"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Click Here to Login
Thread Tools Display Modes
Old 05-19-2005, 01:07 PM   #1
Senior Cook
Join Date: Mar 2005
Location: OH
Posts: 400
Individual Lemon Meringue Tarts

Individual Lemon Meringue Tarts

(Cookworks, FoodTV)

1 1/2 pounds short crust pastry, recipe follows
2 cups lemon juice
6 eggs
6 egg yolks
11/2 cup sugar
1 teaspoon vanilla extract
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.

Preheat the oven to 400 degrees F.
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. 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 oven for 20 to 25 minutes, or until
the meringue is golden. Let cool for 15 minutes before removing from the

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


BakersDozen is offline   Reply With Quote
Old 05-19-2005, 01:12 PM   #2
Chef Extraordinaire
pdswife's Avatar
Join Date: Nov 2004
Location: Washington
Posts: 20,332
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
The perfect dessert!
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:19 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.