Lemon Butter Tarts

Lemon Butter Tarts

12
Carol 0

"I love butter tarts, and can never get enough. This is one that I make now and then to be a little different."

Ingredients {{adjustedServings}} servings 351 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Melt butter or margarine in a saucepan. Add rind, lemon juice, and 1 1/2 cups sugar. Beat eggs and egg yolks until thick, and add to lemon butter mixture. Cook over low heat, stirring constantly until thick. Chill.
  2. Beat 3 egg whites until stiff. Gradually add 1/4 cup sugar, and continue beating until stiff and glossy. Fill baked tart shells with lemon custard, and top with meringue.
  3. Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.
Tips & Tricks
Cheesecake Lemon Bars

Part creamy cheesecake, part light lemon bars—it’s the best of both worlds.

Peanut Butter Cookie Pie

Allrecipes cook Kelly shares her Peanut Butter Cookie Pie recipe.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 12

  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Luv 2 Bake
10/23/2004

Instead of 3" tarts, I made Mini Tarts (mini muffin tins) and piped the meringue on top. The custard has the most wonderful flavor of sweet and tart, they make a beautiful presentation, and no one could resist this two bite wonder! Thanks for this one!

Julia
12/29/2007

Beautiful dessert! I piped the meringue onto the top so that it would look nice and completely cover the lemon butter filling without pushing any out to the sides (which happens if you try to spoon it on). I did get about twice as much meringue & filling as I needed though - I'd say this makes closer to 24 tartlets. This is a wonderfully fresh recipe that looks so pretty when it's done - I made sure to leave them in long enough for the meringue to go totally caramel coloured and somwhat crispy... so nice! Be careful not to burn the lemon mixture when it's heating - it's easy for the sugar to sink to the bottom and burn without you noticing, since the top won't even be bubbling.

Barb
1/6/2004

Very good! Always turn out!