Description
Delightfully sweet and tangy lemon meringue tartlets in a crispy shell, perfect for any occasion.
Ingredients
- 1 tart shell (regular or gluten-free)
- 3 large eggs, separated
- 1 cup granulated sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/4 cup cornstarch
- 1 cup water
- 1/4 teaspoon cream of tartar
- Butter (for greasing the tart shell, optional)
Instructions
- Preheat your oven to 350°F (175°C) and bake the tart shell until it is golden brown.
- Whisk together the sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly until thickened.
- Combine the lemon juice and egg yolks in a separate bowl, then stir this lemon mixture into the saucepan and cook for an additional 2–3 minutes. Remove from heat and mix in the lemon zest.
- Pour the lemon filling into the prepared tart shell.
- Beat the egg whites with cream of tartar in a clean bowl until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks develop.
- Spread the meringue evenly over the lemon filling, sealing the edges well.
- Bake for another 10-15 minutes until the meringue is golden brown, then allow to cool before serving.
Notes
Store leftover tartlets in an airtight container in the refrigerator for up to three days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American