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Mini Lemon Meringue Tarts

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Mini Lemon Meringue Tarts



Ingredients :

  • 24 (2 inch) frozen tart shells
  • thawed
  • 4 eggs
  • separated
  • 1 ¼ cups white sugar
  • divided
  • ¼ cup butter
  • melted and cooled
  • 3 tablespoons lemon juice
  • 1 lemon
  • zested
  • 1 ½ cups buttermilk
  • shaken
  • 4 tablespoons all-purpose flour
  • 1 pinch salt
  • ½ teaspoon vanilla extract
  • ½ teaspoon cream of tartar
  • Methods :

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