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Lemon Meringue Mini Tarts

These Lemon Meringue Mini Tarts are delightful!

Lemon Meringue Mini Tarts are always in season, and this delightful recipe will cheer you up and delight your taste buds all year long!

Did you know that lemon is trending?

Apparently, it is! I totally thought of this as a summer recipe, but forgot to post it then. Then I got an email from my ad network (yes, I have one, and yes, you’ll notice it’s very NON-invasive) that lemon pie is trending for September. Well, I couldn’t resist that then! I’m not excelled at SEO or trends, but I just do things by heart. Sometimes it works well and other times, I post Halloween recipes on October 28th, when no one has time to make them. It’s ok, though. I’m getting better, with the help of my non-invasive ad network and my desire to give the people what they want! And who wouldn’t want Lemon Meringue Mini Tarts? They do look summery, but I think they would cheer me up on any day of any month. So I’m rolling this content…now.

Lemon Meringue Mini Tarts:

What You Need:

12 mini pie-crusts (frozen, store-bought)

For the filling & meringue:
4 eggs
4 egg yolks (save whites of 2 eggs for the meringue)
1 cup sugar, divided
Juice of 4 lemons
Zest of 2 lemons

Yields: 12 lemon meringue tarts

Lemon Meringue Mini Tarts are always in season, and this delightful recipe will cheer you up and delight your taste buds all year long!

What You Do:

1 – Preheat your oven to 350 degrees F. Allow your frozen mini pie crusts to thaw for about 15 minutes and then place them on a baking pan.

2 – Bake the mini pie crusts for 10-15 minutes and set aside to cool.

3 – Using the double broiler method, on low heat (water of your double broiler must constantly be simmering), whisk 4 eggs, 4 egg yolks, ½ cup sugar, lemon juice, and lemon zest for 6 to 8 minutes – or, until it is custard in consistency.

4 – Remove the bowl of lemon mixture from the heat and allow to cool slightly. Cover with plastic wrap and refrigerate for an hour.

5 – To make the meringue, start beating egg yolks in an electric mixer. Start on slow and then slowly add the remaining sugar (1/2 cup).

6 – Gradually increase the speed to high and beat for 10 to 12 minutes. The meringue is ready once it’s white and forms semi-stiff peaks.

7 – If your mini pie crusts are in an aluminum tray, remove them from the tray.

8 – Remove custard from the fridge and scoop the mixture into each one of your mini pie crusts. Top each lemon pie with meringue (I frosted a dollop in the center of each one). Broil for 2 minutes or until top is browned.

9 – Serve and enjoy!

Lemon Meringue Mini Tarts are always in season, and this delightful recipe will cheer you up and delight your taste buds all year long!

Lemon Meringue Mini Tarts are always in season, and this delightful recipe will cheer you up and delight your taste buds all year long!

So, would you eat Lemon Meringue Mini Tarts year round?

Lemon Meringue Mini Tarts are always in season, and this delightful recipe will cheer you up and delight your taste buds all year long!

Lemon Meringue Mini Tarts are always in season, and this delightful recipe will cheer you up and delight your taste buds all year long!

Lemon Meringue Mini Tarts are always in season, and this delightful recipe will cheer you up and delight your taste buds all year long!

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