Mini Lemon Meringue Tarts

Mini Lemon Meringue Tarts

Frozen tart shells are a handy shortcut in these mini lemon meringue tarts featuring buttermilk and lots of lemon zest in the filling.

Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
148 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
Step 2
Bake in the preheated oven until heated through, about 5 minutes. Remove from the oven; leave oven on.
Step 3
Whisk egg yolks, 3/4 cup sugar, butter, lemon juice, and zest together in a medium bowl. Whisk in buttermilk. Add flour and salt; whisk well.
Step 4
Pour filling into the tart shells, filling them almost to the top.
Step 5
Bake in the preheated oven until filling rises and appears set, about 15 minutes. Watch carefully to avoid overcooking.
Step 6
Top baked tarts with meringue. Ensure that you press the meringue down to form a seal around the edges.
Step 7
Return tarts to oven and bake until meringue starts to brown, about 10 minutes more. Let cool before serving.
Step 8
Prepare meringue while the tarts are baking. Beat egg whites with an electric mixer on high speed until frothy. Add remaining 1/2 cup sugar, vanilla, and cream of tartar; continue beating until meringue is stiff and shiny.

Ingredients

  • 1 pinch salt
  • 3 tablespoons lemon juice
  • 4 tablespoons all-purpose flour
  • 4 eggs, separated
  • 1 lemon, zested
  • 24 (2 inch) frozen tart shells, thawed
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon cream of tartar
  • 1.25 cups white sugar, divided
  • 0.25 cup butter, melted and cooled
  • 1.5 cups buttermilk, shaken

Categories

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