Ingredients
- For the crust
- 2 ½ Cups flour
- 1 Tbsp sugar
- 1 Cup butter cold and cut into small pieces
- For the filling
- 4 Eggs
- ¾ Cup lemon juice
- Zest from 1 lemon
- 1 Cup sugar
- ¾ Cup heavy cream
- For the meringue
- 2 Egg whites
- 1 Tsp vanilla
- ⅓ Cup sugar
Recipe Description
These mini lemon meringue tarts are zesty and creamy! Made with a delicate and buttery pie crust and stuffed with an incredibly delicious lemon cream filling, these mini lemon tarts are topped with an airy meringue and fresh lemon slices. Serve them anytime you are craving a light dessert! Who doesn’t love sweet and tangy mini lemon meringue tarts? I mean they are pretty much a staple desert year round!
Recipe Directions
-
Preheat the oven to 350 degrees. Grease and flour tart pans and set aside.
-
In a bowl combine the flour with the sugar and butter until it resembles coarse sand. Add the water, 2 tbsp at a time, mixing until you have a dough that barely sticks together. Cover with plastic wrap and refrigerate for 30 minutes.
-
With the help of a rolling pin roll out the dough until it’s around 3 mm thick. Cut a piece and press it into the prepared tart pan. Repeat the process with the rest of the dough and tart pans.
-
In a separate bowl beat the eggs with the lemon juice, sugar, lemon zest and heavy cream until incorporated.
- Pour into the tarts and take to the oven. Bake for 25 minutes or until done. Let them cool down completely
-
Meanwhile beat the egg whites with the vanilla and sugar until light and fluffy.
-
Top the tarts with the meringue.
