INGREDIENTS:
• 1/2 cup butter
• 2 teaspoons lemon zest
• 1/3 cup lemon juice
• 1 1/2 cups white sugar
• 3 eggs
• 2 egg yolks
• 12 (3 inch) tart shells, baked
• 3 egg whites
• 1/4 cup white sugar
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DIRECTIONS:
1. 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.
2. 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.
3. Bake at 350 degrees F (175 degrees C) just until tarts are a
delicate brown color