Lemon Meringue Tarts

Name: Lemon Meringue Tarts
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 servings.
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

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

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.