Lemon Meringue Tarts

Name: Lemon Meringue Tarts
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps cornstarch; 1 teaspoons cream of tartar; 3 egg whites; 3 egg yolks, lightly beaten; 59 milliliters lemon juice; 1 teaspoon grated lemon peel; 1 slice Lemon and mint sprigs; 177 milliliters sugar; 237 milliliters Sugar substitute equivalent sugar; 315 milliliters cold water

Lemon Meringue Tarts could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 6. This dessert has 263 calories, 3g of protein, and 3g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of sugar, lemon peel, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. Lemon Meringue Tarts, Individual Lemon Meringue Tarts, and Blueberry Meringue Tarts are very similar to this recipe.

Instructions

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.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Equipment you will use

Bowl

Drop meringue into six mounds on parchment-lined baking sheets. Shape into 4-in. cups with the back of a spoon.

Ingredients you will need

Mounds Bar

Equipment you will use

Baking Sheet

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.

Equipment you will use

Oven

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.

Ingredients you will need

Sugar Substitute

Corn Starch

Sugar

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Egg Yolk

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lemon Juice

Lemon Peel

Just before serving, fill meringue shells with lemon mixture.

Ingredients you will need

Pasta Shells

Lemon

Garnish with lemon slices and mint.

Ingredients you will need

Lemon

Mint

Equipment

Ingredients

Servings:

3Tbsps

cornstarch 1teaspoons

cream of tartar 3

egg whites 3

egg yolks, lightly beaten 59milliliters

lemon juice 1teaspoon

grated lemon peel 1slice

Lemon and mint sprigs 177milliliters

sugar 237milliliters

Sugar substitute equivalent sugar 315milliliters

cold water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.