Pie Recipes
Lemon Meringue Tartlets
Yield: 2 servings
Ingredients
Crust
- 3 sheets cinnamon- or honey-flavored Graham crackers
- 4 teaspoons butter, melted
Filling
- Grated rind of 1 lemon (use colored portion of peel)
- 1/4 cup fresh lemon juice
- 1/3 cup granulated sugar
- 1 dash salt
- 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
- 2 eggs
Meringue
- 1 egg white (room temperature)
- 1 1/2 tablespoons brown sugar, forced through a sieve to remove lumps
- 1 dash cream of tartar
- 1 dash salt
Instructions
- Heat oven to 350 degrees F.
- In bowl of food processor, crush crackers into fine crumbs.
- Combine crumbs and melted butter, stir until mixture sticks together. Pat into 2 (4 inch) tart pans or custard cups.
- Bake for 5 to 8 minutes, until crust is lightly browned and firm. Set aside.
- In heavy bottom pan, combine grated rind, lemon juice, sugar, salt and butter. Simmer until butter elts.
- In bowl, beat eggs.
- Pour half of lemon mixture over eggs. Beat together.
- Pour into pan containing remaining lemon mixture, cook over lowest heat, stirring constantly, until mixture is thick.
- Remove from heat immediately before eggs set. If there are solid pieces of egg, strain them out.
- Spoon filling into prepared crusts.
- Let cool for 30 minutes.
- In clean bowl of mixer, beat egg white until frothy.
- Gradually add brown sugar, cream of tartar and salt, continue beating until mixture is stiff and lossy.
- Gently pile onto filling. Broil 30 seconds to brown.
- Let cool to room temperature.
Attribution
Posted by bettyboop50 at Recipe Goldmine May 15, 2001.