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Lemon Butter Tarts

Rated as 4 out of 5 Stars

"I love butter tarts, and can never get enough. This is one that I make now and then to be a little different."
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Ingredients

servings 351
Original recipe yields 12 servings (12 small tarts)

Directions

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  1. Melt butter or margarine in a saucepan. Add rind, lemon juice, and 1 1/2 cups sugar. Beat eggs and egg yolks until thick, and add to lemon butter mixture. Cook over low heat, stirring constantly until thick. Chill.
  2. Beat 3 egg whites until stiff. Gradually add 1/4 cup sugar, and continue beating until stiff and glossy. Fill baked tart shells with lemon custard, and top with meringue.
  3. Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.

Nutrition Facts


Per Serving: 351 calories; 16.1 48.8 4.4 101 177 Full nutrition

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Reviews

Read all reviews 15
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Instead of 3" tarts, I made Mini Tarts (mini muffin tins) and piped the meringue on top. The custard has the most wonderful flavor of sweet and tart, they make a beautiful presentation, and no o...

Most helpful critical review

I don't know what I did wrong on this, but it is not good. My merigue will not stick to the filling and the filling is way too gooey....very unpleased. I consider myself a good baker, too........

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Instead of 3" tarts, I made Mini Tarts (mini muffin tins) and piped the meringue on top. The custard has the most wonderful flavor of sweet and tart, they make a beautiful presentation, and no o...

Beautiful dessert! I piped the meringue onto the top so that it would look nice and completely cover the lemon butter filling without pushing any out to the sides (which happens if you try to s...

Very good! Always turn out!

This was very good. Everyone raved about how good this was. It was also easy to make

Filling was amazing. Served for a luncheon to rave reviews. My only change for next time: I tried using frozen pastry filo and didn't love the taste. Think I'll try homemade instead or actua...

this was a great recipe however I must not have let it cook long enough because it didn't set as firm as I was thinking it would... over all this has wonderful flavor and its a great find! I wil...

I don't know what I did wrong on this, but it is not good. My merigue will not stick to the filling and the filling is way too gooey....very unpleased. I consider myself a good baker, too........

I was very disappointed with this recipe. It turned out far too sweet with not enough lemon flavor. I followed the recipe to the letter only I tempered my eggs with the hot lemon mixture before ...

lemon curd was perfection. I made a couple of adjustments....I trippled the recipe. I used the juice of 3 lemons and topped it off with lime juice to make the cup I needed. I did not make/do mer...