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.
Provided by Leslie O'Ray-Curnew
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). 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.
- 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.
- Pour filling into the tart shells, filling them almost to the top.
- Bake in the preheated oven until filling rises and appears set, about 15 minutes. Watch carefully to avoid overcooking.
- 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.
- Top baked tarts with meringue. Ensure that you press the meringue down to form a seal around the edges.
- Return tarts to oven and bake until meringue starts to brown, about 10 minutes more. Let cool before serving.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 21.8 g, Cholesterol 33.1 mg, Fat 6 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 2.3 g, Sodium 91.6 mg, Sugar 13.8 g
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Mueez Ali
[email protected]These tarts are the best I've ever had.
Xena Brice
[email protected]I can't wait to make these tarts again.
YABSRA ABEBE
[email protected]These tarts are the perfect combination of sweet and tart.
chumun ganeshwar
[email protected]I'm so glad I found this recipe. It's a keeper!
Azole Sipika
[email protected]These tarts are perfect for a special occasion.
Nathan AK
[email protected]I would definitely recommend this recipe to others.
Olivia Green
[email protected]These tarts were a lot of work to make, but they were worth it. They were absolutely delicious.
Gulzar BoutiQue
[email protected]I had a hard time getting the meringue to brown. I ended up burning it.
Sulemsn Bhai
[email protected]These tarts were a bit too sweet for my taste.
Anna Dominguez
[email protected]I'm not a huge fan of lemon desserts, but I actually really enjoyed these tarts. The meringue was especially good.
Angelina Yenkadu
[email protected]I made these tarts for a bake sale and they were a huge success! Everyone loved them.
Alexplus HT
[email protected]These tarts were delicious! The lemon curd was the perfect balance of tart and sweet.
Sajjad Aslam
[email protected]The only thing I would change about this recipe is to use a different type of crust. I found that the graham cracker crust was a bit too crumbly for my taste.
Zabeer Ibrahim
[email protected]I love how easy these tarts were to make. I was able to whip them up in no time.
Sally Mseze
[email protected]These mini lemon meringue tarts were a hit at my last dinner party! The filling was creamy and tart, and the meringue was perfectly toasted. I will definitely be making these again.