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

Carol

Recipe Summary

Servings:
12
Yield:
12 small tarts
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.

Nutrition Facts

351 calories; protein 4.4g 9% DV; carbohydrates 48.8g 16% DV; fat 16.1g 25% DV; cholesterol 101.3mg 34% DV; sodium 177.4mg 7% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/24/2004
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 one could resist this two bite wonder! Thanks for this one! Read More
(27)

Most helpful critical review

Rating: 2 stars
03/27/2005
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 don't know! Sorry. Read More
(5)
23 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/23/2004
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 one could resist this two bite wonder! Thanks for this one! Read More
(27)
Rating: 5 stars
12/29/2007
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 spoon it on). I did get about twice as much meringue & filling as I needed though - I'd say this makes closer to 24 tartlets. This is a wonderfully fresh recipe that looks so pretty when it's done - I made sure to leave them in long enough for the meringue to go totally caramel coloured and somwhat crispy... so nice! Be careful not to burn the lemon mixture when it's heating - it's easy for the sugar to sink to the bottom and burn without you noticing since the top won't even be bubbling. Read More
(17)
Rating: 5 stars
01/06/2004
Very good! Always turn out! Read More
(12)
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Rating: 5 stars
11/21/2004
This was very good. Everyone raved about how good this was. It was also easy to make Read More
(11)
Rating: 5 stars
02/22/2011
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 actual piecrust. Read More
(10)
Rating: 2 stars
03/27/2005
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 don't know! Sorry. Read More
(5)
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Rating: 4 stars
03/09/2011
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 will make this again.. I will only cook for a couple mins longer! Read More
(5)
Rating: 5 stars
11/16/2012
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 meringue. I made fresh whipped cream and candied lemon chips for garnish. This curd was the most amazing flavor of sweet/tart. Absolutly exactly what I wanted and I will make this again and again. Read More
(4)
Rating: 2 stars
09/04/2011
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 adding it to the hot pot. Since this step is missing from the instructions I would be surprised if others didn't end up with scrambled eggs. Read More
(4)