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Lemon Meringue Tarts

Lemon desserts are perfect any time of year, but when spring has sprung it seems that lemon flavored desserts are a must.  That's exactly what motivated me to buy a large bag of beautiful, plump lemons.  With so many lemons on hand, the possibilities are endless.

I decided to start my lemon baking with lemon meringue tarts.  Lemon meringue pie is one of my all-time favorite desserts.

These tarts are just like having a mini lemon meringue pie.  The crust is crispy and flaky.  The filling is tart, yet sweet, and the meringue...oh, the meringue is light, fluffy and heavenly.

Individual Lemon Meringue Tarts

Lemon Meringue Tart

You might shy away from trying this recipe because you have an aversion to making pie crust.  Not to worry.  This crust couldn't be easier.  You will be amazed at just how simple it is to make this crust.  It uses oil instead of butter or shortening and it is pressed into your muffin cups.  So very easy.
Individual Lemon Tarts

The lemon filling is also a snap to make.  You just put all the ingredients together in a pan, bring it to a boil, cook for a minute and you are done.

I especially love that each of these is like a lemon meringue pie for one person.  I love individual desserts and these make such a pretty presentation.  Just think how these would look on your dessert table for Easter.

Lemon Meringue Tarts

Makes 12 individual tarts

For the Crust
Lemon Meringue Tarts Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup of vegetable oil
  • 5 tablespoons of cold water

For the Lemon Pie Filling
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 3/4 cup cold water
  • 1/2 cups freshly squeezed lemon juice
  • zest of 1 lemon
  • 2 egg yolks

For the Meringue
  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup granulated sugar

Preheat the oven to 400 degrees, F.  To make the crust, mix the flour, sugar and salt together in a bowl.

Add the oil and water and stir the mixture together using a fork, until it starts to form a ball.

Pull the mixture together into a ball.  Cut the ball in half.  Then cut each half into thirds and then each third in half again.

You'll have twelve pieces of dough, approximately all the same size.

Divide the Dough into Twelve Pieces
Press one piece of dough into the cup of a twelve-cup muffin tin.

Press the crust flat against the bottom of each cup and up the sides.

Press Dough into Cups
Bake the tart cups on the center rack of your oven for 10-12  minutes, until lightly browned.

Reduce the oven temperature to 350 degrees F.

The Baked Tart Crusts

Make the filling while the crusts are baking.  Whisk together the filling ingredients in a pan.

Cook over medium heat, stirring constantly until the mixture comes to a boil.

Boil for one minute while continuing stirring.

Cooking the Lemon Filling

Make the meringue.  Beat the eggs whites in a medium bowl until frothy.

Add the cream of tartar and continue beating until the egg whites thicken.

Add the sugar slowly and continue beating until the egg whites are shiny and form stiff peaks

The Meringue with Soft Peaks
Spoon the hot filling into the crusts.  Spoon the meringue over the filling making sure to seal the meringue to the edges of the crusts.

Return the tarts to the oven to bake for 10 minutes, until the meringue is lightly golden.

Tarts Cooling in the Tin

Cool the tarts in the muffin tin.  They will be easy to remove from the tin once they have cooled.

Get more lemon recipes from my Lemon Recipes for Lemon Lovers Pinterest board.

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