Lemon Butter Tarts

Recipe View 2 mins In a medium saucepan, melt the butter over low heat. Add the lemon zest, lemon juice, and 1 1/2 cups of sugar. Stir to combine. (2 minutes)

Recipe View 3 mins In a separate bowl, whisk together the eggs and egg yolks until slightly thickened and pale in color. Gradually whisk the egg mixture into the lemon butter mixture. (3 minutes)

Recipe View 15 mins Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until it thickens enough to coat the back of a spoon. This may take 10-15 minutes. Be patient and avoid high heat to prevent curdling.

Recipe View 2 hrs Remove from heat and immediately pour the lemon custard into a heatproof bowl. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the custard to fully set.

Recipe View 0 mins Preheat oven to 350 degrees F (175 degrees C).

Recipe View 5 mins In a clean, dry mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff, glossy peaks form. Be careful not to overbeat.

Recipe View 2 mins Spoon or pipe the meringue onto the chilled lemon custard-filled tart shells.

Recipe View 12 mins Bake in the preheated oven for 10-12 minutes, or until the meringue is lightly golden brown. Keep a close eye on them to prevent burning.

Recipe View 0 mins Remove from oven and let cool completely before serving. The tarts are best enjoyed the same day.