Lemon Meringue Tarts

in Diana's Recipe Book

Average Rating:  (total ratings: 1) [Read reviews] [Post a review]

Servings: 6

Ingredients: Pastry: 1 1/2 pounds short crust pastry, (recipe follows) Filling: 2 cups lemon juice 6 eggs 6 egg yolks 1 1/2 cups granulated or caster sugar 1 teaspoon vanilla extract Meringue: 4 egg whites 1 teaspoon vanilla extract 1/2 teaspoon cream of tartar 1 cup sugar Special equipment: rolling pin, 6 (4-inch) tart molds with removable bottoms and 3 cups of pie weights or dried beans.

Instructions: Preheat the oven to 400 degrees F (200 C). For the Pastry: Roll the pastry to 1/4-inch thickness and cut into 6 (6-inch) rounds. Place the pastry in 6 (4-inch) tart molds. With a knife trim the excess pastry. Refrigerate for at least 30 minutes. Line each tart shell with a piece of parchment paper and fill to the rim with pie weights. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F (180 C). Remove the pie weights and parchment from the tart shells and bake for 10 minutes. For the Filling: Whisk together the lemon juice, eggs, yolks, sugar, and vanilla extract. Pour the lemon mixture into a medium pot. Place over medium heat and stir with a spatula for about 5 minutes, until the mixture begins to thicken. Pour the lemon mixture onto a baking sheet and cool completely. Spoon the cooled lemon mixture or curd into the baked tart shells. For the Meringue: Beat the egg whites with the vanilla extract and cream of tartar until soft peaks form. Continue beating while adding the sugar, 1 tablespoon at a time. The finished meringue should have stiff glossy peaks. Mound the meringue on top of the tarts. Make sure there is a good seal between the meringue and the edge of the crust. Bake the tarts in a preheated 350 degree F (180 C) oven for 20 to 25 minutes, or until the meringue is golden. Let cool for 15 minutes before removing from the molds. Short Crust Pastry: 3 cups all-purpose flour 1/4 teaspoon salt 4 ounces unsalted butter, cold 8 ounces shortening, cold 1/2 cup ice cold water Special equipment: cheese grater Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms. With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month. Yield: 2 pounds short pastry

Source: Food TV, Canada

Date: January 28, 2005

Reviews

Add Your Review

	YOUR NAME (required)
	YOUR EMAIL ADDRESS (required)
(Excellent)  (Very Good)  (Good)  (Could be Better)  (Poor)	RATING (required)

YOUR REVIEW:

© 2024 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County