Ingredients
24
24 servings
- •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.
Nutritional Facts
Per 24 servings
- Calories: 148
- Carbohydrate: 22g
- Fat: 6g
- Fiber: 0g
- Protein: 2g
- Sugar: 14g
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