Simply Sweet Lemon Meringue Tarts

These lovely little tarts come together in a snap!

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Back to recipe

18	ready to bake, 3-inch (7.5 cm) tart shells
2 1/2 cup / 625 ml	good quality lemon curd or pie filling
1 1/2 tsp / 7 ml	lemon juice
1/2 tsp / 2 ml	vanilla
1/4 tsp / 1 ml	cream of tartar
1/2 cup / 125 ml	granulated sugar
1/2 cup / 125 g	Naturegg Simply Egg Whites, well shaken
pinch	salt

Bake tart shells according to package directions; cool completely. Spoon about 2 tbsp (30 mL) lemon curd into each tart shell. Smooth top. Preheat oven to 400°F (200°C).
Beat egg whites with lemon juice, vanilla, cream of tartar and salt until soft peaks form. Beating constantly on high, gradually add sugar. Continue beating until stiff peaks form. Pipe or swirl meringue onto filled tarts.
Arrange tarts on a baking sheet. Bake, turning sheet occasionally for even browning, for 16 minutes or until the meringue is golden. Cool to room temperature and serve.

Tarts can be reserved in the refrigerator for up to 2 days.
Replace the lemon curd with prepared chocolate or butterscotch pudding for a tasty twist.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

Learn More

"Stiff peaks" are mountains whose peaks remain upright after you lift the beaters away.