Lemon Meringue Tarts
- Tart Shells:
- 1 1/3 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 tsp finely shredded lemon peel
- 1/2 cup cold butter
- 2 egg yolks, beaten
- 2 tbsp cold water
- Lemon Cream Filling:
- 1 egg yolk
- 1/2 cup sweetened condensed milk
- 1/4 cup lemon juice
- 1/8 tsp salt
- Lemon Curd:
- 3 egg yolks
- 1/2 cup granulated sugar
- 2 tsp cornstarch
- 1 tsp finely shredded lemon peel
- 1/3 cup lemon juice
- 3 tbsp water
- 2 tbsp butter
- 4 egg whites
- 1 tsp vanilla
- 1/2 tsp cream of tartar
- 1/2 cup granulated sugar
- 1 tbsp powdered sugar
Preparation time 60mins
Cooking time 120mins
For the Tart Shells, in a large bowl stir together flour, the 1/3 cup sugar, and the 2 tsp shredded lemon peel. Using a pastry blender, cut in the 1/2 cup cold butter until mixture is crumbly. Add the 2 egg yolks and the 2 tbsp water to flour mixture; stir with a fork to combine. Gently knead dough just until a ball forms. Cover with plastic wrap. Chill 30 to 60 minutes or until easy to handle.
Preheat oven to 375 degrees. Divide chilled dough into 12 equal pieces. Press one piece onto bottom and halfway up sides of a 3-inch muffin cup; repeat with remaining pieces. Bake for 10 minutes or until golden. Cool in muffin cups for 10 minutes. Remove shells and transfer to 15x10x1-inch baking pan. Reduce oven temperature to 350 degrees.
For Lemon Cream Filling, in a small bowl whisk together the 1 egg yolk, condensed milk, the 1/4 cup lemon juice, and salt; set aside.
For Lemon Curd, place the 3 egg yolks in a bowl; set aside. In a small saucepan stir together the 1/2 cup sugar and cornstarch. Stir in the 1 tsp shredded lemon peel, the 1/3 cup lemon juice, the 3 tbsp water, and the 2 tbsp butter. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir about half of the lemon-sugar mixture into egg yolks; add to sauce pan. Return to heat. Cook and stir 2 minutes more. Cover to keep warm.
For Meringue, in a medium bowl beat egg whites, vanilla, and cream of tartar with electric mixer on medium speed until soft peaks form. Gradually add the 1/2 cup sugar; beat on high until stiff peaks form.
To assemble, spoon about 1 tbsp Lemon Cream Filling into each baked crust; tops with 1 tbsp Lemon Curd. Top each with Meringue, spreading to edges of crusts. Sift powdered sugar over tarts. Bake for 12 minutes or until golden. Cool on a wire rack. Cover; chill 1 hour.
Each serving: 304 cal; 13g fat; 122mg chol; 140mg sodium; 42g carbs; 0g fiber, 5g pro.
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