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
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: 1tart | Calories: 38kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 15mg | Sugar: 5g