
  • Pinch of salt


  1. For the filling:  Place Meyer lemon juice, zest, sugar, eggs, egg yolks and salt into a medium heatproof bowl set over a small saucepan filled with an inch of simmering water.  Whisk constantly until the mixture thickens, about 10 minutes.  The temperature should read 170°F/75°C and the mixture should coat the back of a wooden spoon.
  2. Remove from heat and strain filling through a sieve into a small bowl.  Whisk in butter until completely melted and mixture is smooth.
  3. Place a sheet of plastic wrap directly onto the surface of the filling to prevent a ‘skin’ from forming.  Refrigerate for at least 4 hours.
  4. For the tart shells:  Remove the dough from the refrigerator and divide into eight equal pieces.  Roll each portion into a 1/4-inch thick circle and line eight 4-inch tart pans.  Use a sharp knife to cut any excess dough.  Using a fork, perforate the bottom of each tart shell.  Refrigerate uncovered for at least 1 hour.
  5. Position oven rack to middle of the oven and preheat to 325°F/160°C.  Line the tart shells with parchment paper and fill with baking weights/dried beans/rice.  Bake tarts for 10 minutes then remove parchment with weights and continue to bake for an addition 8 to 10 minutes or until lightly golden brown.  Allow to cool completely.
  6. For the meringue topping:  Just before serving prepare meringue topping.  Place egg whites, sugar and salt in a heatproof bowl of an electric mixer.  Set bowl over a small saucepan filled with an inch of simmering water.  Whisk constantly until sugar is dissolved and egg whites are warm to the touch, about 5 minutes.  Transfer the mixing bowl to an electric mixer fitted with a whisk attachment.  Beat on medium-high speed for 10-12 minutes until stiff, glossy peaks form.
  7. To assemble the tarts:  Fill each tart shell with the Meyer lemon filling.  Fill a pastry bag with the meringue.  Pipe desired shape on top of each tart.  Using a kitchen torch, toast meringue.  Serve immediately.