Mini Lemon Meringue Pie Fillo Tartlet Recipe

Mini Lemon Meringue Pie Fillo Tartlet Recipe

It's been a lifelong love affair. It all started at the Serendipity preschool in Vancouver. To my 4-year old mind, it was a magical place. We made elaborate art projects out of paper towel rolls, spent hours playing on the backyard climbing gym and took turns holding the record cover (yes, it was that long ago) during afternoon rest time. The owner of the preschool, Gwen, was a white-haired grandmotherly angel who was put on this earth to teach and cherish children. And she made the perfect lemon meringue pie, the only thing that could possibly come out of the kitchen of an angel.

When Athens Foods asked if I would come up with a dessert recipe using their mini fillo shells, Gwen's perfect lemon meringue pie popped into my mind.

If you would like another phyllo dessert option, try my easy blueberry goat cheese turnovers.

Of course, I could go through the process of making pie dough, but why do that when I can pull a box of fillo shells out of the freezer? They defrost in only 10 minutes. And besides, pie dough is not my forte, much to the despair of my pie-loving husband. The shells are the perfect solution for last-minute get-togethers with friends, or when you just don't feel like slaving away in the kitchen for hours.

If you have a good recipe for lemon curd, then by all means use that. However, I was really shooting for "easy" on all level, so I used some good store-bought lemon curd.

So, basically, all I had to actually make was the meringue, which requires beating some egg whites with a little sugar and cream of tartar. Cheater, cheater, pumpkin eater, right? Yeah, I'm comfortable with that because these tartlets turned out perfectly, with a crispy shell, sweet and tangy filling and fluffy-as-air golden brown meringue. I think even Gwen would have approved.

The recipe:

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 1 ½ 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.

Other summertime desserts:

Almond Meringue with Raspberry Sorbet
Cherry, Coconut & Honey Frozen Yogurt

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Mini Lemon Meringue Pie Fillo Tartlet Recipe

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.

5 from 2 votes

Print Pin Rate

Course: Desserts

Cuisine: French

Keyword: Meringue

Prep Time: 15 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 23 minutes minutes

Servings: 15 Tartlets

Calories: 53kcal

Author: Dara Michalski | Cookin' Canuck

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Ingredients

• 3 egg whites
• pinch of cream of tartar
• 2 tablespoons granulated sugar
• 15 Athens mini fillo shells 1 package, defrosted
• 7 ½ tablespoons store-bought lemon curd such as Dickinson's

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

WW (Old Points) 1 / WW (Points+) 1

Nutrition

Serving: 1Tartlet | Calories: 53kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 21mg | Fiber: 1g | Sugar: 7g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: This post is sponsored by the good people at Athens Foods. Also, this post includes Amazon affiliate links. If you purchase the items shown from the links in this post, a small percentage of the sale will go to supporting Cookin' Canuck.

Disclosure: This post is sponsored by Athens Foods. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.