15-Min Lemon Curd Tartlets with Torched Meringue
No-bake lemon tarts with glossy store-bought curd, homemade meringue peaks torched golden, and candied lime slices. Looks fancy, tastes restaurant-level, ready in minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 1 jar (10 oz) lemon curd (store-bought)
- 4 count tartlet shells (pre-baked)
- 3 count egg whites
- 6 tbsp granulated sugar
- ¼ tsp cream of tartar
- 2 count limes (for garnish)
Instructions
- 1
Spoon lemon curd into each tartlet shell, dividing evenly. Set aside.
- 2
Add egg whites and cream of tartar to a clean bowl. Whip until soft peaks form, ~3 minutes.
- 3
Gradually add sugar while whipping until stiff, glossy peaks form, another ~2 minutes.
- 4
Pipe or dollop meringue onto each tart, creating peaks and swirls.
- 5
Use a kitchen torch to brown the meringue peaks until golden with light char, 10-15 seconds per tart.
- 6
Thinly slice limes and arrange on the plate alongside the tarts. Serve immediately.
Tools you’ll need
- 4 pre-baked tartlet shells (3-inch)
- medium mixing bowl
- electric mixer or whisk
- kitchen torch
- piping bag (optional)
- sharp knife
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