Lemon Meringue Tarts
Eating less sugar meant limiting sweets, so I adapted this longtime favorite of my mother-in-law's. For a fun twist, spread the meringue into a regular-size pie tin, bake it and add the lemon filling.
-Gloria Schwarting of Stuart, Virginia
SERVINGS
|
6
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
55 min.
|
TOTAL
|
80 min.
|
INGREDIENTS
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 3 tablespoons sugar
- FILLING:
- 3/4 cup sugar
- Sugar substitute equivalent to 1/2 cup sugar
- 3 tablespoons cornstarch
- 1-1/3 cups cold water
- 3 egg yolks, beaten
- 1/4 cup lemon juice
- 1 teaspoon grated lemon peel
- Lemon slices and mint sprigs
DIRECTIONS
For meringue, in a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar; beat on high until stiff peaks form. Drop meringue into six mounds on parchment-lined baking sheets. Shape into 4-in. cups with the back of a spoon. Bake at 225° for 55 minutes. Turn oven off and do not open door; let meringues dry in oven for 1 to 1-1/2 hours.
For filling, in a saucepan, combine the sugar, sugar substitute and cornstarch. Gradually stir in the water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir about half of the hot mixture into the egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and lemon peel. Cool to room temperature without stirring. Cover and refrigerate for at least 1 hour. Just before serving, fill meringue shells with lemon mixture. Garnish with lemon slices and mint. Yield: 6 servings.