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These lemon tarts have a light-textured filling and aren't overly sweet. This is a great recipe if you have left over buttermilk to use up. A nice, quick tart made even quicker if you use frozen tart shells. Store tarts in the refrigerator once called.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
24
Yield:
24 mini tarts
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.

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  • Bake in the preheated oven until heated through, about 5 minutes. Remove from the oven; leave oven on.

  • Whisk egg yolks, 3/4 cup sugar, butter, lemon juice, and zest together in a medium bowl. Whisk in buttermilk. Add flour and salt; whisk well.

  • Pour filling into the tart shells, filling them almost to the top.

  • Bake in the preheated oven until filling rises and appears set, about 15 minutes. Watch carefully to avoid overcooking.

  • Prepare meringue while the tarts are baking. Beat egg whites with an electric mixer on high speed until frothy. Add remaining 1/2 cup sugar and cream of tartar; continue beating until meringue is stiff and shiny.

  • Top baked tarts with meringue. Ensure that you press the meringue down to form a seal around the edges.

  • Return tarts to oven and bake until meringue starts to brown, about 10 minutes more. Let cool before serving.

Nutrition Facts

148 calories; protein 2.3g; carbohydrates 21.8g; fat 6g; cholesterol 33.1mg; sodium 91.6mg. Full Nutrition
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