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Lemon Meringue Tarts

Easy to make lemon meringue tarts with a fool proof meringue, easy crust, and premade lemon curd filling.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: lemon meringue, lemon meringue tarts
Servings: 6



  • 1/4 cup sugar
  • 1 1/2 cups all-purpose flour spooned not scooped
  • 1/2 tsp baking powder
  • 1/3 cup butter cold from fridge
  • 2 medium eggs cold from fridge


  • 22.6 ounces Downton Abbey Lemon Curd 2 jars


  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 2 Tablespoon Karo syrup
  • 1/4 teaspoon Vanilla Extract



  • Add sugar, flour ,baking powder, and chunks of cold butter to a food processor container.
  • Process with the pulse setting until butter is incorporated and mixture looks like sand.
  • Add eggs and process until a dough ball forms.
  • Remove dough from the food processor, and form into a disc, wrap in cling wrap and refrigerate for 1 hour and up to 24 hours.
  • Preheat oven to 350 degrees
  • Spray mini tart pans with non-stick cooking spray
  • Once dough has chilled divide it evenly into 6 sections, and press into tart pans.
  • Pierce several times with the tines of a fork to create air escape holes in the tart crust.
  • Bake for 15-20 minutes until cooked through in a preheated oven.
  • Remove from the oven and use a round measuring cup or glass to press the center of the tart down to create a well for the filling.
  • Let cool in the tart molds.


  • While tart crust cools, make meringue by combining all meringue ingredients in a large glass bowl. Set aside.
  • Using a medium sized sauce pan, add two inches of water to the bottom, and heat on medium high heat on the stove top.
  • Once water is boiling and creating steam, set glass bowl over the top, so it is not touching the water.
  • Stir the contents, and continue to stir while the sugars dissolve.
  • Feel the egg and sugar mixture with your finger, rubbing some of it between your thumb and forefinger. Continue to cook until you can't feel any grit and sugar is melted.
  • Once sugars are melted, remove from the steam (be careful), and pour into a mixing bowl.
  • Mix on medium speed, with a whisk attachment until the exterior of the bowl is cool to the touch. The meringue should be white, with stiff peaks. (Takes about 10 minutes of mixing)


  • Preheat oven to broil on high.
  • Spoon Downton Abbey Lemon Curd into your tart crust until it reaches the top of the crust.
  • Spoon meringue over the top, then pipe or spoon on a design of your choice. (You may have leftover Meringue)
  • Place in oven preheat to broil on high, and broil until peaks of meringue turn a golden brown, watch carefully so they do not burn (2-3 minutes).
  • Remove from oven and serve!


Can store in the fridge for 2-3 days.