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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 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

Printed from tasteofhome.com Sep 7, 2008

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Lemon Meringue Tarts cont.

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.