Flag

Mini Lemon Meringue Tarts

12 servings
Intermediate
40
Luscious lemon curd and airy meringue all in a small package
Ingredients
How to Prepare
Picture -
Picture -
PLEASE RATE THIS RECIPE
How did this recipe go?

RELATED RECIPES

More delicious ideas for you

FOLLOW US
Follow Dr. Oetker on Social Media
Picture - Hero image

Ingredients

Tart Crust
1 packageShirriff Pie Crust
4 tbspbutter
3 - 5 tbspcold water
Meringue
0.25 cupgranulated sugar
2eggs whites
Lemon Filling
1 pouchShirriff Lemon Pie Filling
2eggs yolks
0.33 cupcold water
2 cupboiling water
1 tbspbutter

Buy the Products

1

Preheat oven to 425°F/220°C.

2

Prepare the pie crust as instructed on the package. Using a cookie cutter or large glass, cut the rolled dough into six 4-inch rounds. Fit rounds into a muffin tin. Repeat with the second dough. Gently poke the base of each tart with a fork. Bake for 7-10 minutes. Set on a wire rack to cool.

3

Using an electric mixer, beat egg whites on medium speed until soft peaks form (30 sec). Gradually beat in sugar. Beat on high speed until stiff peaks form (2 mins). Set aside.

4

Prepare Lemon Pie Filling as instructed on package. Fill each tart with Lemon Filling. Using a spoon or piping bag, top each tart with the meringue.

5

Bake tarts 2-5 minutes or until meringue is golden. Set on a wire rack to cool for 1-2 hours before serving.