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–+ servings

Mini Lemon Meringue Tarts

These mini lemon meringue tarts are the perfect citrus dessert, with a bright, zippy filling piled high with fluffy meringue, all tucked into a buttery, hand-held crust. They're basically summer in a cup!
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Prep Time 30 minutes
Cook Time 21 minutes
Chill Time 20 minutes
Total Time 1 hour 11 minutes
Course Dessert
Cuisine American
Servings 24 tarts
Calories 105 kcal

Ingredients
  

  • 24 Mini tart shells store-bought or homemade shortcrust pastry
  • 4 Fresh lemons zested and juiced
  • 4 Eggs
  • 1 cup Sugar
  • 1/2 cup Butter
  • 1/4 tsp Cream of tartar
  • Optional toppings toasted coconut, zest, berries

Instructions
 

  • Prepare the tart shells by baking store-bought or homemade pastry until golden.
  • Whisk together eggs, sugar, lemon juice, zest, and butter over heat until thickened.
  • Beat egg whites and cream of tartar until stiff peaks form.
  • Fill tart shells with lemon curd, top with meringue, and bake or broil until golden.
  • Let tarts cool before serving, topped with optional garnishes.

Notes

For variations, try lime or orange instead of lemon, add poppy seeds, or use a nut-based crust for a gluten-free option. Store leftovers in the fridge and do not re-bake to reheat.

Nutrition

Serving: 1tartsCalories: 105kcalCarbohydrates: 14gProtein: 1.8gFat: 5.6gSaturated Fat: 3.2gTrans Fat: 0.2gCholesterol: 49mgSodium: 75mgFiber: 0.5gSugar: 9.8g
Keyword citrus dessert, Lemon Meringue, Mini Tarts, party appetizer, Summer Treat