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Lemon Meringue Tarts

Lemon Meringue Tarts

4.8 5

Save room for dessert!  These luscious lemon tarts, served in puff pastry shells, are elegant, delectable and surprisingly easy to make.

serves 6 people

Ingredients

cost per recipe: $3.87

The price is determined by the national average.

  • 1

    package (about 3 ounces) lemon pudding and pie filling mix

  • 1

    teaspoon grated lemon zest

  • 1

    package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 2

    egg white

  • 1/4

    cup sugar

view nutrition info

How to Make It

Cook the pudding mix according to the package directions for pie filling.  Stir in the lemon zest.  Let the pudding cool to room temperature. Spoon about 1/3 cup pudding into each pastry shell.  Heat the oven to 325°F. Beat the egg whites in a large bowl with an electric mixer on high speed until frothy.  Gradually add the sugar and beat until soft peaks form.  Spoon the meringue over the pudding and spread to the edges of the pastry shells.  Place the filled pastry shells onto a baking sheet. Bake for 10 minutes or until the meringue is lightly browned.  Let the pastries cool on the baking sheet on a wire rack for 20 minutes.
Step 1

Cook the pudding mix according to the package directions for pie filling.  Stir in the lemon zest.  Let the pudding cool to room temperature.

Step 2

Spoon about 1/3 cup pudding into each pastry shell.  Heat the oven to 325°F.

Step 3

Beat the egg whites in a large bowl with an electric mixer on high speed until frothy.  Gradually add the sugar and beat until soft peaks form.  Spoon the meringue over the pudding and spread to the edges of the pastry shells.  Place the filled pastry shells onto a baking sheet.

Step 4

Bake for 10 minutes or until the meringue is lightly browned.  Let the pastries cool on the baking sheet on a wire rack for 20 minutes.

Recipe Tips

  • Easy Substitution: You can substitute sweetened whipped cream or thawed frozen whipped topping for the egg whites and sugar.  Spoon the whipped cream over the pudding in the pastry shells. Garnish with lemon slices, if desired.  Serve immediately or cover and refrigerate for up to 4 hours.

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Made With
(10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

(10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

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Ratings & Reviews

(5)
  • Jerry W.

    March 6, 2011

    Lemon Meringue Tarts

    These were fun to make and yielded a decent result. Nothing special though.

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  • tiny

    May 6, 2009

    Lemon Meringue Tarts

    Some did not bake "straight up" Why?

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    (0) (0)
  • czeamer

    June 13, 2007

    Lemon Meringue Tarts

    I could not find the pastry shells at my local market and used mini-pie shells instead and it still was tasty. Needless to say I eventually found a store that carried the pastry shells and I can't wait to make them again!

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  • wisquishy

    March 9, 2006

    Lemon Meringue Tarts

    It's super easy and very, very good. A family favorite!

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    (0) (0)
  • jvillari

    December 23, 2005

    Lemon Meringue Tarts

    This is a quick and easy dessert that really looks nice and taste great.

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    (0) (0)

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