Strawberry Lemon Tarts

mini lemon tart with italian meringue and strawberries on white plates and a white wood backdrop

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For the Pate Sucree

  • 113 g (1/2 cup) unsalted butter, room temperature
  • 40 g powdered sugar
  • 30 g egg
  • 1/2 tsp kosher salt
  • 140 g all-purpose flour
  • 30 g cake flour (substitute ap flour if you can’t find cake flour)

For the Lemon Curd

  • 4 large whole eggs
  • 2 large egg yolks
  • 160 g (2/3 c) fresh lemon juice, strained and pulp removed
  • Zest of 1 lemon, finely grated
  • 133 g (2/3 c) granulated sugar
  • 142 g (10 Tbs) unsalted butter, cut into 10 pieces, at room temperature
  • 9 g (1 Tbs) cornstarch (optional for a stiffer curd)
  • A handful of fresh strawberries

For the Italian Meringue

  • 100 grams or 3 large egg whites, room temperature
  • 225 (1 cup + 2 Tbs) grams granulated sugar
  • 55 grams (approx. 3 3/4 Tbs) water


To Make the Pate Sucree

  1. Cream the butter and sugar on low in a stand mixer fitted with a paddle attachment.
  2. Add the egg and mix on low.
  3. Add all dry ingredients and mix just until combined. Remove the dough from the mixer and shape into a flat round disk. Wrap with plastic and refrigerate for at least 30 minutes.
  4. If the dough chills for more than an hour, let the dough sit out for 20-30 minutes so that it is easier to work with. The dough gets really firm when it chills for a long time.
  5. Preheat oven to 350 F and begin making the tarts.
  6. On a lightly floured work surface, roll the dough out into a circle that is 1/8 inch thick.
  7. Place a 4-inch tart pan upside down on the dough and cut out a circle that is an inch bigger than the mini tart pan. Repeat until all tart shell circles are cut.
  8. Next, press the dough into the tart pans and remove the excess dough along the edges with the palm of your hand or with a knife.
  9. Prick the tarts with a fork so no air pockets form, and then line with parchment and pie weights (or rice) so that the tarts keep their shape while baking.
  10. Bake mini tarts for 23-28 minutes. The tarts are done when the edges are lightly golden.
  11. Carefully remove the pie weights and liners and allow the tarts to cool completely.

To Make the Lemon Curd

  1. See the directions here for the lemon curd.
  2. Remove the tarts from their pans and place on a serving tray or sheet pan. Fill with warm lemon curd until tart shells are 3/4 full. You can pipe the lemon curd or use a spoon and spread it. Either method works great.
  3. Next, slice the strawberries thinly and place one layer of strawberries on top of the curd in each mini tart. 
  4. Then, prepare the Italian meringue.

To Make the Italian Meringue

  1. Measure out eggs and pour them into a stand mixer fitted with a whisk attachment.
  2. Add the sugar and water to a medium pot and turn the heat to medium. Don’t turn the heat on high, as this can cause the temperature to rise too rapidly and go above the correct temperature.
  3. Turn the mixer onto speed 4 or 5 on a 10-speed mixer and let it run while the sugar syrup is cooking.
  4. Check the whites every minute or so until they reach stiff peaks. If the whites aren’t at stiff peaks by the time the sugar syrup reaches temperature, turn the mixer on high for a minute or two.
  5. When the sugar syrup reaches 240 F, remove it from the heat. Turn the mixer to speed 5 and slowly pour the hot syrup into the whipping egg whites. For the best results, pour the syrup into the mixer between the edge of the bowl and the moving whisk. It can be a bit tricky, so pour slowly to keep it from splattering all over the bowl and your face!
  6. Mix on medium high speed until the bottom of the bowl is cool to the touch and the meringue forms stiff peaks or almost stiff peaks. Either will do!
  7. Remove from mixer and set aside.
  8. Top mini lemon tarts with Italian meringue and spread to the edges so it covers or almost covers the curd and berries completely. 
  9. Brown the meringue in the oven at 350 for 10 minutes, or use a kitchen torch to quickly brown the meringue.
  10. Chill for 1 hour to make sure the meringue and curd are nice and cold. Enjoy!
  11. Store the tarts in the fridge until serving. These are best eaten the same day while the crust is perfectly crisp, but they are still good for a couple of days afterward. The crust will soften slightly, but it doesn’t get soggy.


This is a Baker Street Society original recipe.