Lemon Meringue Tarts

Who doesn't love lemon? Growing up I have always had access to fresh lemons due to our Meyer lemon tree in our backyard, and then the Meyer lemon tree in our orchard at our new house. Needless to say, I developed a love of these yellow citrus. For Easter, my mother and I made some bite sized (or two bite sized) tartlettes featuring my beloved tangy fruit.

It features a crisp and crumbly pecan crust with Eureka lemon curd, topped with a Swiss meringue which was piped to look like roses. We finished it off with a torch to give it some lovely golden color.


A few of you might be asking what are the differences between lemons I mentioned.

Meyer lemons are not true lemons. They are a cross between a Eureka and an orange or a mandarin or a tangerine (depending upon which source you read). The result is that they are sweeter, and not as acidic as true lemons. They also take on a golden color, almost an orange, which visually separates them from their fellow yellow citrus.

Eureka lemons are the type of lemon typically found in the supermarket. They are one of the true lemons, and they are very acidic. The rind is a very bright yellow.

Both varieties are good for baking and cooking, but you'll have to use your taste buds to do some adjusting for sugar and salt.