Meringue Fruit Tarts

Passover Shopping List
March 23, 2020
Passover Fruit and Nut Granola
April 1, 2020
Meringue Fruit Tarts
Meringue Fruit Tarts

makes 10-12 tarts

Bake Time:

2 hours for shells, 30 minutes for lemon cream


meringue shells and lemon cream may be made 2 days in advance


Meringue Shells

4 large egg whites, at room temperature for 2 hours

2/3 cup (130g) granulated sugar

2/3 cup (80g) confectioners’ sugar


Lemon Cream

2 large eggs plus 1 egg yolk

2/3 cup (130g) granulated sugar

Zest of 1/2 large lemon

4 tablespoons fresh lemon juice (from 2 lemons)

3 tablespoons (42g) margarine


For the Finished Tarts

2 kiwis

1 cup berries

10 sliced strawberries and/or 1 mango, sliced

Preparation Directions

Preheat oven to 220°F (105°C).

To make the meringue shells

Line a cookie sheet with parchment paper. Use a drinking glass to trace 10 to 12 (3-inch/7.5-cm) circles on the parchment paper, and then turn the paper over on the cookie sheet.

In a mixing bowl, with an electric mixer on high speed, beat the egg whites until stiff. Reduce the speed to low and add the granulated sugar, a tablespoon at a time, until incorporated. Return the speed to high and beat for a full 10 minutes, until the egg whites are thick and shiny. Sift the confectioners’ sugar into the whites and mix in slowly.

Fit a pastry bag with a large star tip (1/2-inch/12-mm) opening. Spoon the meringue batter into the pastry bag. First squeeze out circle just inside the drawn circles and then fill them with meringue batter to create a base. Next squeeze out border on the edges. Repeat with a second layer on the borders so you have ten or twelve 2-inch high meringue cups. Bake for 2 hours. Remove from the oven and let cool. Store in an airtight container at room temperature for up to 5 days.

To make the lemon cream: Place the eggs, yolks, and sugar in a heatproof bowl and set over a medium saucepan with simmering water (or use a double boiler). Whisk in the lemon zest and juice. Cook the lemon mixture, uncovered, whisking occasionally, until a thick cream is formed. This takes approximately 30 minutes; be patient and do not stir too much.

To assemble the meringue tarts, scoop 1 heaping tablespoon of lemon cream into the center of each meringue shell and top with sliced strawberries, kiwi, mango, berries, or any other fruit.