Lemon Meringue Tartlets
On-Demand Baking Class with Paula
The three things that make lemon meringue tartlets fail and how to fix all of them in one class.
Skill level: Intermediate
Servings: 30-36
Prep Time: 1hr 45min
Bake Time: 15-20min
45 minutes with Paula. The pastry shell, the curd, the torch. Watch once. Bake these for the rest of your life.
Paula
Founder, Crumble Crate
Paula's been teaching home bakers since 2019. She built Crumble Crate around one idea: technique travels further than recipes.
Anyone can follow a recipe. Once you understand why the curd needs to come off heat at exactly the right moment, or what happens to pastry shell structure when you skip the blind bake, you stop guessing and start baking on purpose.
This is her most-requested class.
What you'll actually walk away knowing
The pastry shell that doesn't go soggy
There's a 10-minute window in the bake where most shells either over-set or under-set. Paula shows you exactly what you're looking for.
Lemon curd that holds its shape
The difference between curd that slices clean and curd that oozes is temperature management in the final moments.
Meringue that doesn't weep
Learn the sugar timing and torch technique that creates stable toasted peaks every time.
"I've attempted lemon meringue twice before. Both times the curd broke and the meringue was soup by morning. Paula's class is the first time someone explained the why behind every step instead of just the steps."
Sarah K.
Tampa, FL
Ready to master lemon meringue tartlets?
Start the Class $35Everything you need to master tartlets
These are the tartlets people stop and ask about at parties.
Getting a lemon curd that holds its shape, a pastry shell that stays crisp, and meringue that doesn't weep all at the same time is genuinely hard to pull off without knowing a few things most recipes never tell you.
Paula walks through all of it. The pastry shell technique. The exact pull temperature for the curd. The meringue method. The torch angle.
This class is 45 minutes and covers every step — from the first butter cut to the final torch pass.
You'll make 30 to 36 tartlets. Skill level is intermediate: you should be comfortable with basic baking, but you don't need pastry school experience. That's what the class is for.
Fair warning: the filling is dangerous on a spoon before it makes it into the shells.
Everything you'll receive
45 Minute Class
Full step-by-step video lesson with Paula.
Recipe Guide
Printable recipe and baking instructions.
Ingredient Checklist
Know exactly what you'll need before you start.
Lifetime Access
Watch again whenever you need a refresher.
What you'll use in class
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Frequently asked questions
Master Lemon Meringue Tartlets With Confidence
The pastry shell. The curd. The meringue. Learn the techniques once and use them forever.
Start the Class $35
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