The filling for these diminutive treats is sweet and tart, with a delightful burst of grated lemon rind sweetness. The filling is spooned into 3-inch tart shells, covered with a dollop of meringue, and baked. This recipe yields a dozen.
INGREDIENTS (for 1 servings):
- 1/2 cup butter
- 2 teaspoons lemon zest
- 1/3 cup lemon juice
- 1 1/2 cups white sugar
- 3 eggs
- 2 egg yolks
- 12 (3 inch) tart shells, baked
- 3 egg whites
- 1/4 cup white sugar
PREPARATION:
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.
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.
Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.