Lemon Meringue Tarts

Ahh, the lemon meringue tart.

They just scream summer and hot afternoons. The rich, flaky pastry with the velvety mixture in the middle bursting with tangy lemon and crisp but soft meringue is everything you need for a perfect desert. A taste of summer in every bite.

My family was never keen on meringues, I could also never manage to perfect them either when i first started properly baking years ago. So I don’t have fond memories of meringue or ‘attempting’ to create them. I HATE shop bought ones too, it must just be the artificial taste but it spurred me to keep trying until-

FINALLY– I managed to make some meringues worth shouting from the top of mount Everest about.



Rather than covering the whole tart in meringue, i decided on some cute mini meringues with pink candy stripes running through to go with my cute mini tarts. The meringues were super easy to make, they also just look so damn cute with the colour in them and would serve well on any desert really!

What’s also really great is the fact you can change the colour for whatever one you decide 🙂 I went for candy pink because I was topping the tarts with fresh raspberries and the contrast with the yellow works well.


I used a liquid based food colouring for these, although if you’re using a disposable icing bag, i wouldn’t recommend. Rather than staying in the nice lines that you ‘try’ to paint onto the bag, it doesn’t take well and tends to just run on its own accord.. So next time i will be opting for a gel based i think.
(not to mention it took ALOT more effort!)
The stripes were made by turning the piping bag inside out and using a paintbrush to mark it, before adding the meringue mixture! I’m surprised I managed to photograph this many… kinda ‘accidently’ ate more than was needed beforehand…


I think pastry if probably my favourite bit to make! The recipe I use is easy to work with and produces a lovely, crumbly sweet pastry! The recipe is more than enough for one large tart but I only own small tartlet tins in which case it makes 5/6!

So, if you’re looking for something to cheer you up on these dull, rainy days of May.
This is the one!


If you haven’t already, do check out my other recipes 🙂 I have many other sweet recipes ranging from-

Fudgy Chocolate Brownies.


Cherry Bakewell Muffins

Quick note: I used 4 standard tartlet tins, if using big I would suggest using a 9inch tart tin. 

Cook time: 1hr 45      Serves: 4+


For the pastry-

  • 220g plain flour
  • Pinch of caster sugar
  • 1 egg beaten
  • 175g butter
  • 50g icing sugar

For the lemon mixture-

  • 3 eggs
  • 140ml double cream
  • Zest and juice of 3 lemons
  • 1 tsp lemon flavouring (optional)
  • 100g caster sugarFor the meringues-
  • 2 egg whites
    CONFESSION – i did weigh these but totally forgot what weight they were, so weigh them!
  • Caster sugar (double the weight that the eggs were)
    For example- if egg whites weighed 150g, use 300g caster sugar!
  • 1 disposable piping bag
  • Food colouring (and a paintbrush)


  1. Sieve both the plain flour and icing sugar into a bowl then cube the butter into the bowl too. Using your hands (or a food mixer) rub the mixture until it resembles fine bread crumbs. Sprinkle in the sugar and mix in the beaten egg until starting to come together as a soft dough.
  2. Tip onto a lightly floured surface and bring together into a ball. Preheat the oven to 160° celcius, grease the tartlet tins (or large tin if using that instead) Roll out the dough and carefully lift into the tin. Press down into all the nooks and crannies, cover in cling film and chill for 20 minutes.
  3. Once chilled, trim the edges of the pastry and prick with a fork along the bottom, Line with greaseproof paper and fill with baking beans. Blind bake for 10 minutes, then remove the baking beans and bake for a further 5-10 minutes until it is golden brown, firm and cooked.
  4. For the lemon mixture, whisk the caster sugar and eggs together. Add the cream and lemon mixture/zest and whisk once more.
    (at this point you can add the flavouring if desired!)
  5. Fill the pastry cases until they have just reached the edges, carefully move them to the oven and bake for 20 minutes. They will be cooked when they are firm but have a slight wobble in the middle!
    Whilst the tarts are baking, grab your piping bag, flip it inside out and use the paintbrush to paint stripes down the lining of the piping bag. Carefully turn it back the right way and voila!
  6. One cooked, leave to one side to cool whilst you make the meringues. Reduce the oven to 110° celcius. In a large clean mixing bowl, whisk the egg whites until peaks form (firm enough to stand on their own) Add the caster sugar one tablespoon at a time, whisking in well with each tablespoon until all caster sugar is used and the mixture is glossy.
  7. Line a baking tray with greaseproof paper and fill the piping bag with the meringue mixture. Cut the end off and pipe various sized meringues onto the paper leaving gaps inbetween.
    Bake in the oven for around 10 minutes, until the outside is firm and crisp but you can also easily lift them up off the tray. Once cooled, remove the tarts from the cases. Top with a mixture of the meringues and fresh raspberries (if desired!) and munch away!


Have a good weekend!

Lizzie X


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