Copycat Lemon Meringue Tartlets

Copycat Lemon Meringue Tartlets


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There's no need to worry about taking the last slice of pie with these individual lemon meringue tartlets. Enjoy your own mini pie, no sharing needed!

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Time needed

1.5 hour preparation + 1 hour cooking

Serving Size / Yield

8 servings


  • Crust
  • 1 C. margarine
  • 2 C. granulated sugar
  • 2 cage-free eggs
  • 4 C. flour
  • 1/4 tsp. salt
  • Filling
  • 2 12 oz. cans sweetened condensed milk
  • 1/2 C. boiling water
  • 1 T. lemon zest
  • 1/2 C. lemon juice
  • 4 egg yolks, room temperature
  • 1/4 tsp. salt
  • Meringue
  • 4 egg whites
  • 1 C. granulated sugar
  • 1 tsp. cornstarch

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To make the crust, grab a food processor, and blend the margarine and sugar until combined. Add the eggs, one at a time, followed by the flour and salt. Process until a dough forms. Turn the dough out onto a sheet of plastic wrap, gather, and press it into a disc. Tightly wrap the dough and refrigerate for at least an hour.
Heat oven to 350 degrees Fahrenheit. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Place the tartlet tins upside down on the dough and cut circles about 1/2- to 1-inch larger than the tins all around. Turn the tins over and gently work the dough circles into them, making sure to press the dough into the edges and sides. Place on parchment-lined baking sheets and refrigerate for 30 minutes.
Blind bake the tartlet crusts (still on the baking sheets) for about 15 minutes or until they just begin to turn golden brown. Remove from oven and reduce temperature to 325 degrees Fahrenheit.
For the filling, take a large bowl, and whisk together the condensed milk, lemon zest, lemon juice, egg yolks, and salt. Portion the filling into the prepared crusts, making sure it comes all the way to the top edges. Bake for 20 minutes.
Make the meringue in a medium saucepan set over the lowest flame. Heat the egg whites and sugar, stirring constantly, until the mixture is just warm.
Transfer the warmed egg mixture to a clean bowl. Whisk on increasing speed for about eight minutes, working up to high, until soft peaks form. Whisk in the cornstarch.
Remove the partially-baked tartlets from the oven. Spoon large dollops of the meringue on top of the hot filling. Bake for 25 minutes. Turn off the oven and let the tartlets cool completely in the oven for bout three hours before serving.

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