Springtime Lemon Meringue Tartlets: The Easiest (and Most Adorable!) Easter Dessert

Spring is in the air, and what better way to celebrate than with a light, refreshing, and adorable dessert? These Springtime Lemon Meringue Tartlets are the perfect answer! They’re easy enough for beginner bakers, but impressive enough to wow your guests.

Here’s what you’ll need:

For the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 2-3 tablespoons ice water

For the lemon curd:

• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup freshly squeezed lemon juice (about 3 lemons)
• 2 tablespoons grated lemon zest
• 2 tablespoons unsalted butter, cold and cubed

For the meringue:

• 3 large egg whites
• 1/4 cup granulated sugar
• 1/4 teaspoon cream of tartar

Instructions:

Making the Crust

1. Preheat your oven to 375°F (190°C). Line a mini muffin tin with paper liners.
   
   
2. In a large bowl, whisk together the flour, powdered sugar, and salt. Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
   
   
   
3. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together. Be careful not to overmix.
   
   
4. Gently press the dough into the prepared mini muffin tins, forming an even crust. Use your thumb or a spoon to push the dough up the sides.
5. Bake the crusts for 10-12 minutes, or until golden brown. Let cool completely on a wire rack before filling.

Making the Lemon Curd

1. In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
2. Remove from the heat and whisk in the cold butter, one cube at a time, until melted and smooth. Let cool slightly.
3. Pour the lemon curd evenly into the cooled tart shells.

Making the Meringue

1. In a clean, dry bowl, whisk together the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to whisk until stiff peaks form and the sugar is dissolved.
2. Spoon the meringue evenly over the lemon curd, or pipe it on using a piping bag for a more decorative look.
3. Bake the tarts for 5-7 minutes, or until the meringue is golden brown. Watch closely to avoid burning.
4. Let the tarts cool completely before serving. Enjoy!

Tips:

• For a richer flavor, use brown butter for the crust.
• If you don’t have cream of tartar, you can substitute 1/2 teaspoon of lemon juice.
• To prevent the meringue from weeping (leaking liquid), make sure the egg whites are completely whipped to stiff peaks and the sugar is