Lemon Meringue Tartlets

Prep: 10 mins
Cook: 20 mins
Servings: 24 tartlets
Lemon Meringue Tartlets

Wow your guests with these homemade Lemon Meringue Tartlets - Creamy, zesty lemon filling encased in crisp sweet shortcrust pastry.

TIP: Place any leftover lemon curd in an airtight container and store in the refrigerator for up to 1 week.


  • 2 packs Pampas Sweet Pastry Tart Cases
  • 1 tbsp White Wings cornflour
  • ¾ cup fresh lemon juice
  • 2 tbsp finely grated lemon zest
  • 4 (59g) eggs
  • 1½ cup CSR Caster sugar
  • 225g chopped butter, at room temperature

Pavlova Magic Ingredients:

  • 1 White Wings Pavlova Magic
  • 130g CSR Caster sugar
  • 140ml water


  1. Bake tart cases as per pack instructions. Set aside to cool.
  2. Place cornflour in a medium saucepan. Gradually blend with 1/4 cup of the lemon juice. Add remaining lemon juice, zest and eggs and whisk until well combined. Add sugar and whisk until mixed well. Add butter and place over a medium heat. Whisk constantly for 8 minutes or until just starting to simmer. Reduce heat and whisk vigorously for 1 minute. Pour lemon curd into a heatproof bowl and set aside for 20 minutes.
  3. Fill tart cases with lemon curd. Set aside to cool.
  4. Make Pavlova Magic according to directions on pack. Using a piping bag, pipe small peaks on top of cooled tartlets. Using a kitchen torch, carefully and lightly, brown the peaks.