Mini Lemon Meringue Pie Fillo Tartlet Recipe
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5
4 reviews
Excellent
Mini Lemon Meringue Pie Fillo Tartlet Recipe
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You may not be able to eat just one of these mini lemon meringue pie tartlets, made with phyllo dough. Serve at brunch or for Easter.
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Ingredients
- 3 egg white
- pinch cream of tartar of
- 2 tablespoons granulated sugar
- 15 phyllo dough 1 package, defrosted, Athens mini shells
- 7 ½ tablespoons lemon curd such as Dickinson's, store-bought
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.
Notes
Nutrition Information
Show Details
Serving
1Tartlet
Calories
53kcal
(3%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
46mg
(2%)
Potassium
21mg
(0%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 15Tartlets
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Serving | 1Tartlet | |
| Calories | 53kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 46mg | 2% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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User Reviews
Overall Rating
5
4 reviews
Excellent
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