This delicious homemade lemon meringue recipe is so light and airy.  With a delicious homemade crust, tart and smooth lemon filling, and a fluffy toasted meringue topping, it’s impossible to resist.

Ingredients of Lemon Meringue Tartlets

  • 2 1/2 sheets frozen shortcrust pastry
  • 1 cup water
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • 1/4 cup cornflour
  • 2 egg yolks
  • 30g butter
  • 1 finely grated lemon zest
  • 2 egg whites
  • 1/3 cup caster sugar
  • 1 teaspoon lemon juice

How to Make Lemon Meringue Tartlets

  • Preheat oven.
  • Grease each recess of a (1/4 cup) muffin pan.
  • Cut 12 rounds from pastry with cutter.
  • Put pastry into prepared pans. Chill for 15 minutes.
  • Bake for 10 mins.
  • Combine water, lemon juice, sugar and cornflour in a pan.
  • Bring to boil until mixture thickens.
  • Reduce heat.
  • Stir in yolks, butter and rind and allow to cool slightly.
  • Spoon into prepared cases, leveling top.
  • Chill until firm.
  • To make the meringue, in a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form.
  • Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy.
  • Beat in vinegar.
  • Increase oven to very hot.
  • Dollop meringue roughly over filling in each tart.
  • Bake for 4-5 mins until lightly browned. Allow to cool and store in an airtight container.