Lemon Meringue Tarts 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 For meringue, in a mixing bowl, beat the egg whites and cream of Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lemon Meringue Tarts cont. 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 Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Lemon Meringue Tarts serving, fill meringue shells with lemon mixture. Garnish with lemon slices and mint. Yield: 6 servings. Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008