"Don’t let their innocent appearance fool you—these tiny treats have a big citrus tang factor."

sweet lemon tarts

Prep Time: 30 minutes
Bake Time: 20 minutes
Difficulty: Moderate
Yield: Makes 12 servings

Tart shells:

Lemon filling:

Meringue topping:

Special Equipment:

1. 1. Place 1 sheet of phyllo dough on counter (cover rest in damp cloth and plastic wrap). Very lightly brush sheet with butter. Cut sheet into quarters and stack on top of one another. Transfer stack to muffin tin, pressing dough into sides and bottom of cup. Repeat process with remaining dough. Bake in preheated oven to 350F for 20 minutes. Place 1 Dove® Dark Chocolate on bottom of each tart shell, return to oven, and bake for 5 more minutes. Remove from oven and cool tart shells in pan.
2. 2. Meanwhile prepare lemon filling. Stir lemon juice with cornstarch until it dissolves. Whisk in eggs and set aside. Boil milk and sugar in saucepan over medium heat. Reduce heat; pour one-third of hot milk mixture into lemon/egg mixture and blend. Slowly pour egg mixture back into saucepan, stirring constantly. Bring mixture to boil and cook for 15 seconds. Remove from heat, stir in butter, and transfer to bowl. Stir occasionally while mixture cools to room temperature.
3. When lemon mixture has cooled, spoon equal amounts into tart shells.
4. Prepare meringue. Beat egg whites and cream of tartar in a clean bowl until frothy. Begin adding sugar 1 tablespoon at a time until egg whites are opaque and shiny. Divide meringue among tarts, covering filling completely. Bake in a preheated oven at 400?F for 5 minutes. Hold at room temperature until ready to serve.
Tip:
6. In a hurry? Use 3 cups of prepared lemon curd in place of lemon cream to fill phyllo cups.