The logic was the following: if I make individual sized lemon meringue mini tarts, I’ll be less inclined to eat an entire pie. Makes sense, right? What ended up happening though was that logic took the backseat (or trunk since I’m not even sure logic was still in the vehicle) and my crazy, hormonal, PMS-ing self ate  four. Yes, that’s right – four mini lemon meringue tarts, CONSECUTIVELY. I’d also like to add that these tarts aren’t that mini, coming at 4” in diameter, so if I combine the four I ate, I’m probably only about 1 slice shy of having eaten an entire pie (which totally defeats the purpose of me taking the effort of making individual portions in the first place). Suffice to say that I’ve had the willpower of a sex addict dropped in a brothel lately. Regardless of my lack of self-control, I still totally recommend making this recipe in it’s current individualized portion form. It’s a great way to serve guests, plus they’re super cute.

Scroll below for this Mini Lemon Meringue Tarts recipe and if you haven’t already, don’t forget to subscribe! 😉

Here’s what you’ll need:

For the crust:

• 3 cups graham cracker crumbs
• ½ cup butter, melted

For the filling:

• 2 eggs
• 2 egg yolks
• ½ cup granulated sugar
• 2 Tbsp lemon zest
• 5 Tbsp lemon juice

For the meringue:

• 3 egg whites
• 1 cup granulated sugar
• 3 Tbsp water

Here’s what you’ll do:

1. For the filling, whisk eggs, egg yolks, sugar, lemon zest and lemon juice in a large heatproof bowl. Once well combined, place bowl oven a pot of simmering water. Cook, stirring occasionally, for 6-8 minutes. Strain through a fine sieve into a bowl. Wrap and refrigerate for 1 hour.
2. While filling chills, preheat oven to 350°F.
3. In a large bowl, add graham cracker crumbs with melted butter and stir until evenly combined.
4. Press a thin layer of crumb mixture into the bottoms of 4 mini tart cases, making sure to go up sides as well.
5. Bake for 10 minutes. Once baked, remove from oven and set aside to cool.
6. For the meringue, combine sugar and water in saucepan. On medium to high heat, bring sugar mixture to 220°F. Once temperature is achieved, beat egg whites in large bowl on medium until soft peaks form. While egg whites beat, keep heating sugar mixture until it reaches 240°F. Remove from heat. Gradually add hot sugar mixture to egg whites, beating on high throughout. Once all of sugar mixture has been added, continue to beat meringue on high for 10 minutes.
7. Once crusts have cooled, pour even amounts of filling into each.
8. Using piping bag, pipe meringue onto each tart, decorating to your liking. Using a kitchen blow torch, brown the tips on meringue. Alternatively, if you don’t own a torch, boil pastries for about 30 to 60 seconds.
9. Remove tarts from shells, plate and serve. Enjoy!

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