The ultimate freezeable Lemon Meringue Tartelettes (traditional version and Thermomix)

Who doesn’t love Lemon Meringue Pie? You cannot go wrong with this ultimate classic!

According to the history books, Lemon Meringue pies were first made in France in the 18th century, and have since conquered the world.

This dessert is a go to for dinner parties, buffets and with this adorable mini version, you can make them for cocktail parties with an incredible ease.

I will show you my trick on blindbaking the pastry without having to weigh these little shells down with ceramic baking beans or rice and prefreeze them for your big day.

Obviously with the same amount of pastry, Lemon Curd and Italian Meringue you can make a round or rectangular tart as well. For the big pie you will need to blindbake the pastry in the traditional way with ceramic baking beans.

In my newest book you can find more recipes and an extremely helpful party planner to help you get ready for your next celebration!

Recipe Sweet pastry – the easiest way to blindbake these little beauties (traditional & Thermomix)

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  • 100 g of butter
  • 70 g icing sugar
  • 1 pinch of salt
  • 1 tsp vanilla sugar
  • 1 small egg
  • 175 g of flour
  • 28 g of almond powder

Make the pie shells as indicated here in the recipe and let them cool.

They will keep up to a week in the fridge and in the freezer for up to 3 months.

Recipe English Lemon Curd (traditional method and Thermomix)


  • 4 lemons (zest of 2 and juice of all 4 lemons
  • 200 g icing sugar
  • 4 eggs, really well beaten
  • 100 g butter

Make the Lemon Curd according to the instructions here and fill hot into a pastry bag, sealing it with a knot. Don’t cut the end off before you need to use it. This way you can keep it ready for filling in the fridge for up to 2 weeks. Lemon Curd freezes well for a year too.

Fill the pastry shells with the Lemon Curd and let it set in the fridge for at least 1 hour.

Recipe Italian Meringue (traditional & Thermomix)


  • 30 g of water
  • 150 g caster sugar
  • 90 g egg whites (about 3 eggs)

Make the Italian Meringue according to the instructions here. Fill it into a piping bag with either a riffled or a round tip and pipe it in swirls or circles onto the tarteletts. Brown them slightly with a culinary blow torch or under the grill of your oven.

Decorate with berries and mint leaves.

How to freeze these little treasures

You can freeze the tarteletts / or the pie for up to 3 months, I would just recommend leaving off the meringue topping. Meringue does not freeze well and the texture after thawing won’t be good.

If you freeze the little tarteletts / or the pie already filled with the cold Lemon Curd in the pastry shells, place them on a tray that fits into the freezer and freeze them individually overnight.

Then you can place them into a tupperware box and keep them, as I said before, for up to 3 months.

To defrost the tarteletts / pie, remove them from the freezer and place them on a tray in the fridge a few hours before you want to consume them.

That just leaves you with making the meringue on the same day. Prepare the italian meringue and finish as stated in the recipe.

Even more easy and delicious cake recipes can be found in my cookbook “Austrian Flair”!

And here the Thermomix version

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