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Lemon Butter Tarts
Lemon Butter Tarts
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Tangy lemon filling with a touch of zest spooned into mini tart shells, topped with fluffy meringue and baked to perfection. Makes a dozen delicious treats.
Ingredients:
  • 0.5 cup butter
  • 2 teaspoons lemon zest
  • 0.33333334326744 cup lemon juice
  • 1.5 cups white sugar
  • 12 (3 inch) tart shells, baked
  • 3 egg whites
  • 0.25 cup white sugar
Instructions:
  • In a saucepan, melt butter or margarine. Stir in lemon rind, lemon juice, and 1 1/2 cups of sugar. In a separate bowl, beat eggs and egg yolks until thick, then gently combine with the lemon butter mixture. Cook over low heat, stirring continuously until thickened. Chill before serving.
  • In a clean mixing bowl, whisk 3 egg whites until stiff peaks form. Slowly sprinkle in 1/4 cup of sugar while continuing to whisk until the mixture is glossy and stiff. Fill pre-baked tart shells with lemon custard, then generously top with the fluffy meringue.
  • Bake the tarts at 350 degrees F (175 degrees C) until they turn a delicate brown color.

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