Ingredients
1 ½ cups all-purpose flour
¾ cup unsalted butter, chilled and cubed (½ cup for crust, ¼ cup for curd)
1 ¼ cups granulated sugar (¼ cup for crust, 1 cup for curd and meringue)
1 large egg yolk (for crust)
4 large egg yolks (for curd)
2–3 tablespoons ice water
½ cup fresh lemon juice (from about 3 lemons)
Zest of 2 lemons
4 large egg whites (ensure no yolk is present)
½ teaspoon cream of tartar
Instructions
Preheat oven to 375°F (190°C)
Chill crust dough for 30 minutes, then roll out and press into 24 mini tart shells
Bake crusts for 10–12 minutes, then cool completely
Whisk curd ingredients in a double boiler until thickened, strain, and fill cooled crusts
Beat meringue to stiff peaks, spread over curd, and toast under broiler for 3–5 minutes until golden
Let cool before serving
Notes
Use Meyer lemons for a sweeter, less acidic curd
Add extra zest for enhanced flavor
Chill crusts quickly if time is limited
Storage: Keep in an airtight container at room temperature for up to 3 days
- Prep Time: 30
- Cook Time: 45
- Category: Lemon & Key Lime Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart
- Calories: 175
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 45mg