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Ingredients

½ cup butter 2 teaspoons lemon zest ⅓ cup lemon juice 1 ½ cups white sugar 3 eggs 2 egg yolks 12 (3 inch) tart shells, baked 3 egg whites ¼ cup white sugar

Nutrition Info

350.7 calories carbohydrate: 48.8 g cholesterol: 101.3 mg fat: 16.1 g fiber: 0.1 g protein: 4.4 g saturatedFat: 7 g servingSize: - sodium: 177.4 mg sugar: 34.5 g transFat: : - unsaturatedFat: : -

Melt butter or margarine in a saucepan. Add rind, lemon juice, and 1 1/2 cups sugar. Beat eggs and egg yolks until thick, and add to lemon butter mixture. Cook over low heat, stirring constantly until thick. Chill.
Beat 3 egg whites until stiff. Gradually add 1/4 cup sugar, and continue beating until stiff and glossy. Fill baked tart shells with lemon custard, and top with meringue.
Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.

12 small tarts

I love butter tarts, and can never get enough. This is one that I make now and then to be a little different.