Recipe for Lemon Tartlets for Two

One of the first recipes I learned to make was a lemon meringue pie, I was surprised how easy it was to make.  Now, with just two people in the house, I make my recipe for lemon tartlets instead of a full-size pie.  The meringue on the tartlet is a little crispier and similar to a meringue cookie.

Ingredients

What you need to make the lemon filling:

corn starch
dash salt
sugar
egg yolk
lemon
water
butter

The filling is easy to make, but you can also substitute a jar of lemon curd

What you need for the meringue topping:

egg white
sugar
cream of tarter
dash salt
vanilla extract

Tart Crust:

Ready-made pie crust

Instructions

Prepare the Pie Crust according to package instructions.

How to make the lemon filling:

First, get your ingredients to measure everything out.  Separate the egg, you will use the yolk for lemon filling and the egg white for the meringue.

In a medium saucepan, mix together the corn starch, sugar, and salt. Over a medium-low heat pour in the water and stir constantly until mixture comes to a slow boil.

Remove the saucepan from the heat and reduce the heat to low.

Pour about a tablespoon of this mixture onto the slightly beaten egg yolk while whisking constantly. You want to mix the hot liquid with the egg to slowly bring the temperature of the egg up, otherwise if just put the egg straight into the hot liquid, the egg will cook and you end up with cooked egg bits in filling.  At least that's what my mom told me.

Pour the egg yolk back into the rest of the other mixture in the pot, whisking constantly.

Return to the stove and cook for an additional 1-2 minutes stirring constantly.

Remove from heat and stir in lemon juice and lemon zest.

Whisk in the butter. Pour the filling into the prepared pie crust 4-inch tart pans and set aside while you make the topping.

How to make the meringue:

Add egg white and pinch of cream of tartar a medium bowl. Using an electric hand mixer on medium-high setting beat the egg white and slowly add the sugar until whites are thick and creamy.

Top with the meringue topping and bake at 350 for 15 minutes, To brown the meringue broil for 1-2 minutes.

The meringue has a little crispiness to it. Prefer something creamier? Substitute a few dollops of whip cream.

Continue to Content

📖 Recipe

Lemon Tartlets for Two

Yield: 2 Tarts

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

A small version of lemon meringue pie in tartlet form.

Print

Ingredients

Crust

• ready-made pie crust

Lemon Filling

• 2 tablespoons corn starch
• dash salt
• 6 tablespoons sugar
• 1 egg yolk slightly beaten
• Zest of 1 lemon
• Juice of 1 lemon (about 3 tablespoons)
• ½ cup water
• 1 tablespoons butter

meringue

• 1 egg white
• 4 tablespoons sugar
• pinch cream of tarter
• dash salt
• ⅛ teaspoon vanilla extract

Instructions

Pie Crust

Let pie crust dough thaw. Roll out and cut to size and place the thawed crust into each tartlet pan and prepare according to package instructions

Lemon Filling

1. First, separate the egg. Save the egg white for the topping and the yolk for the lemon filling.
2. In a medium saucepan, mix together the corn starch, sugar, and salt. Over a medium-low heat pour in the water and stir constantly until mixture comes to a slow boil.
3. Remove the saucepan from the heat and reduce the heat to low.
4. Pour about a tablespoon of this mixture onto the slightly beaten egg yolk while whisking constantly.
5. Pour the egg mixture back into the rest of the other mixture in the pot, whisking constantly.
6. Return to the stove and cook for an additional 1-2 minutes stirring constantly.
7. Remove from heat and stir in lemon juice and lemon zest.
8. Whisk in the butter.
9. Pour the filling into the prepared pie crust 4-inch tart pans and set aside while you make the topping.
10. Top with the meringue and bake at 350 for 15 minutes, To brown the meringue broil for 1-2 minutes.

Meringue

1. Add egg white and pinch of cream of tartar a medium bowl.
2. Using an electric hand mixer on medium-high setting beat the egg white s and slowly add the sugar until whites are thick and creamy.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 379Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 107mgSodium: 237mgCarbohydrates: 76gFiber: 1gSugar: 64gProtein: 4g

The nutritional information provided here are estimates and are not calculated by a registered dietitian.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a photo on Instagram with the hashtag #aweekendcook.

Easy No-Bake Summer Dessert: Mochaccino Cake

Chocolate Brownie Cake Recipe (Small Batch)

Let me know if you make my recipe for lemon tartlets and let me know how it turned out for you.

Cheers.