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Lemon Meringue Tarts

 Lemon Meringue Tarts
Eating less sugar meant limiting sweets, so I adapted this longtime favorite of my mother-in-law's. For a fun twist, spread the meringue into a regular-size pie tin, bake it and add the lemon filling. -Gloria Schwarting of Stuart, Virginia
6 ServingsPrep: 25 min. + chilling Bake: 55 min. + cooling


  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 3 tablespoons sugar
  • 3/4 cup sugar
  • Sugar substitute equivalent to 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1-1/3 cups cold water
  • 3 egg yolks, lightly beaten
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon peel
  • Lemon slices and mint sprigs


  • For meringue, in a large bowl, beat the egg whites and cream of
  • tartar on medium speed until soft peaks form. Gradually beat in
  • sugar, 1 tablespoon at a time, on high until stiff peaks form.
  • Drop meringue into six mounds on parchment-lined baking sheets. Shape
  • into 4-in. cups with the back of a spoon. Bake at 225° for 55
  • minutes. Turn oven off and do not open door; let meringues dry in
  • oven for 1 to 1-1/2 hours.
  • For filling, in a large saucepan, combine the sugar, sugar substitute
  • and cornstarch. Gradually stir in the water until smooth. Bring to a
  • boil over medium heat; cook and stir for 2 minutes or until

2 of 2

Lemon Meringue Tarts (continued)

Directions (continued)

  • thickened.
  • Remove from the heat. Stir about half of the hot mixture into the egg
  • yolks; return all to the pan, stirring constantly. Bring to a gentle
  • boil. Cook and stir 2 minutes longer. Remove from the heat. Gently
  • stir in lemon juice and lemon peel. Cool to room temperature without
  • stirring. Cover and refrigerate for at least 1 hour.
  • Just before serving, fill meringue shells with lemon mixture. Garnish
  • with lemon slices and mint. Yield: 6 servings.
Nutritional Facts: One tart equals 196 calories, 3 g fat (1 g saturated fat), 106 mg cholesterol, 33 mg sodium, 41 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 2-1/2 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.