Lemon meringue and ginger tarts

Lemon meringue ginger tarts - Lilie Bakery

All of this Lemon meringue and ginger tarts are full of flavor! Made with an almond shortbread, a deliciously ginger lemon cream tangy and a touch of meringue Swiss… These lemon tartlets serve as an ideal and delicious fruity dessert!

I love the lemon for dessert: this fine acidity that counterbalances the sweetness. I also really like the Ginger : this root that is finely grated before adding it to our preparations. Its light spicy taste perfectly complements that of lemon. In general, I love to consume this duo as an infusion or when I prepare myself a juice with my extractor!

Ginger brings here a touch of refinement with lemon cream. I really hope you will be as excited as I am when you taste it.

With this recipe you can prepare, like me, 4 tartlets (11cm in diameter) or a family size pie. Allow time to pass through fridge before serving: this allows the lemon garnish to hold together.

Lemon meringue ginger tartlet zoom - Lilie Bakery

How to make these lemon meringue and ginger tarts?

First step, prepare the shortbread. This is a classic dough for which I substitute part of the flour with almond meal. This adds extra flavor to the dough. I preferred to use brown sugar instead of white sugar for the same reason.

Then we prepare the lemon curd, which I have chosen to decorate with grated fresh ginger. I chose to put brown sugar in it instead of white sugar. Heat the eggs, brown sugar, lemons and ginger over low heat until thickened. Then we go to Chinese to remove any pieces and we reserve.

For Swiss meringue, do not be scared ! Without a thermometer, it can be done easily too. We start by heating the egg whites and the sugar in a double boiler: when there is no more grains of sugar to the touch is that you can start to beat the egg whites until stiff (about 40 ° / 45 °). The shiny white meringue will be ready in minutes!

Lemon meringue ginger tarts flatlay - Lilie Bakery

My tips for success

Respect the cooling time of each step: for the dough and for the lemon cream. This allows the elements to have their ideal texture (and also to make your work easier!)

Take as many organic lemons because we use zest and juice (avoid bottled lemon juice which lacks flavor).

I recommend a good grater for the ginger (this is what will extract all the flavor).

Use ingredients ambient temperature : this is true for all the recipes, especially here with the meringue.

Lemon meringue ginger tartlet zoom - Lilie Bakery

Other lemon recipes for you

Lovers of tangy flavors will certainly love these No-bake lemon cheesecakesThis Lemon raspberry whipped cream cakethese Lemon poppy muffins.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty tarts!

Lemon meringue ginger tarts - Lilie Bakery
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4.8 on 5 votes

Lemon meringue and ginger tarts

The acidity of lemon and ginger and the sweetness of Swiss meringue ...
Prep time50 minutes
Cook time35 minutes
Total1 time 25 minutes
Recipe type: Dessert, Snack
Cuisine: French
Yield: 4 tartlets


Pâte sablée

  • 80 g softened butter
  • 35 g light brown sugar
  • 1 oeuf
  • 20 g almond meal
  • 130 g all-purpose flour

Lemon ginger cream

  • 100 g unsalted butter
  • 4 organic lemons
  • 4 eggs
  • 150 g light brown sugar
  • 30 g fresh ginger

Swiss meringue

  • 65 g egg whites
  • 90 g granulated sugar


Pâte sablée

  • Combine the butter, brown sugar and ground almonds. Once the creamy mixture is obtained, add the egg.
  • Incorporate the flour in several batches. Lightly flatten the dough ball and wrap in film, then refrigerate 1 to 2 hours.
  • Preheat the oven to 160 ° traditional heat. Roll out the dough on the floured work surface. Garnish the tart molds with the dough. Cover with baking paper and pour ceramic balls or dry beans for white baking for 15 minutes. Remove the paper and the balls then continue cooking for 10 minutes.

Lemon ginger cream

  • Grate the zest of the lemons and collect their juice. Also grate the ginger to collect about 2tsp of ginger. In a saucepan, add the juice and zest, grated ginger, eggs, brown sugar and diced butter. Heat over low heat for about 10 minutes without stopping stirring, the mixture thickens visibly. Switch to Chinese to remove any pieces.
  • Garnish the tart shells with this cream then refrigerate for at least 1 hour.

Swiss meringue

  • Pour the egg whites and the sugar in a bowl over a double boiler. Whisk lightly until you no longer feel the grains to the touch (40 ° / 45 °) then transfer to the bowl of the food processor or with a mixer, whisk until the meringue is very white and shiny.
  • Garnish the tarts with a nice tablespoon of meringue (or more to taste). With a kitchen torch, lightly toast the meringue.


* I advise you to prepare the meringue at the last moment (or on D-Day) it will be better. 
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)



  1. Reply


    25th February 2021

    5 stars
    Pretty these little tarts !!!

    • Reply

      Lilie bakery

      26th February 2021

      Thanks to you :)

  2. Reply


    25th February 2021

    Lemon and ginger… these tarts must have some pizzazz!

    • Reply

      Lilie bakery

      26th February 2021

      Absolutely :) but the meringue softens the whole well!

  3. Reply


    April 21th

    how much lemon juice do your 4 lemons give in this recipe? I had almost 20 cl, I have the impression that it was a little too much (long to thicken) ... thank you

    • Reply

      Lilie bakery

      April 22th

      Hello Aurélie, I am following up on the answer I gave you on Instagram, I did not measure in quantity of liquid but in quantity of lemons (medium size). In general, the lemon curd takes a long time to thicken in the pan, so don't worry and, above all, continue to stir well. See you soon

  4. Reply


    July 26, 2021


    Can almond flour replace almond powder?

    • Reply

      Lilie bakery

      August 2, 2021

      Hello Nathalie, yes, almond flour can replace almond powder, see you soon :)

  5. Reply


    March 1, 2022

    Hello Aurélie,
    Thank you for this recipe, it is very good with the little touch of ginger
    On the other hand, I had a little problem with proportions. My tartlet molds being smaller, I managed to make 6 with the dough but I had twice too much lemon curd and meringue… and the baking at 160°C was too low for the dough, I had to increase the temperature and cooking time…

    • Reply

      Lilie bakery

      March 2, 2022

      Hello Pauline, glad you enjoyed this dessert! For the dough, 25 minutes of baking at 160° is more than enough for me (for my oven) but it's true that each oven is different, that's why you have to try it. Goodbye :)

  6. Reply


    8th February 2024


    Is ginger obligatory? Can we replace it? Are the proportions for 4 tartlets equivalent to a 25-26 cm tart dish?
    Thank you for your recipes.

    • Reply

      Lilie bakery

      10th February 2024

      Hello Guylaine, no ginger is not obligatory, however it brings an additional subtle flavor (you can also use less). To transfer to a family mold you need a 22 cm tart mold otherwise you will not have enough filling. See you soon :)

4.80 from 5 votes (4 ratings without comment)


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