Mini Lemon Meringue Tarts
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Description
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.
Ingredients
- 24 (2 inch) frozen tart shells, thawed
- 4 eggs, separated
- 1 ¼ cups white sugar, divided
- ¼ cup butter, melted and cooled
- 3 tablespoons lemon juice
- 1 lemon, zested
- 1 ½ cups buttermilk, shaken
- 4 tablespoons all-purpose flour
- 1 pinch salt
- ½ teaspoon vanilla extract
- ½ teaspoon cream of tartar
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
- 2. Bake in the preheated oven until heated through, about 5 minutes. Remove from the oven; leave oven on.
- 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.
- 4. Pour filling into the tart shells, filling them almost to the top.
- 5. Bake in the preheated oven until filling rises and appears set, about 15 minutes. Watch carefully to avoid overcooking.
- 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.
- 7. Top baked tarts with meringue. Ensure that you press the meringue down to form a seal around the edges.
- 8. Return tarts to oven and bake until meringue starts to brown, about 10 minutes more. Let cool before serving.
Nutrition Facts
serving: 24 mini tarts
calories: 148.4 kcal
carbohydrates: 21.8 g
protein: 2.3 g
saturated fat: 2.3 g
cholesterol: 33.1 mg
sodium: 91.6 mg
fiber: 0.1 g
sugar: 13.8 g
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