• 7 Ratings

These triple layer tarts start with lemon cream and then get topped with fresh lemon curd and meringue.

Source: Better Homes and Gardens
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Ingredients

Tart Shells:
Lemon Filling:
Lemon Curd:
Meringue:
Ingredient Checklist

Directions

Tart Shells:
  • In a large bowl stir together flour, the 1/3 cup sugar, and 2 teaspoons shredded lemon peel. Using a pastry blender, cut in the 1/2 cup cold butter until mixture is crumbly. Add 2 egg yolks and 2 tablespoons water to flour mixture; stir with a fork to combine. Gently knead the dough just until a ball forms. If necessary, cover with plastic wrap; chill for 30 to 60 minutes or until easy to handle.

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  • Preheat oven to 375°F. Divide chilled dough into 12 pieces. Press one piece onto bottom and halfway up the sides of a 3-inch muffin cup; repeat with remaining pieces. Bake in the preheated oven for 10 minutes or until golden. Cool in muffin cups for 10 minutes. Remove and arrange in a 15x10x1-inch baking pan. Reduce oven temperature to 350°F.

Lemon Filling:
  • In a small bowl whisk together the egg yolk, milk, lemon juice, and salt; set aside.

Instructions Checklist
Instructions Checklist
Lemon Curd:
  • In a small saucepan, stir together the 1/2 cup sugar and the cornstarch. Stir in 1 teaspoon shredded lemon peel, the lemon juice, 3 tablespoons water, and 2 tablespoons butter. Cook and stir over medium heat until thickened and bubbly. Remove from heat.

  • Stir about half of the mixture into the 3 egg yolks. Return all mixture to saucepan. Return to heat. Cook and stir for 2 minutes more. Cover to keep warm.

Meringue:
  • For meringue, in a medium bowl beat egg whites, vanilla, and cream of tartar with electric mixer on medium speed until soft peaks form. Gradually add 1/2 cup sugar, beating on high speed until stiff peaks form.

  • To assemble, spoon about 1 tablespoon lemon filling into each baked crust; top with 1 tablespoon lemon curd. Top each generously with meringue, spreading to edges of crusts. Sift powdered sugar over tarts. Bake for 12 minutes or until golden. Cool in pan on a wire rack. Cover loosely with foil and chill within 1 hour. Drizzle the chilled tarts with honey before serving, if desired.

Nutrition Facts

304 calories; 13 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 122 mg cholesterol; 140 mg sodium. 127 mg potassium; 42 g carbohydrates; 0 g fiber; 30 g sugar; 5 g protein; 0 g trans fatty acid; 453 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 42 mcg folate; 0 mcg vitamin b12; 55 mg calcium; 1 mg iron;

Reviews

7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1