Mini Lemon Meringue Tarts

Posted on March 30, 2013. Filed under: Uncategorized | Tags: , , |

I love the Canadian Living website’s simple, fresh and delicious recipes.  This Lemon Meringue Tart recipe was in their weekly food meal plan in preparation for Easter.  I decided to make them to see how they would turn out.  Everyone who tried the tarts loved them! Not to mention they are adorable with my easter bunnies & chicks!   I didn’t have a mini tart pan, so I simply made the tarts in an average size muffin pan.


Mini Lemon Meringue Tarts

  • Preparation time: 45 minutes
  • Total time: 1-1/2 hours
  • Portion size: 24 tarts


  • 2/3 cup (150 mL) unsalted butter, softened
  • 1/2 cup (125 mL) icing sugar
  • 1/2 tsp vanilla
  • 1 pinch salt
  • 1-1/3 cups (325 mL) all-purpose flour
  • Lemon Filling:
  • 2 eggs
  • 2 egg yolks 1/2 cup granulate
  • ½ cup (125 mL) granulated (Caster) sugar
  • 2 tsp grated lemon zest
  • 5 tbsp (75 mL) lemon juice
  • Meringue:
  • 1/3 cup (75 mL) pasteurized egg whites (about 2 egg whites)
  • 1/2 cup (125 mL) granulated sugar


Lemon filling: In large heatproof bowl, whisk together eggs, egg yolks, sugar, lemon zest and lemon juice.


Set over saucepan of simmering water; cook, stirring constantly, until space remains after spoon is drawn through, 6 to 8 minutes.


Strain through fine sieve into bowl (I definitely skipped this part, but if you are patient, go for it!). Place plastic wrap directly on surface; refrigerate until cold, about 1 hour.

Meanwhile, in large bowl, beat butter with sugar until smooth and fluffy; beat in vanilla and salt. Stir in flour.


Roll by scant 1 tbsp into 24 balls, discarding any remaining dough; press onto bottoms and up sides of mini muffin cups. Prick all over with fork; refrigerate for 1 hour.

Bake in 375ºF (190ºC) oven until edges are golden, 10 to 12 minutes. Let cool in pan on rack. Fill each shell with rounded 1 tsp of the filling.
In bowl, beat egg whites until soft peaks form; gradually beat in sugar until stiff glossy peaks form, about 8 minutes.

Using pastry bag fitted with plain tip, pipe meringue in concentric circles on each tart, ensuring meringue touches pastry and covers filling.

Broil until meringue is golden, 30 to 60 seconds.


To remove from pan, loosen edges with tip of knife or simply pop them out if you used cupcake holders! (Make-ahead: Store in airtight container for up to 24 hours.)


John 11:25-26 says “Jesus said to her, “I am the resurrection and the life. He who believes in me will live, even though he dies; and whoever lives and believes in me will never die.”  Jesus is Risen!


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