Lemon Meringue Tartlets
These Lemon Meringue Tartlets feature a crisp, buttery tart shell filled with zesty lemon filling, topped with a fluffy meringue – perfect for any occasion.
Ingredients
For the Tart Shell
- 1 shell tart shell (regular or gluten-free) Use store-bought or homemade.
- Butter For greasing the tart shell, optional.
For the Lemon Filling
- 3 large eggs, separated The yolks are used for the filling and the whites for the meringue.
- 1 cup granulated sugar
- 1/4 cup lemon juice Freshly squeezed works best!
- 1 tablespoon lemon zest
- 1/4 cup cornstarch
- 1 cup water
For the Meringue
- 1/4 teaspoon cream of tartar
Instructions
Preparation of Tart Shell
- Preheat the oven to 350°F (175°C) and bake the tart shell until golden brown.
Making Lemon Filling
- In a saucepan, whisk together sugar, cornstarch, and water. Cook over medium heat, stirring constantly until thickened.
- In a separate bowl, whisk the lemon juice and egg yolks together. Stir this mixture into the saucepan and cook for another 2-3 minutes to ensure the flavors combine well.
- Remove the saucepan from heat and stir in the lemon zest. Pour the filling into the prepared tart shell.
Preparing Meringue
- In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, continuing to beat until stiff peaks develop.
- Spread the meringue evenly over the lemon filling, ensuring the edges are sealed well to prevent shrinking.
Baking
- Bake for 10-15 minutes until the meringue is a lovely golden brown.
- Allow the tartlet to cool before serving, so the flavors meld beautifully.
Notes
Store in an airtight container in the refrigerator for 2-3 days. If reheating, do so in a low oven carefully.