Description
Delightful bite-sized lemon tarts with a crisp crust, creamy filling, and fluffy meringue.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 4 egg whites
- 1 cup granulated sugar (for meringue)
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix together the all-purpose flour and powdered sugar. Use a pastry cutter to cut in the softened butter until the mixture resembles coarse crumbs.
- Press the mixture into mini tartlet pans, making sure to form even layers. Bake for 15 minutes until lightly golden.
- While the crust is baking, prepare the lemon filling. In another bowl, whisk together the granulated sugar, eggs, fresh lemon juice, lemon zest, and salt until well blended.
- Pour the lemon filling into the baked crusts, and return them to the oven. Bake for an additional 15-20 minutes or until the filling is set.
- For the meringue, beat the egg whites in a clean bowl until soft peaks form. Gradually add the granulated sugar and cream of tartar, continuing to beat until stiff peaks form.
- Spread the meringue over the warm lemon tarts, creating peaks and swirls. If you like, use a kitchen torch to very carefully toast the tops until they’re golden brown.
- Let the tarts cool before removing them from the pans and serving.
Notes
For a silky-smooth filling, strain the lemon mixture before pouring it into the crust to remove any pulp or seed remnants.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 210
- Sugar: 12g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg