Cakes

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Lemon Meringue Tarts

Difficulty:Easy

Ingredients

  • ■   Clearbrook lemon fruit tart filling
  • ■   8 oz OliveNation Lemon Curd Powder
  • ■   Clearbrook tart shells
  • ■   salt

Description

Clearbrook lemon fruit tart filling or OliveNation Lemon Curd Powder Clearbrook tart shells 2 Tablespoons plus 2 teaspoons meringue powder 1/2 cup water 1/4 tsp salt 1/2 cup sugar Remove tart shells from boxes and place on a parchment paper-lined sheet pan. Divide lemon fruit tart or lemon curd filling evenly between tart shells. In a large glass or metal bowl, combine meringue powder, water and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Using a spoon or piping bag, spoon meringue on top of lemon curd, dividing equally. Spread meringue out to the edge of tart shells. Place tarts under broiler or use a small kitchen torch until meringue is lightly browned.

  • 1. Remove tart shells from boxes and place on a parchment paper-lined sheet pan.
  • 2. Divide lemon fruit tart or lemon curd filling evenly between tart shells.
  • 3. In a large glass or metal bowl, combine meringue powder, water and salt. Whip until foamy.
  • 4. Gradually add 1/2 cup sugar while continuing to whip.
  • 5. Beat until whites form stiff peaks.
  • 6. Stir about 3/4 cup of meringue into lukewarm filling.
  • 7. Spoon filling into baked pastry shell.
  • 8. Using a spoon or piping bag, spoon meringue on top of lemon curd, dividing equally.
  • 9. Spread meringue out to the edge of tart shells.
  • 10. Place tarts under broiler or use a small kitchen torch until meringue is lightly browned.

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