Mini Lemon Meringue Tarts

These lemon tarts have a light-textured filling and aren't overly sweet. This is a great recipe if you have left over buttermilk to use up. A nice, quick tart made even quicker if you use frozen tart shells. Store tarts in the refrigerator once called.

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

Ingredients

• ½ teaspoon vanilla extract
• 1 pinch salt
• 3 tablespoons lemon juice
• ½ teaspoon cream of tartar
• 4 tablespoons all-purpose flour
• 4 eggs, separated
• 1 ¼ cups white sugar, divided
• ¼ cup butter, melted and cooled
• 1 lemon, zested
• 24 (2 inch) frozen tart shells, thawed
• 1 ½ cups buttermilk, shaken

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

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 and cream of tartar; continue beating until meringue is stiff and shiny.

Step 7

Top baked tarts with meringue. Ensure that you press the meringue down to form a seal around the edges.

Step 8

Return tarts to oven and bake until meringue starts to brown, about 10 minutes more. Let cool before serving.