Lemonade Meringue Tart

By Tinkysmom55

Ingredients

• 1/2 (14.1-ounce) package refrigerated pie crust, Pillsbury®
• 1 (12-ounce) can frozen lemonade concentrate, thawed and undiluted
• 1/2 cup plus 1/3 cup water, divided
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 4 large egg yolks
• 2 tablespoons butter
• 1 cup sugar, Domino®
• 1/2 teaspoon light corn syrup
• 5 egg whites, room temperature
• 1/4 teaspoon cream of tartar

Details

Servings 4

Preparation

Step 1

Preheat oven to 400°. On a lightly floured surface, unroll dough. Fold 2 opposite edges of dough toward center. Turn dough over. Roll dough into a 15x6-inch rectangle. Fit dough into a 13x4-inch tart pan with removable bottom. Fold excess dough under; press into sides of pan. Pierce bottom and sides of dough with a fork. Bake for 8 minutes or until lightly browned. Let cool on a wire rack.

In a large saucepan, whisk together lemonade concentrate, 1/2 cup water, cornstarch, and salt. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove from heat.

In a large bowl, whisk egg yolks until thick and pale. Gradually stir about 1/2 cup of hot lemonade mixture into yolks; add yolk mixture to remaining hot lemonade mixture, stirring constantly. Reduce heat to medium-low, and cook, stirring constantly, about 2 minutes or until thickened and bubbly. Remove from heat; add butter, stirring until butter melts. Spoon into prepared crust.

In a medium saucepan, place 1 cup sugar. Add remaining 1/3 cup water and corn syrup, swirling pan to moisten sugar. Bring to a boil over medium-high heat (do not stir). Cook mixture until a candy thermometer registers 238°(soft ball stage). Remove from heat, and cover.

In a bowl of a heavy-duty electric stand mixer, combine egg whites and cream of tartar. Beat at high speed until soft peaks form. Carefully add hot sugar mixture in a slow, steady stream, beating just until stiff peaks form. Pipe or spoon desired amount of meringue onto surface of lemonade filling. Carefully wave a kitchen torch back and forth over meringue until lightly browned. Cool for 1 hour on a wire rack. Chill until ready to serve.


Notes:Beat egg whites in a clean, grease-free bowl, preferably glass or metal.If a kitchen torch isn't available, bake tart at 350° or until meringue is lightly browned. Place tart on a baking sheet before placing in oven. Tart may also be baked in a 9-inch round or square tart pan with a removable bottom.