Lemon Meringue Tarts
- 1-2 sheets frozen tart dough, thawed
- 1/2 cup lemon juice + 1 tsp
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 2 None eggs, separated
- 3 tbsp butter
- 1 None lemon, zested
- Preheat oven to 400u0b0F. Lightly grease a 12-cup muffin pan. Using a 4 inch cutter, cut 12 discs from tart dough then use to line prepared pan. Chill for 15 mins. Prick the bases with a fork then bake for 5-10 mins. Remove from oven and turn up heat to 425u0b0F.
- Meanwhile, combine 1 cup water, 1/2 cup lemon juice, 1/2 cup sugar and cornstarch in a saucepan, stirring until smooth. Bring to a boil, stirring constantly, and cook until mixture thickens. Reduce heat and simmer for 3 mins. Whisk in egg yolks, butter and lemon zest and allow to cool slightly. Transfer to tart shells and smooth surface. Chill until firm.
- For the meringue, whip egg whites to soft peaks, gradually adding 1/2 cup sugar, one tbsp at a time. Add remaining lemon juice. Use to decorate tarts then bake for 4-5 mins, or until lightly browned. Allow to cool.
lemon juice , sugar, cornstarch, eggs, butter, lemon
Taken from recipes-plus.com/api/v2.0/recipes/22484 (may not work)