Lemon Meringue Tarts

Lemon Meringue Tarts

For the filling

2 cups of water

2 cups of granulated sugar

1 tsp of salt

6 Tbsp of corn starch

2 fresh lemons, juiced

1 full lemon rind, grated

4 large egg yolks, slightly beaten

1 Tbsp of butter

24 mini tart shells (cooked accordingly)

Instructions for the filling

I’m a pot on medium heat, mix water, sugar, salt, corn starch, lemon juice, grated lemon rind, and egg yolks, whisking to combine.

Cook over medium heat, stirring often to prevent sticking. Bring to a boil and cook until it thickens, stirring constantly.

Remove from heat and add butter, stirring until melted.

Set aside in a bowl to cool and set.

Add the lemon mixture to the cooked pie shells and allow to set.

Now make the meringue!

Instructions

Using the egg whites from the lemon filling recipe, let egg whites reach room temperature to allow them to whip better.

Preheat oven to 350 degrees.

Pour eggs whites into a stand mixer bowl.

Whip the egg whites on a medium speed until they are glossy and smooth, then add the cream of tartar and continue to whip.

Slowly add a small amount of sugar to the egg mixture and beat after each adding of the sugar until it’s all incorporated. Continue beating until stiff peaks form.

Spread meringue on top of pre-baked or no-bake dessert, place about 4 inches under the heat and bake for about 8 minutes, until golden.

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