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Lemon Meringue Tartlets

For the Crust:
 14 Graham crackers
 ½ cup Unsalted butter, melted
 1 pinch Salt
For the Filling:
 2 cups Heavy cream
 ½ cup Sugar
 2 tsp Finely grated lemon zest
  cup Fresh lemon juice
For the Topping:
 2 Large egg whites
  cup Sugar
 ¼ tsp Cream of tartar
 ½ tsp Pure vanilla extract
Prepare the Crust:

Using a food processor, pulse graham crackers into fine crumbs. Add butter and pulse again to mix together.


Equally split the mixture among six 4-inch tart pans with removable bottoms; press firmly on bottoms and up sides.


Freeze until firm for at least 30 minutes.

Prepare Lemon Filling:

In a medium saucepan, combine the cream and sugar and cook on medium to high heat. Continue stirring for 5 minutes. Let it boil, then reduce heat and simmer 1 minute.


Remove the saucepan from heat then add the lemon zest and juice.


Allow to cool for 20 minutes, then equally distribute among crust-lined tart shells and refrigerate until set for at least 2 hours or up to 24 hours.

Prepare Topping:

In a large mixing bowl, whisk together the egg whites, sugar and cream of tartar.


Put the bowl over a saucepan of simmering water to cook the mixture.


Whisking constantly, until sugar has dissolved and whites are very warm to the touch (not hot and overcooked). Continue the process for 5 minutes.


Remove from heat and using an electric mixer, beat on low speed, gradually increasing to high, until glossy, soft peaks form. Do it for about 5 minutes.


Beat in vanilla. Spoon over tarts, then use a torch to lightly toast.