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.
Servings: 15 Tartlets
Calories: 53kcal
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