Lemon Meringue Tarts

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 zest. 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.