20-Min Lemon Curd Tarts with Torched Meringue
No-bake mini tarts with jarred lemon curd and torched meringue peaks. Tangy, glossy, and viral-ready in under 20 minutes — dessert that looks like a pastry chef made it.
- Total time
- 20 min
- Servings
- 4
- Calories
- 245
- Protein
- 3g
Ingredients
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Open the appInstructions
Step 1
Spoon lemon curd into each tartlet shell, dividing evenly. Set aside.
Step 2
In a clean bowl, whisk egg whites and cream of tartar until foamy, about 90 seconds.
Step 3
Gradually add powdered sugar, whisking constantly until stiff peaks form, about 2 minutes.
Step 4
Fold in lemon zest gently with a spatula until just combined.
Step 5
Spoon meringue onto each tart, creating peaks. Use a kitchen torch to brown the peaks until golden, about 30 seconds per tart.
Step 6
Serve immediately while meringue is still warm and glossy.
Tools you’ll need
- small bowl
- whisk
- spatula
- kitchen torch (or culinary blowtorch)
- spoon
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