Black plate with two lemon tartlets

Lemon Tartlets with Mile-High Meringue Topping

A Sweet Combination of Citrus and Fluff

Delight your patrons with these exquisite lemon tartlets topped with fluffy meringue

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

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