Mini Lemon Meringue Tarts
Description
This mini lemon meringue tarts recipe yields a light-textured, not too sweet filling with buttermilk and lemon zest. Frozen shells are a handy shortcut.
Ingredients
•
24 (2 inch) frozen tart shells, thawed
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1 1/4 cups white sugar, divided
•
4 eggs, separated
•
1/4 cup butter, melted and cooled
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3 tablespoons lemon juice
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1 lemon, zested
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1 1/2 cups buttermilk, shaken
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4 tablespoons all-purpose flour
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1 pinch salt
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1/2 teaspoon vanilla extract
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1/2 teaspoon cream of tartar
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
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.
3
Whisk 3/4 cup sugar, egg yolks, butter, lemon juice, and lemon zest together in a medium bowl. Whisk in buttermilk. Add flour and salt; whisk well.
4
Divide filling among tart shells, filling 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
Meanwhile, beat egg whites in a glass, metal, or ceramic bowl with an electric mixer on high speed until frothy. Add remaining 1/2 cup sugar, vanilla, and cream of tartar; continue beating until meringue is stiff and shiny.
7
Top baked tarts with meringue; press meringue down to form a seal around edges.
8
Bake in the preheated oven until meringue starts to brown, about 10 minutes more. Cool before serving.