Mini Lemon Meringue Tarts

Luscious lemon curd and airy meringue all in a small package

12 servings

Average 40 minutes



for this recipe Mini Lemon Meringue Tarts

Tart Crust:

1 package Shirriff Pie Crust
4 tbsp butter
3 - 5 tbsp cold water


0.25 cup granulated sugar
2 eggs whites

Lemon Filling:

1 pouch Shirriff Lemon Pie Filling
2 eggs yolks
0.33 cup cold water
2 cup boiling water
1 tbsp butter




Preheat oven to 425°F/220°C.


Prepare the pie crust as instructed on the package. Using a cookie cutter or large glass, cut the rolled dough into six 4-inch rounds. Fit rounds into a muffin tin. Repeat with the second dough. Gently poke the base of each tart with a fork. Bake for 7-10 minutes. Set on a wire rack to cool.


Using an electric mixer, beat egg whites on medium speed until soft peaks form (30 sec). Gradually beat in sugar. Beat on high speed until stiff peaks form (2 mins). Set aside.


Prepare Lemon Pie Filling as instructed on package. Fill each tart with Lemon Filling. Using a spoon or piping bag, top each tart with the meringue.


Bake tarts 2-5 minutes or until meringue is golden. Set on a wire rack to cool for 1-2 hours before serving.