Lemon Meringue Tarts (with French, Swiss, and Italian Meringue)

Ingredients

• 12 large Egg whites (Divided: 4 for each meringue (French, Swiss, Italian); room temperature for best results)
• 1 cup Superfine sugar (For French meringue; can pulse granulated sugar in a food processor if needed)
• 2 cups Granulated sugar (1 cup for Swiss meringue, 1 cup for Italian meringue syrup)
• 1/3 cup Water (For Italian meringue syrup)
• 3 pinch Cream of tartar (1 pinch per meringue batch; stabilizes egg whites)
• 3 pinch Salt (1 pinch per meringue batch)
• 2 cups Lemon curd (Homemade or store-bought; for filling tart shells)
• 12 small Tart shells (Pre-baked; homemade or store-bought)

Instructions

1. Prepare Tart Shells

   If using homemade tart shells, bake and cool completely. If using store-bought, thaw if frozen.

   Time: PT10M

2. Fill Tart Shells with Lemon Curd

   Spoon about 2-3 tablespoons of lemon curd into each tart shell, smoothing the top.

   Time: PT5M

3. Make French Meringue

   In a clean mixer bowl, add 4 egg whites, a pinch of cream of tartar, and a pinch of salt. Whisk on low until foamy. Gradually add 1 cup superfine sugar while increasing speed to high. Beat until stiff, glossy peaks form.

   Time: PT8M

4. Top Tart with French Meringue

   Spoon or pipe French meringue onto one-third of the tarts, sealing the edges.

   Time: PT3M

5. Make Swiss Meringue

   Combine 4 egg whites, 1 cup granulated sugar, pinch of cream of tartar, and pinch of salt in a heatproof bowl. Set over simmering water and whisk constantly until sugar is dissolved and mixture is warm (about 3-4 minutes). Transfer to mixer and beat on high until stiff, glossy, and cool (about 7 minutes).

   Time: PT12M

   Temperature: Simmering water (~80-90°C)

6. Top Tart with Swiss Meringue

   Spoon or pipe Swiss meringue onto another third of the tarts, sealing the edges.

   Time: PT3M

7. Make Italian Meringue

   In a saucepan, combine 1 cup granulated sugar and 1/3 cup water. Heat over medium until syrup reaches 238°F (soft-ball stage). Meanwhile, in mixer, whip 4 egg whites with pinch of salt and cream of tartar to soft peaks. With mixer running, slowly drizzle in hot syrup. Increase speed to high and whip until doubled in volume and bowl is cool to touch.

   Time: PT15M

   Temperature: 238°F (114°C)

8. Top Tart with Italian Meringue

   Spoon or pipe Italian meringue onto remaining tarts, sealing the edges.

   Time: PT3M

9. Torch Meringue

   Using a kitchen torch, gently brown the meringue tops until golden. Alternatively, place tarts under a broiler for 1-2 minutes, watching closely.

   Time: PT5M

10. Chill and Test for Weeping

    Refrigerate tarts for at least 1 hour before serving to test meringue stability and prevent weeping.

    Time: PT30M

    Temperature: 4°C

11. Cleanup

    Wash all bowls, mixer attachments, spatulas, saucepan, thermometer, and torch. Wipe down counters and store leftovers.

    Time: PT20M

Nutrition Facts

Calories

210

Protein

3g

Carbohydrates

38g

Fat

5g

Fiber

0g

Ingredient Substitutions

• Instead of Egg whites: Carton egg whites (for meringue only, not for curd)
• Instead of Superfine sugar: Granulated sugar (pulse to make finer)
• Instead of Cream of tartar: Lemon juice (same amount)
• Instead of Lemon curd: Any citrus curd
• Instead of Tart shells: Shortbread cookie cups

Equipment Needed

• Stand mixer with whisk attachment
• Heatproof mixing bowl
• Saucepan
• Candy thermometer
• Kitchen torch (optional)
• Spatula
• Measuring cups and spoons
• Whisk
• Baking sheet (optional)

Critical Steps — Do Not Skip

• Ensure tart shells are fully cooled before filling.
• Gradually add sugar to egg whites for stable meringue.
• Dissolve all sugar in Swiss meringue before whipping.
• Pour Italian meringue syrup slowly to avoid scrambling eggs.
• Seal meringue to tart edge to prevent shrinking and weeping.
• Use a kitchen torch or broiler carefully to avoid burning.

Chef Tips from the Video

• Room temperature egg whites whip to greater volume.
• For extra flavor, add a little lemon zest to the meringue.
• Use a piping bag for decorative meringue peaks.
• If you don't have a torch, the broiler works but watch closely.

Troubleshooting

Storage

Refrigerator: Store covered for up to 2 days. Meringue may soften slightly but will remain stable.

Freezer: Not recommended; meringue texture will suffer.

Room temperature: Safe for up to 2 hours; refrigerate if longer.

Make-Ahead Tips

• Tart shells and lemon curd can be made 1-2 days ahead.
• Meringue should be made and applied the day of serving for best texture.
• Italian meringue holds up best if you need to make tarts a few hours ahead.