Lemon Tartlets with Mile-High Meringue Topping

Simple to Serve, Impossible to Resist

Designed for ease, finished with flair — this tartlet balances tangy citrus and toasted meringue in a format that feels handcrafted.

Bright citrus curd meets a buttery, crisp crust, crowned with a cloud-like meringue that’s lightly toasted to golden perfection. Each bite balances tang and sweetness in a way that feels both classic and fresh — a standout addition for any dessert lineup.

Ingredients

• Pillsbury Pot Pie Crust (Item #6787)
• Lemon Filling (Item #33201)
• Mile-High Meringue Topping ↴

Directions

1. Preheat oven to 350°F. Place six 3 1/4 inch tart rings on a parchment paper-lined baking sheet. Set aside.
2. Unroll the premade pie crust and use a 4 1/2 inch round biscuit cutter to cut out six circles. Fit each circle into prepared tart rings, gently pressing the crust into the bottom and against the sides. Chill until firm.
3. Line the chilled tart shells with parchment paper and fill with pie weights and parchment paper, then pierce bottom of dough with a fork. Reduce oven temperature to 325°F and continue baking until crust is golden brown, about 10-20 minutes more. Carefully remove the tart rings and transfer tart shells to wire rack to cool.
4. Once the tart shells have cooled, fill each one with lemon filling, distributing evenly.
5. Using a piping bag, pipe a generous amount of meringue on the surface of each tartlet in a decorative pattern.
6. Transfer the tartlets to the freezer until chilled. Before serving, use a kitchen torch to toast the meringue, moving the flame back and forth until evenly browned. Alternatively, you can place the tartlets under a preheated broiler for 1-2 minutes to brown the meringue.

Mile-High Meringue Topping

• 4 large egg whites
• ¼ teaspoon cream of tartar
• ¾ cup plus 2 tablespoon granulated sugar
• ¼ teaspoon pure vanilla extract

In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Increase speed and whisk until meringue is glossy and forms stiff peaks. Whisk in vanilla until just combined.

Serve these lemon tartlets immediately for a delightful and impressive dessert experience.