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
- 4 shells store-bought tartlet shells (4 mini, about 3 inches)
- ¾ cup lemon curd, jarred
- 2 large egg whites
- 4 tbsp powdered sugar
- ½ tsp lemon zest
- ⅛ tsp cream of tartar
Instructions
- 1
Spoon lemon curd into each tartlet shell, dividing evenly. Set aside.
- 2
In a clean bowl, whisk egg whites and cream of tartar until foamy, about 90 seconds.
- 3
Gradually add powdered sugar, whisking constantly until stiff peaks form, about 2 minutes.
- 4
Fold in lemon zest gently with a spatula until just combined.
- 5
Spoon meringue onto each tart, creating peaks. Use a kitchen torch to brown the peaks until golden, about 30 seconds per tart.
- 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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