Mini Lemon Meringue Tarts

The combination of Betty Crocker Mini Lemon Tart Mix and other tasty dessert ingredients makes this recipe a must-try for any party you’ve got on!

Like the mini lemon meringue tarts? Tell us about how this recipe went on Facebook.

Difficulty Level

Mini Lemon Meringue Tarts

The combination of Betty Crocker Mini Lemon Tart Mix and other tasty dessert ingredients makes this recipe a must-try for any party you’ve got on!

Like the mini lemon meringue tarts? Tell us about how this recipe went on Facebook.

  • 47 min Total Time

Ingredients

  • 40 g (2 tablespoons) butter, chopped
  • Betty Crocker™ Mini Lemon Tart Mix
  • 1 extra-large egg, separated
  • 1 teaspoon cold water
  • 1 cup caster sugar

Instructions Hide Images

Preheat oven to 180°C (160°C fan forced oven). Lightly grease 6 holes (1/3 cup capacity) muffin tray with cooking spray. For easy removal of tarts, cut long strips of baking paper and make a cross in the bases of the 6 muffin pans, extending the paper above the tray (see tip on pack).

Use your fingertips to rub butter into dessert tart mixture until it resembles breadcrumbs. Mix in egg yolk and water to form a dough.

Divide dough into 6 even portions. Roll into balls and flatten using your hands to form 6cm discs. Press into base and half way up the sides of prepared pans.

Bake for 10-12 minutes or until golden brown. Set aside and increase oven temperature to 200°C (180°C fan forced oven).

Spoon lemon meringue filling evenly between the pastry bases and spread with the back of a spoon to cover the pastry base. Using an electric mixer and a small bowl, beat egg white until soft peaks form. Add caster sugar gradually, beating well after each addition, until meringue is thick and glossy. Pipe or spoon meringue onto each tart, covering lemon filling.

Bake for a further 8 - 10 minutes or until peaks of meringue are golden brown. Cool for 5 minutes in tray. Using baking paper strips to assist, lift tarts from tray and cool on wire rack.

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