Mini Lemon Meringue Tarts
These Mini Lemon Meringue Tarts are the perfect bite. If you love Lemon Meringue pie, you’ll love these bite-sized treats. Made with a delicious filling, in a flaky crust, and topped with fluffy meringue. So good!
Mini Lemon Meringue Tarts
One of my favourite desserts is lemon meringue pie. There’s something about the sweet and tarty filling, a buttery and flaky crust, and the sweet meringue that just gets me!
When they’re quick and easy, it’s even better in my books. This recipe is just that and they’re perfect for get-togethers, cookouts, and pot lucks.
Read on for the full step-by-step instructions for making these yummy Mini Lemon Meringue Tarts.
You may also like like these Mini Lemon Semifreddos and Lemon Slice Cookies.
Tools:
- Baking pan
- Medium pot
- Medium heat-resistant bowl
- Whisk
- Plastic wrap
- Medium bowl
- Hand mixer
- Piping bag with tip
Prepare the Filling
Preheat your oven to 350 degrees F. Allow your frozen mini pie crusts to thaw for about 15 minutes then place them on a baking pan.
Bake the mini pie crusts for 10-15 minutes and set aside to cool.
Using the double broiler method, on low heat (water of your double broiler must constantly be simmering), whisk 4 eggs, 4 egg yolks, ½ cup sugar, lemon juice and lemon zest for 6 to 8 minutes – or, until it is custard in consistency.
Remove the bowl of lemon mixture from the heat and allow to cool slightly. Cover with plastic wrap and refrigerate for an hour.
Fill the Tarts and Top with Meringue
To make the meringue, start beating egg yolks in an electric mixer. Start on slow and then slowly add the remaining sugar (1/2 cup).
Gradually increase the speed to high and beat for 10 to 12 minutes. The meringue is ready once it’s white and forms semi-stiff peaks.
If your mini pie crusts are in an aluminum tray, remove them from the tray.
Remove custard from the fridge and scoop the mixture into each one of your mini pie crusts. Top each lemon pie with meringue (I frosted a dollop in the center of each one). Broil for 2 minutes or until the top is browned.
Mini Lemon Meringue Tarts
These Mini Lemon Meringue Tarts are the perfect bite. If you love Lemon Meringue pie, you'll love these bite-sized treats. Made with a delicious filling, in a flaky crust, and topped with fluffy meringue. So good!
Ingredients
- 4 eggs
- 4 egg yolks (save whites of 2 eggs for the meringue)
- 1 cup sugar, divided
- Juice of 4 lemons
- Zest of 2 lemons
- 12 mini pie shell tarts
Instructions
- Preheat your oven to 350 degrees F. Allow your frozen mini pie crusts to thaw for about 15 minutes then place them on a baking pan.
- Bake the mini pie crusts for 10-15 minutes and set aside to cool.
- Using the double broiler method, on low heat (water of your double broiler must constantly be simmering), whisk 4 eggs, 4 egg yolks, ½ cup sugar, lemon juice, and lemon zest for 6 to 8 minutes – or until it is custard in consistency.
- Remove the bowl of the lemon mixture from the heat and allow to cool slightly. Cover with plastic wrap and refrigerate for an hour.
- To make the meringue, start beating egg yolks in an electric mixer. Start on slow and then slowly add the remaining sugar (1/2 cup).
- Gradually increase the speed to high and beat for 10 to 12 minutes. The meringue is ready once it’s white and forms semi-stiff peaks.
- If your mini pie crusts are in an aluminum tray, remove them from the tray.
- Remove custard from the fridge and scoop the mixture into each one of your mini pie crusts. Top each lemon pie with meringue (I frosted a dollop in the center of each one). Broil for 2 minutes or until the top is browned.
- Serve and enjoy!
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Nutrition Information:
Serving Size:
1 tartAmount Per Serving: Calories: 110Total Fat: 3.5gSaturated Fat: 1.2gCholesterol: 125mgSodium: 28mgCarbohydrates: 17gSugar: 16.9g
Enjoy the Tarts
These are seriously such a velvety and delicious treat. Not only is the filling so good but, the meringue gives it that extra oomph.
You May Also Like:
- Banana Bundt Cake with Cream Cheese Glaze
- Easy and Delicious Glazed Orange Bread
- Blueberry Pancake Muffins
- Neapolitan Ice Cream Muffins
This dessert can easily be turned into a pie by switching out the mini tarts with a prepared, frozen pie shell. You would have to double the ingredients for the meringue.
Do you love lemon meringue?
Let me know, til then—cheers m’deres!
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Nancy Polanco is a freelance journalist, lifestyle content creator, and editor of Whispered Inspirations. She is a proud Mom to Gabby and Michaela and partner and best friend to Darasak. Having worked as part of a health care team for almost a decade, Nancy is happy to be back to her passion. She is a contributor to the Huffington Post, TODAY’s Parents, and an Oprah Magazine Brand Ambassador.
Oh wow! These are the most picture perfect lemon tarts I have ever seen. They are stunning! One of my favourite flavours.
Yessss, so good!
I love lemon tarts, usually use a packaged mix, but this recipe is so simple going to give it a try. Much healthier with fresh ingredients
Let me know how they turned out!