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  • Individual Lemon Meringue Tarts

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    Individual Lemon Meringue Tarts
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 lb short crust pastry (750 g) Filling
    • 2 c. lemon juice (500 mL)
    • 6 x Large eggs
    • 6 x egg yolks
    • 1 1/2 c. sugar (375 mL)
    • 1 tsp vanilla extract (5 mL) Meringue
    • 4 x egg whites
    • 1 tsp vanilla extract (5 mL)
    • 1/2 tsp cream of tartar (2 mL)
    • 1 c. sugar (250 mL)

    Directions

    1. Roll the pastry to 1/4-inch (3 mm) thickness and cut into 6 (6-inch/15 cm) rounds.
    2. Place the pastry in 6 (4-inch/10 cm) tart molds.
    3. With a knife trim the excess pastry away.
    4. Chill for at least 30 min.
    5. Line each tart shell with a piece of parchment paper and fill to the rim with pie weights.
    6. Bake for 15 min.
    7. Reduce the oven temperature to 350 degrees F (180 degrees C).
    8. Remove the pie weights and parchment from the tart shells and bake for 10 min.
    9. Filling:Whisk together the lemon juice, Large eggs, yolks, sugar and vanilla extract.
    10. Pour the lemon mix into a pot.
    11. Place over heat and stir with a spatula for about 5 min, till the mix begins to thicken.
    12. Pour the lemon mix onto a baking sheet and cold completely.
    13. Spoon the cooled lemon mix into the baked tart shells.
    14. Meringue:Beat the egg whites with the vanilla extract and cream of tartar till soft peaks form.
    15. Continue beating while adding the sugar, 1 Tbsp. (15 mL) at a time. The finished meringue should have stiff glossy peaks.
    16. Mound the meringue on top of the tart.
    17. Make sure there is a good seal between the meringue and the edge of the crust.
    18. Bake the tarts at 350 degrees F (180 degrees C) for 20 to 25 min, or possibly till the meringue is golden brown.
    19. Let cold for 15 min before removing from the molds.

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