Mini Lemon Meringue Tarts

This mini lemon meringue tarts recipe yields a light-textured, not too sweet filling with buttermilk and lemon zest. Frozen shells are a handy shortcut.

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

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until filling rises and appears set, about 15 minutes. Watch carefully to avoid overcooking.

Step 3

Arrange tart shells on a baking sheet. Bake in the preheated oven until heated through, about 5 minutes. Remove from the oven; leave oven on.

Step 4

Whisk 3/4 cup sugar, egg yolks, butter, lemon juice, and lemon zest together in a medium bowl. Whisk in buttermilk. Add flour and salt; whisk well.

Step 5

Divide filling among tart shells, filling almost to the top.

Step 6

Meanwhile, beat egg whites in a glass, metal, or ceramic bowl 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.

Step 7

Top baked tarts with meringue; press meringue down to form a seal around edges.

Step 8

Bake in the preheated oven until meringue starts to brown, about 10 minutes more. Cool before serving.