Mini Meringue Tarts

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30 min


18 Tarts

* PLUS Cooking time: 25 minutes
Mini Meringue Tarts

Jodi Pudge

These mini meringue tarts are portable twist on a classic — and they're ideal for a potluck with your best lady pals.


  • 18 frozen mini tart shells , 225 g pkg


  • 2-3 limes
  • 1-2 lemons
  • 3 egg yolks , at room temperature
  • 2/3 cup granulated sugar
  • 3 tbsp cornstarch
  • pinch salt
  • 3/4 cup water
  • 1 tbsp unsalted butter


  • 2 egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla


  • Preheat oven to 350°F. Bake empty tart shells, following package directions. Meanwhile, prepare filling. Finely grate 1 tbsp peel from lime or lemon. Squeeze 1/4 cup juice from limes and lemon, and set aside. Separate eggs, placing 2 whites in a clean, dry, large bowl and 3 yolks in another bowl. Whisk yolks and set aside. (If you don’t have limes, simply omit them).
  • In a saucepan, whisk sugar, cornstarch and salt; add water and whisk. Over medium heat, stir occasionally until mixture begins to thicken, 5 to 8 min (stir constantly near the end to prevent lumps). Remove from heat.Whisk in peel, juice and butter.
  • Add yolks gradually, whisking constantly so they don’t scramble. Spoon about 1 tbsp filling into each tart shell, mounding it slightly.
  • For meringue, beat whites with an electric mixer on medium until foamy, about 1 min. Add cream of tartar, then beat in sugar, 1 tbsp at a time. Scrape down sides of bowl as needed. Add vanilla. Beat until stiff peaks form, about 2 min.
  • Preheat oven to 375°F. Bake tarts in centre of oven until peaks are lightly golden, 5 to 7 min. Cool completely on a rack before serving.

Nutrition (per serving)

  • Calories
  • 122,
  • Protein
  • 1 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 5 g,

This portable twist on a classic is ideal for potlucks