Rating: 3.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 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


Recipe Summary

1 hr
2 hrs


Tart Shells:
Lemon Filling:
Lemon Curd:


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.

  • 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.

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.

  • 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; fat 13g; cholesterol 122mg; saturated fat 8g; carbohydrates 42g; mono fat 4g; poly fat 1g; sugars 30g; protein 5g; vitamin a 453.3IU; vitamin c 5.6mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.9mg; vitamin b6 0.1mg; folate 42.5mcg; vitamin b12 0.3mcg; sodium 140mg; potassium 127mg; calcium 55mg; iron 0.9mg.