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Zest Up Your Dessert With This Gluten-Free Mini Lemon Meringue Tarts

Updated: Jan 26

Unfortunately, for many people with gluten allergies, lemon meringue tart is not the kind of dessert you can easily find in your local bakeries or supermarkets. So instead, try this easy-to-make gluten free lemon meringue tart recipe that will satisfy your craving for this iconic dessert.

mini lemon meringue tart recipe

Mini lemon tarts with burnt Italian meringue

Three Basic Components of Lemon Meringue Tart

  1. The Tart shells or Pie Crust - Please make them in advance to allow the dough to rest and to prevent breaking during rolling.

  2. Lemon Filling or Curd - the lemon filling is prepared the same way you make pastry cream.

  3. The Meringue - Italian or Swiss Meringue works well for the lemon tart.


Ingredients You'll Need

Lemon Curd Filling
  • 160 g Lemon juice

  • Zest of 3 lemons

  • 160 g Sugar

  • 20 g Cornstarch

  • 160 g Eggs - 4 yolk, 2 whole

  • 90 g Vegan butter

Italian Meringue
  • 150 g Egg whites

  • 300 g Sugar

  • 50 g Water

Step 1: Tart Shells Preparations

With a rolling pin, flatten the cold dough to about 2mm thick between two baking sheets. Cut the dough using a 7-8 cm round cookie cutter.

Place the cut dough on an up side down metal mini tart pan or mini silicone molds of at least 2.5cm (1 inch) deep. Or use whatever available mini tart pans and adjust accordingly. Set Aside for at least 10 minutes in the freezer.

Preheat the oven to 175°C (350°F) for 12-15 minutes until golden brown.

Cool at room temperature before using.

Step 2: Lemon Curd Filling

  1. In a medium size saucepan, gather lemon juice, zest, cornstarch, eggs and sugar. Bring to a boil while whisking constantly. Remove from heat.

  2. When temperature reaches 60ºC/140ºF, add butter and mix well using an immersion blender.

  3. Fill baked tart shell with lemon curd and refrigerate to set.

Step 3: Italian Meringue

  1. Boil water and sugar.

  2. Partially whip the egg whites using a hand or stand mixer.

  3. When the sugar syrup reaches120ºC, remove from heat and pour into the whipping egg whites in a slow, steady stream.

  4. Adjust the mixer speed to high and continue beating until the meringue is stiff, shiny, and cooled down. Use immediately.

Step 4: Assembling

  1. Pipe the meringue on top of the filled tart shell.

  2. Burn the meringue using a torch. Skip this step if you don't have a blowtorch.

  3. Serve cold.

You should be able to make at least 20 mini tarts.


The tangy-creamy mini lemon meringue tarts

Can You Freeze Lemon Meringue Tarts?

Yes. You can fill the tart shell with lemon cream, pipe the meringue, and then freeze. A good meringue should stay stiff and frozen for many days in the freezer.

So there you have it, a tasty and creamy gluten-free lemon meringue tart you've ever dreamed of. Give it a try, and share what you've made in the comments below. Enjoy!

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