Mini Lemon Meringue Tarts

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Over 200 Delicious Tart Recipes From Betty Crocker, Shipped Right to Your Door

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Over 200 Delicious Tart Recipes From Betty Crocker, Shipped Right to Your Door

Mini Lemon Meringue Tarts Recipe

These Mini Lemon Meringue Tarts are ideal for any celebration. The sweet and tangy lemon filling, combined with the fluffy meringue topping, creates a delicious and visually appealing dessert.

Ingredients

1/4 cup cornstarch
1 1/2 cups water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and diced
1/4 cup confectioners' sugar
1 tablespoon lemon zest
Three egg whites
1/2 cup fresh lemon juice
1/2 cup granulated sugar
1/2 cup granulated sugar
2 tbsp unsalted butter
3 egg yolks

Time Needed

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Instructions

Preheat the oven to 375°F.
(190 degrees C).
Combine chilled butter, flour, confectioners' sugar, and salt in a medium mixing bowl.
Mix the mixture until it resembles coarse crumbs.
Mix in 1 egg yolk until the dough comes together.
On a lightly floured surface, roll out the dough and cut out rounds to fit mini tart pans.
Prick the bottoms of the pans with a fork after pressing the dough into them.
Bake for 10 to 12 minutes, or until the tart shells are lightly golden.
Place aside to cool.
Whisk together 3 egg yolks, 1/2 cup granulated sugar, cornstarch, and salt in a medium saucepan.
Whisk in the water and lemon juice gradually until the mixture is smooth.
Cook, whisking constantly, over medium heat until the mixture thickens and comes to a boil.
Cook for 1 minute more before removing from heat.
Stir in the butter and lemon zest until thoroughly combined.
Fill the tart shells with the lemon filling.
In a large mixing bowl, whisk together the egg whites and cream of tartar until soft peaks form.
1 tablespoon at a time, beat in 1/2 cup granulated sugar until stiff peaks form.
Spread the meringue on top of the lemon filling, making sure to cover the tart shells completely.
Bake for 10–12 minutes, or until the meringue is lightly golden.
Remove from the oven and cool to room temperature before serving.