Mini Lemon Meringue Tarts Recipe (Light, Tangy & So Pretty!)

There’s just something about mini desserts that makes me feel fancy — even if I’m still wearing yoga pants and mom bun #3 for the week. 😅

These Mini Lemon Meringue Tarts are tiny bites of sunshine: a crisp little crust, a zesty-sweet lemon curd center, and that fluffy, golden meringue on top that makes everyone go, “wait… you made these?!”

The best part? They’re made with clean, real ingredients — and they taste every bit as indulgent as the bakery version, without the heaviness.

Whether you’re hosting brunch, bringing a treat to a shower, or just need a bright, happy little bite, these are a guaranteed hit. 💛

🍋 Ingredients:

For the crusts (makes 12 mini tarts):

• 1 cup almond flour

• 2 tbsp coconut oil or butter, melted

• 1 tbsp maple syrup or honey

• Pinch of salt

For the lemon filling:

• 2 eggs

• ¼ cup fresh lemon juice

• 2 tbsp maple syrup or honey

• 1 tbsp arrowroot starch or cornstarch

• 1 tsp lemon zest

• Pinch of sea salt

For the meringue:

• 2 egg whites

• 2 tbsp maple syrup or coconut sugar (or powdered monk fruit for sugar-free)

• ¼ tsp cream of tartar (helps stabilize)

• Splash of vanilla (optional)

🥣 Instructions:

1. Preheat oven to 350°F (175°C). Grease a mini muffin tin or use silicone liners.

2. Make the crusts: In a bowl, mix almond flour, melted oil, syrup, and salt. Press about 1 tablespoon into each muffin cavity to form a mini tart shell. Bake for 8–10 minutes or until lightly golden. Let cool.

3. Make the lemon filling: In a saucepan, whisk together eggs, lemon juice, syrup, zest, starch, and salt. Cook over medium heat, stirring constantly until thickened (about 5 minutes). Let cool slightly.

4. Fill the tarts: Spoon lemon curd into each baked tart shell.

5. Make the meringue: Using a hand or stand mixer, beat egg whites and cream of tartar until soft peaks form. Slowly add syrup or sugar and vanilla, continuing to beat until stiff peaks form.

6. Top & torch (or bake): Pipe or spoon meringue over each tart. For golden tops, use a kitchen torch or bake at 400°F for 5–6 minutes, watching closely.

7. Chill or serve: Let cool completely before serving. Best served same day, but can be chilled for a few hours!

🍴 Sarah’s Notes & Tips:

• No torch? Just bake briefly to brown the meringue or skip it for a “naked” lemon tart look!

• Dairy-free? Use coconut oil and skip the butter.

• Make ahead: You can prep crusts and lemon curd a day ahead — then just whip the meringue fresh before serving.

• Fun garnish: Add a sprinkle of lemon zest or edible flowers for that extra Pinterest-worthy touch!

Flavorful Conclusion:

These Mini Lemon Meringue Tarts are proof that good things really do come in small packages. They're tart, creamy, sweet, and light — and they look like you spent hours on them (even though you didn’t 😉).

Make a batch for your next gathering… or just because you want something pretty, bright, and delicious in your day. 💛