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Receta Individual Lemon Meringue Tarts
by Global Cookbook

Individual Lemon Meringue Tarts
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  Raciónes: 6

Ingredientes

  • 1 1/2 lb short crust pastry (750 g) Filling
  • 2 c. lemon juice (500 mL)
  • 6 x Large eggs
  • 6 x egg yolks
  • 1 1/2 c. sugar (375 mL)
  • 1 tsp vanilla extract (5 mL) Meringue
  • 4 x egg whites
  • 1 tsp vanilla extract (5 mL)
  • 1/2 tsp cream of tartar (2 mL)
  • 1 c. sugar (250 mL)

Direcciones

  1. Roll the pastry to 1/4-inch (3 mm) thickness and cut into 6 (6-inch/15 cm) rounds.
  2. Place the pastry in 6 (4-inch/10 cm) tart molds.
  3. With a knife trim the excess pastry away.
  4. Chill for at least 30 min.
  5. Line each tart shell with a piece of parchment paper and fill to the rim with pie weights.
  6. Bake for 15 min.
  7. Reduce the oven temperature to 350 degrees F (180 degrees C).
  8. Remove the pie weights and parchment from the tart shells and bake for 10 min.
  9. Filling:Whisk together the lemon juice, Large eggs, yolks, sugar and vanilla extract.
  10. Pour the lemon mix into a pot.
  11. Place over heat and stir with a spatula for about 5 min, till the mix begins to thicken.
  12. Pour the lemon mix onto a baking sheet and cold completely.
  13. Spoon the cooled lemon mix into the baked tart shells.
  14. Meringue:Beat the egg whites with the vanilla extract and cream of tartar till soft peaks form.
  15. Continue beating while adding the sugar, 1 Tbsp. (15 mL) at a time. The finished meringue should have stiff glossy peaks.
  16. Mound the meringue on top of the tart.
  17. Make sure there is a good seal between the meringue and the edge of the crust.
  18. Bake the tarts at 350 degrees F (180 degrees C) for 20 to 25 min, or possibly till the meringue is golden brown.
  19. Let cold for 15 min before removing from the molds.