Lemon Meringue Tarts Recipe
Lemon Meringue Tarts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 55 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 55 min. + cooling

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, lightly beaten
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon peel
  • Lemon slices and mint sprigs

Directions

For meringue, in a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, 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 large 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.
Originally published as Lemon Meringue Tarts in Light & Tasty December/January 2004, p37

Nutritional Facts

1 each: 196 calories, 3g fat (1g saturated fat), 106mg cholesterol, 33mg sodium, 41g carbohydrate (0 sugars, 1g fiber), 3g protein.

  • 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, lightly beaten
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon peel
  • Lemon slices and mint sprigs
  1. For meringue, in a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
  2. 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.
  3. For filling, in a large 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.
  4. 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.
  5. Just before serving, fill meringue shells with lemon mixture. Garnish with lemon slices and mint. Yield: 6 servings.
Originally published as Lemon Meringue Tarts in Light & Tasty December/January 2004, p37

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