Lemon Meringue Tarts


Save room for dessert!  These luscious lemon tarts, served in puff pastry shells, are elegant, delectable and surprisingly easy to make.

  • Prep: 35 minutes
  • Cook: 10 minutes
  • Bake: 10 minutes
  • Cool: 20 minutes
  • Serves: 6
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  • 1 pkg. (about 3 ounces) lemon pudding and pie filling mix

  • 1 tsp. grated lemon zest

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 2 egg whites

  • 1/4 cup sugar


  1. Cook the pudding mix according to the package directions for pie filling.  Stir in the lemon zest.  Let the pudding cool to room temperature.

  2. Spoon about 1/3 cup pudding into each pastry shell.  Heat the oven to 325°F.

  3. Beat the egg whites in a large bowl with an electric mixer on high speed until frothy.  Gradually add the sugar and beat until soft peaks form.  Spoon the meringue over the pudding and spread to the edges of the pastry shells.  Place the filled pastry shells onto a baking sheet.

  4. Bake for 10 minutes or until the meringue is lightly browned.  Let the pastries cool on the baking sheet on a wire rack for 20 minutes.

  5. Easy Substitution: You can substitute sweetened whipped cream or thawed frozen whipped topping for the egg whites and sugar.  Spoon the whipped cream over the pudding in the pastry shells. Garnish with lemon slices, if desired.  Serve immediately or cover and refrigerate for up to 4 hours.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.


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Submitted by:
Arlene S.
Date: 12/22/2005

5 star rating

"This is a quick and easy dessert that really looks nice and taste great."

Submitted by:
Date: 6/13/2007

5 star rating

"I could not find the pastry shells at my local market and used mini-pie shells instead and it still was tasty. Needless to say I eventually found a store that carried the pastry shells and I can't wait to make them again!"

Submitted by:
K O.
Date: 3/6/2011

4 star rating

"These were fun to make and yielded a decent result. Nothing special though."

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