Mini Lemon Meringue Tartlets (Vegan)

Tiny desserts automatically taste better. It’s science.

These Mini Lemon Meringue Tartlets are bright, tangy, lightly sweet, and topped with fluffy toasted meringue—all completely vegan. Yes, we’re doing lemon curd. Yes, we’re doing meringue. No eggs involved. No drama required.

They look bakery-level impressive but are absolutely doable at home. Crisp little shells, silky lemon filling, and that cloud-like topping? Elite.

Let’s make tiny masterpieces.

Why This Recipe Is Awesome

First: the lemon filling is smooth and properly tangy. Not bland. Not overly sweet. Real citrus energy.

Second: the vegan meringue actually whips and toasts beautifully (thank you, aquafaba).

Third: they’re portion-controlled. Which sounds responsible. Until you eat four.

They’re perfect for brunch tables, showers, dinner parties, or whenever you feel like making something that looks far more complicated than it is.

Ingredients You’ll Need

Tart Shells

• All-purpose flour (1½ cups)
• Powdered sugar (¼ cup)
• Cold vegan butter (½ cup, cubed)
• Pinch of salt
• Cold water (2–4 tbsp)

Lemon Filling

• Fresh lemon juice (½ cup) – Fresh only. No shortcuts.
• Lemon zest (1 tbsp) – Critical.
• Sugar (½ cup)
• Cornstarch (3 tbsp) – For thickening.
• Full-fat coconut milk (½ cup)
• Turmeric (tiny pinch, optional) – For color.
• Vegan butter (1 tbsp)
• Vanilla extract (1 tsp)

Vegan Meringue

• Aquafaba (½ cup) – Liquid from canned chickpeas.
• Sugar (½ cup)
• Cream of tartar (¼ tsp) – Stabilizes.
• Vanilla extract (½ tsp)

Step-by-Step Instructions

1. Make the Tart Shells

1. Mix flour, powdered sugar, and salt.
2. Cut in cold vegan butter until crumbly.
3. Add cold water gradually until dough forms.
4. Chill 30 minutes.
5. Roll out, cut into circles, and press into mini tart pans.
6. Prick bottoms and bake at 350°F (175°C) for 12–15 minutes until lightly golden. Cool completely.

2. Make the Lemon Filling

1. In a saucepan, whisk lemon juice, zest, sugar, cornstarch, and coconut milk.
2. Heat over medium, stirring constantly.
3. Once thick and bubbling, cook 1–2 more minutes.
4. Remove from heat. Stir in vegan butter, vanilla, and turmeric (if using).
5. Let cool slightly, then spoon into cooled tart shells.
6. Chill until set (about 1 hour).

It should be glossy, thick, and spoon-coating.

3. Make the Meringue

1. In a clean bowl, whip aquafaba and cream of tartar until foamy.
2. Gradually add sugar while whipping.
3. Continue beating until stiff, glossy peaks form.
4. Mix in vanilla.

You should be able to flip the bowl (carefully) without it moving.

4. Assemble

1. Pipe or spoon meringue onto chilled lemon tartlets.
2. Toast lightly with a kitchen torch.
   (No torch? Broil briefly—watch closely.)

Serve immediately or chill until ready to serve.

Common Mistakes to Avoid

• Using bottled lemon juice.
  Fresh makes a massive difference.
• Under-thickening the filling.
  It must fully bubble to activate the cornstarch.
• Greasy bowl for meringue.
  Any fat will prevent whipping. Clean bowl only.
• Adding sugar too fast to aquafaba.
  Go slowly for stable peaks.
• Skipping chill time.
  The filling needs time to set.

Alternatives & Substitutions

• Gluten-free version?
  Use a 1:1 gluten-free flour blend.
• No coconut milk?
  Use almond or oat cream, but texture may be slightly lighter.
• Less sweet?
  Reduce sugar slightly in the filling—but keep enough for structure.
• No mini pans?
  Make one larger tart and slice.
• Extra tangy?
  Add 1–2 teaspoons extra lemon zest.

IMO, piping tall swirls of meringue makes these look bakery-tier. Height = drama.

FAQ (Frequently Asked Questions)

Does aquafaba taste like chickpeas?
No. Once whipped and sweetened, it tastes neutral.

Can I make these ahead?
Yes, but add and torch meringue closer to serving time for best texture.

How long do they last?
2–3 days in the fridge.

Can I freeze them?
Not recommended. Meringue texture changes.

Do I need a torch?
No, but it gives the best toasted look. Broiler works carefully.

Why isn’t my meringue stiff?
Keep whipping. And make sure there’s no grease in the bowl.

Final Thoughts

Mini Lemon Meringue Tartlets are the perfect balance of crisp, creamy, and fluffy. Bright citrus filling meets toasted cloud-like topping, all wrapped in a buttery shell.

They look impressive. They taste incredible. And they prove you don’t need eggs to make a show-stopping dessert.

Now go make tiny lemon masterpieces and pretend you run a pastry shop. 🍋