Irresistible Mini Lemon Meringue Tarts: Perfect Party Bites

Whenever these little bites are served at a party, nobody seems to be able to resist them! I personally love to enjoy 4 of these delightful mini lemon meringue tarts myself. They’re the perfect blend of tangy lemon curd and sweet, toasted meringue, all nestled in a buttery pie crust. Whether you’re hosting a gathering or simply treating yourself, these tarts are sure to impress.

Ingredients

• 1 package (14 oz) pre-made pie crust, room temperature
• 1 cup lemon curd (homemade or store-bought)
• 3 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• Zest of 1 lemon (optional, for garnish)

Preparation

Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin. Roll out the pie crust and cut out 24 circles using a cookie cutter or glass rim. Press them into the muffin cups and prick the bottoms to prevent puffing. Bake for 12-15 minutes until golden brown, then let cool slightly before filling. Spoon or pipe about 1 tablespoon of lemon curd into each crust. In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form, then fold in vanilla. Top the curd-filled crusts with meringue, covering the curd completely. Broil for about 2 minutes until the meringue is toasted, watching carefully to avoid burning. Garnish with lemon zest and let cool before serving. Enjoy!