Mini Lemon Meringue Pie Fillo Tartlet Recipe
These mini lemon meringue tartlets are a delightful combination of tangy lemon curd nestled in a crispy fillo shell and topped with fluffy clouds of golden meringue. A perfect balance of sweet and citrus flavors awaits with each bite of these adorable and easy-to-make tartlets.
— Constant Cookbook
Ingredients
- 3 egg whites
- Pinch of cream of tartar
- 2 tbsp granulated sugar
- 15 Athens mini fillo shells (1 package), defrosted
- 7 1/2 tbsp store-bought lemon curd (such as Dickinson's)
Instructions
- Place the egg whites and cream of tartar in the bowl of a stand mixer. Alternatively, you can use a large bowl with a hand mixer.
- Beat on medium-high speed until the egg whites are frothy.
- With the mixer running on medium-high, gradually add the sugar. Continue to beat until the egg whites form stiff peaks. Be sure not to underbeat the egg whites. Set aside.
- Preheat the oven to 350 degrees F. Set the oven rack in the lower third of the oven.
- Spoon 1½ teaspoons lemon curd into each Athens fillo shell. Place the filled shells on a baking sheet.
- Either spoon about 1 tablespoon meringue onto each tartlet or pipe the meringue through a piping bag and tip.
- Bake until the meringue is golden brown, about 8 minutes. Serve immediately or cool to room temperature before serving.
Cook Time
8M
Prep Time
PT15M
Yield
15 tartets
Nutrition
- Serving Size: 1 Tartlet
- Calories: 53 kcal
- Carbohydrate Content: 9 g
- Protein Content: 1 g
- Fat Content: 1 g
- Saturated Fat Content: 1 g
- Sodium Content: 46 mg
- Fiber Content: 1 g
- Sugar Content: 7 g
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