These mini lemon meringue tarts are zesty and creamy! Made with a delicate and buttery pie crust and stuffed with an incredibly delicious lemon cream filling, these mini lemon tarts are topped with an airy meringue and fresh lemon slices.
Prep Time15 minutesmins
Cook Time25 minutesmins
Refrigerator time30 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: American
Keyword: individual lemon tarts, mini lemon meringue tarts, mini lemon tarts
Preheat the oven to 350 degrees. Grease and flour tart pans and set aside.
In a bowl combine the flour with the sugar and butter until it resembles coarse sand. Add the water, 2 tbsp at a time, mixing until you have a dough that barely sticks together. Cover with plastic wrap and refrigerate for 30 minutes.
With the help of a rolling pin roll out the dough until it’s around 3 mm thick. Cut a piece and press it into the prepared tart pan. Repeat the process with the rest of the dough and tart pans.
In a separate bowl beat the eggs with the lemon juice, sugar, lemon zest and heavy cream until incorporated.
Pour into the tarts and take to the oven. Bake for 25 minutes or until done. Let them cool down completely
Meanwhile beat the egg whites with the vanilla and sugar until light and fluffy.