Mini Lemon Meringue Tarts
These mini Lemon Meringue Tarts have a tart, sweet, creamy lemon filling inside a flaky phyllo pastry cup topped with an incredible coconut sugar meringue. These are SUPER easy to make with a step-by-step tutorial.
Servings 15 servings
Calories 38 kcal
Preheat your oven to 350 degrees. Place the tart shells in the oven for 3-5 minutes to crisp up the edges. Add the egg whites to a glass bowl and use a mixer to beat until frothy. Add the cream of tartar. Add the sugar a little at a time while constantly beating the egg whites. Continue to beat until stiff peaks form, about 7-10 minutes. Fill the pastry shells to the top edge with the lemon curd. Use a piping bag to top the pastry shells with the meringue. Use a kitchen torch to toast the outside of the meringue. Don't get the kitchen torch too close or the meringue will burn.
If you don't have a
kitchen torch, you can toast the meringue under the broiler, just be sure to watch it closely so it doesn't burn. The recipe can be
easily adjusted to make as many tarts as you need. You can substitute
brown sugar for the granulated sugar. You can substitute
white vinegar or lemon juice for the cream of tartar to help stabilize the egg whites.
Tips for Making Meringue
Make sure there are
no pieces of shell or yolk in your egg whites - this can cause the meringue to not whip up properly; Separate the whites from the yolks when the eggs are still cold - it is easier this way and they separate cleaner;
Let them whites come to
room temperature; Use
( cream of tartar affiliate link); A clean, dry
glass or ceramic bowl will work the best. Serving: 1 tart | Calories: 38 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 29 mg | Potassium: 15 mg | Sugar: 5 g