Lemon Butter Tarts Recipe - Allrecipes.com
Lemon Butter Tarts Recipe

Lemon Butter Tarts

Recipe by  

"I love butter tarts, and can never get enough. This is one that I make now and then to be a little different."

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Ingredients Edit and Save

Original recipe makes 12 small tarts Change Servings
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Directions

  1. Melt butter or margarine in a saucepan. Add rind, lemon juice, and 1 1/2 cups sugar. Beat eggs and egg yolks until thick, and add to lemon butter mixture. Cook over low heat, stirring constantly until thick. Chill.
  2. Beat 3 egg whites until stiff. Gradually add 1/4 cup sugar, and continue beating until stiff and glossy. Fill baked tart shells with lemon custard, and top with meringue.
  3. Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.
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Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2004

Instead of 3" tarts, I made Mini Tarts (mini muffin tins) and piped the meringue on top. The custard has the most wonderful flavor of sweet and tart, they make a beautiful presentation, and no one could resist this two bite wonder! Thanks for this one!

 
Most Helpful Critical Review
Mar 27, 2005

I don't know what I did wrong on this, but it is not good. My merigue will not stick to the filling and the filling is way too gooey....very unpleased. I consider myself a good baker, too......I don't know! Sorry.

 

15 Ratings

Dec 29, 2007

Beautiful dessert! I piped the meringue onto the top so that it would look nice and completely cover the lemon butter filling without pushing any out to the sides (which happens if you try to spoon it on). I did get about twice as much meringue & filling as I needed though - I'd say this makes closer to 24 tartlets. This is a wonderfully fresh recipe that looks so pretty when it's done - I made sure to leave them in long enough for the meringue to go totally caramel coloured and somwhat crispy... so nice! Be careful not to burn the lemon mixture when it's heating - it's easy for the sugar to sink to the bottom and burn without you noticing, since the top won't even be bubbling.

 
Jan 06, 2004

Very good! Always turn out!

 
Nov 21, 2004

This was very good. Everyone raved about how good this was. It was also easy to make

 
Feb 22, 2011

Filling was amazing. Served for a luncheon to rave reviews. My only change for next time: I tried using frozen pastry filo and didn't love the taste. Think I'll try homemade instead or actual piecrust.

 
Mar 09, 2011

this was a great recipe however I must not have let it cook long enough because it didn't set as firm as I was thinking it would... over all this has wonderful flavor and its a great find! I will make this again.. I will only cook for a couple mins longer!

 
Sep 04, 2011

I was very disappointed with this recipe. It turned out far too sweet with not enough lemon flavor. I followed the recipe to the letter only I tempered my eggs with the hot lemon mixture before adding it to the hot pot. Since this step is missing from the instructions I would be surprised if others didn't end up with scrambled eggs.

 

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Nutrition

  • Calories
  • 351 kcal
  • 18%
  • Carbohydrates
  • 48.8 g
  • 16%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 177 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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