Lemon Meringue Mini Tarts

Follow our step-by-step guide on how to make Lemon Meringue Mini Tarts.

1. Step 1

   Preheat your oven to 350°F (175°C) and arrange the thawed tart shells on a baking sheet.

2. Step 2

   Bake the tart shells in the preheated oven for about 5 minutes, just until heated through. Remove from the oven but keep it on.

3. Step 3

   In a medium bowl, whisk together the egg yolks, 3/4 cup of sugar, melted butter, lemon juice, and lemon zest until well combined. Gradually whisk in the buttermilk, followed by the flour and a pinch of salt until smooth.

4. Step 4

   Carefully pour the lemon filling into the tart shells, filling them almost to the top.

5. Step 5

   Return the tarts to the oven and bake for about 15 minutes, or until the filling rises and appears set. Keep an eye on them to prevent overcooking.

6. Step 6

   While the tarts are baking, prepare the meringue. In a clean bowl, beat the egg whites with an electric mixer on high speed until frothy. Gradually add the remaining 1/2 cup of sugar and the cream of tartar, continuing to beat until the meringue is stiff and shiny.

7. Step 7

   Once the tarts are done baking, remove them from the oven and top each with a generous dollop of meringue, ensuring to seal the edges well.

8. Step 8

   Return the tarts to the oven and bake for an additional 10 minutes, or until the meringue is lightly browned. Allow to cool before serving.