Lemon Butter Tarts. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 1/2 cup of butter OR 'I Can't Believe its Not Butter.' 2 teaspoons of fresh lemon zest. 1/3 cup of lemon juice. 1 & 1/2 cups of white sugar. 3 eggs 2 egg yolks. 12(3 inch)tart shells baked *any kind will do. 3 egg whites 1/4 cup of white sugar. Melt butter in saucepan. Add rind lemon juice and 1 & 1/2 cups of sugar. Beat eggs and egg yolks until thick 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 continue beating until stiff and glossy. Fill baked tart shells with lemon custard top with meringue. Bake at 350F until tarts are a delicate brown color. Makes 12 tarts.