Lemon Meringue Tartlets
Nothing screams Spring more to me then a delicious lemon meringue pie. These adorable individual tartlets are SO easy so make and will brighten your day. Don’t have little individual tart pans? You can always make a whole pie with the exact recipe! Helloooo Spring.
Preheat your oven to 375 degrees F
Lay your thawed pie dough flat. Lay the individual tart pan on the dough and cut a circle around the tart pans, slightly larger than the pan itself
Spray the tart pan with non stick cooking spray and add the dough to the pan, pressing it down in the pan. Trim the excess off, fork the bottom slightly, and put on a sheet tray. Keep doing this until all are done
Put them into the preheated oven an bake for 20 minutes, rotating halfway through. Once golden brown turn the heat down to 350 degrees F
While the dough is cooking make the lemon filling. In a saucepan over medium heat add in the sugar and cornstarch. While whisking slowly add in the water to prevent any clumps from forming
Add in the lemon juice and lemon zest and cook for about 5 minutes until it has thickened slightly. Turn off the heat
In a bowl add the egg yolks and a spoonful of the hot lemon curd. Whisk to combine and add the egg yolk mixture back to the pan along with the butter
Turn the heat back on to medium and let it cook until thick, about 5 minutes
Once the tartlet crusts are cooked and the lemon filling is done add the filling to the each tart filling it up completely
Now its time to make the meringue. In a bowl with an electric mixer beat together the egg whites and cream of tartar until it starts to get light and fluffy
Slowly add in the sugar while beating the egg whites for another 5 minutes until light, fluffy, and glossy
Spoon the meringue onto the tarts adding as much as you’d like- I like a lot! Make sure to completely cover the top of the lemon filling so none of it is showing. Use the back of your spoon to create little peaks all over the top
Put into the preheated oven and bake for 25-30 minutes until the top is a beautiful golden brown
Let the tartlets cool completely in the pan before removing
Eat the day of!
The same exact recipe (minus 1 pie crust) can be used to make 1 9 inch pie!