Description
These lemon tarts have a light-textured filling and aren’t overly sweet. This is a great recipe if you have left over buttermilk to use up. A nice, quick tart made even quicker if you use frozen tart shells. Store tarts in the refrigerator once called.
Ingredients
- 24 (2 inch) frozen tart shells, thawed
- 4 eggs, separated
- 1 ¼ cups white sugar, divided
- ¼ cup butter, melted and cooled
- 3 tablespoons lemon juice
- 1 lemon, zested
- 1 ½ cups buttermilk, shaken
- 4 tablespoons all-purpose flour
- 1 pinch salt
- ½ teaspoon vanilla extract
- ½ teaspoon cream of tartar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
- Bake in the preheated oven until heated through
- about 5 minutes. Remove from the oven; leave oven on.
- Whisk egg yolks
- 3/4 cup sugar
- butter
- lemon juice
- and zest together in a medium bowl. Whisk in buttermilk. Add flour and salt; whisk well.
- Pour filling into the tart shells
- filling them almost to the top.
- Bake in the preheated oven until filling rises and appears set
- about 15 minutes. Watch carefully to avoid overcooking.
- Prepare meringue while the tarts are baking. Beat egg whites with an electric mixer on high speed until frothy. Add remaining 1/2 cup sugar and cream of tartar; continue beating until meringue is stiff and shiny.
- Top baked tarts with meringue. Ensure that you press the meringue down to form a seal around the edges.
- Return tarts to oven and bake until meringue starts to brown
- about 10 minutes more. Let cool before serving.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 24