If you’ve ever looked at a lemon meringue tartlet and thought, Wow, that looks fancy—I could never make that, we are here to prove you deliciously wrong. Sure, these little beauties have three parts (buttery crust, zesty lemon filling, and fluffy meringue topping), but do not let that scare you off! This recipe breaks everything down into simple, manageable steps that even the most amateur baker can handle.
Think of it like assembling some well-known Swedish furniture—but way more satisfying, and with zero risk of leftover screws. You will whisk, bake, and pipe your way to a bakery-level dessert that will impress everyone (including yourself). So, roll up your sleeves, grab a whisk, and get ready to create tartlets that taste like sunshine wrapped in a cloud. Let’s bake!

Ingredients:
Tart crust:
2 cups All-Purpose Flour
¾ cup Powdered Sugar
1/3 cup Almond Flour
½ cup Unsalted Butter 
½ tsp Salt 
1 Egg
Lemon Filling:
1 cup White Granulated Sugar
1 cup Unsalted Butter, cubed and softened
6 Egg Yolks
¾ cup Lemon Juice, freshly squeezed (approximately 5-6 Lemons) 
1 Tbsp Lemon Zest (from 1 Lemon, organic preferred) 
Meringue Topping:
¾ cup White Granulated Sugar
½ cup Boiling Water
½ cup Chefmaster Deluxe Meringue Powder

Tools & Utensils:
Stand mixer (or hand mixer)
Measuring cups and spoons
Perforated tart rings 
Perforated air baking mat
Baking sheet pan 
Rolling pin
Sieve 
Knife 
Ruler 
Spatula
Digital kitchen thermometer
Saucepan 
Heatproof bowl (or double boiler pan)
Pastry bag and ruffle pipping tip

Preparation:

How to make the Tartlets Crust:
1.    Measure and prepare all your ingredients.
2.    In the mixing bowl of a stand mixer, sift all-purpose flour, almond flour, powdered sugar, and salt.
3.    Add cold butter. Using a pedal attachment, mix all ingredients.
4.    Add egg and mix again until it has a “sand-like” consistency.
5.    Place dough between two parchment papers and roll it to 1/8-inch thickness.
6.    Transfer parchment paper with the dough to the baking sheet pan and chill the dough in the freezer for at least 2 hours.
7.    Take the dough out of the freezer and remove the top parchment paper.
8.    Use the knife to cut long strips out of the dough. Repeat as necessary to have at least one strip per tart ring.
•    Note: The width of these strips needs to be slightly larger than the height of your perforated tart rings and the length long enough to fully cover the walls of your tart rings.
9.    Place one perforated tart ring bottom up on the top of your dough and apply medium pressure to cut one circle out of the dough. Repeat as necessary to have at least one circle per tart ring.
10.     Carefully place one dough circle at the bottom of each tart ring. Add one strip into each ring and press slightly against the walls of your tart ring and cut the strip if it is too long.
11.    Chill tart rings with the shaped tarts in the freezer for one hour.
12.    Preheat oven to 320°F.
13.    Remove tart shells from freezer and level the top of the tart by trimming the excess dough with a knife.
14.    Blind bake tartlets for 20 minutes. 
15.    Remove tartlets from oven and let them to cool at room temperature before removing tart rings.

How to make the Lemon Filling:
1.    Place sugar, egg yolks, lemon juice, and lemon zest in a heatproof bowl over a saucepan of simmering water (double boiler) and cook over medium heat. The temperature of the mixture should reach around 176°F (80°C).
2.    Carefully remove the warm bowl from the heat and pour the cooked mixture through a sieve. Let it cool for a few minutes.
3.    Slowly add softened butter and keep stirring until it melts completely.
4.    Cover with the plastic wrap directly on top so it is touching the top of the filling and refrigerate until ready to use.

How to assemble your Lemon Meringue Tartlets:
1.    Remove Lemon Filling from refrigerator.
2.    Fill each tartlet crust with lemon filling almost up to the top of the tartlet. Carefully shake the tartlet to distribute the filling evenly (or smooth it with a spatula). 
3.    Refrigerate the tartlets for at least 4 hours.
4.    Prepare your Meringue Topping while your tartlets are setting.

How to make the Meringue Topping:
1.    In the mixing bowl of a stand mixer, add sugar and boiling water. Stir until the sugar is well dissolved. 
2.    Let the sugar mixture cool completely.
3.    Add Chefmaster Deluxe Meringue Powder and whip until stiff speaks. 
4.    Transfer the meringue into a pastry bag with a piping tip.

Finish your Lemon Meringue Tartlets:
1.    Remove tartlets from refrigerator.
2.    Pipe meringue topping over half of the lemon filling.
3.    Refrigerate until ready to enjoy.
•    Optional: use a kitchen torch to toast your meringue topping or bake your tartlets at 350°F (180°C) for 8 to 12 minutes depending on your oven. Let the tartlets cool completely before refrigerating.

It’s time to enjoy your delicious and zesty Lemon Meringue Tartlets!