Lemon Meringue Tarts – a delicious recipe with lemon juice +, sugar, cornstarch, eggs, butter, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. Lightly grease a 12-cup muffin pan. Using a 4 inch cutter, cut 12 discs from tart dough then use to line prepared pan. Chill for 15 mins. Prick the bases with a fork then bake for 5-10 mins. Remove from oven and turn up heat to 425u00b0F.
2
Meanwhile, combine 1 cup water, 1/2 cup lemon juice, 1/2 cup sugar and cornstarch in a saucepan, stirring until smooth. Bring to a boil, stirring constantly, and cook until mixture thickens. Reduce heat and simmer for 3 mins. Whisk in egg yolks, butter and lemon zest and allow to cool slightly. Transfer to tart shells and smooth surface. Chill until firm.
3
For the meringue, whip egg whites to soft peaks, gradually adding 1/2 cup sugar, one tbsp at a time. Add remaining lemon juice. Use to decorate tarts then bake for 4-5 mins, or until lightly browned. Allow to cool.
387
kcal
Calories
14
g
Fat
63
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1-2 sheets frozen tart dough, thawed, 1/2 cup lemon juice + 1 tsp, 1 cup granulated sugar, 1/4 cup cornstarch, and more.
Yes, Lemon Meringue Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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