Torched Lemon Curd Tarts with Quick Meringue
Glossy lemon curd in a buttery shell, crowned with torched meringue—no bake required. Four individual tarts in under 25 minutes using store-bought shells and a hand mixer.
- Total time
- 25 min
- Servings
- 4
- Calories
- 310
- Protein
- 4g
Ingredients
- 4 shells pre-baked tartlet shells (4 oz each)
- 1 cup lemon curd, jarred
- 3 large egg whites
- ¼ cup granulated sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
- 1 tbsp lemon zest
Instructions
- 1
Spoon lemon curd evenly into the four tartlet shells until three-quarters full.
- 2
Add egg whites and cream of tartar to a clean bowl. Beat with a hand mixer until soft peaks form, ~2 minutes.
- 3
Gradually sprinkle in sugar while beating until stiff, glossy peaks form and the meringue looks like marshmallow fluff, ~3 minutes.
- 4
Fold vanilla extract into meringue with a spatula, then top each tart with a generous dollop of meringue.
- 5
Using a kitchen torch, slowly wave the flame over each meringue peak until lightly browned and blistered, ~30 seconds per tart.
- 6
Sprinkle lemon zest over tops and serve immediately while meringue is still crispy and warm.
Tools you’ll need
- 4 pre-baked tartlet shells
- medium mixing bowl
- hand mixer or whisk
- rubber spatula
- kitchen torch
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