Enjoy the taste of an old fashion lemon meringue Tart! This is a great summer dessert!
Key Ingredients
Lemons are defiantly quintessential for this pie. Lemons are beautiful fragrant bursts of tartness and citrus in one a bright yellow oval fruit. Fresh lemons are important for this fruit tart.
Eggs are important for any dish when using. They are very versatile and the brighter the yolk center the better more tastier the pie. Fresh is always good.
Butter Cold Butter, It’s very important to have great butter, if you use unsalted, then you make sure to add the salt to the recipe. If there is salt in the butter, then you need less salt in your recipe. European butter like Kerry Gold is always better. Any style of butter that is out there, works just as well.
Butter is great for the crust and makes the lemon filling amazing.
Bake time: crust 10 minutes at 350 degrees F
Prep time: 30 min.
Utensils needed are:
4 circular tart tins with the scalloped edges with removable bottoms. (3 and 9 ¼ inches) across
Ingredients:
Crust:
1/2c. sweetened coconut
1 zest of a fresh lemon
1 1/2c. graham cracker crumbs
1/3c. melted butter
Combine all the ingredients. Press the crust into each of the tart tins using the bottom of a small measuring cup. place into a preheated oven at 325 degrees. Cook until lightly browned (10-12 min.) Take them out of the oven and allow to cool.
Lemon Tart Filling
3 eggs separated
1/2c.granulated sugar
1/2c. freshly squeezed lemon juice
Zest of 2 lemons
1/2c. cornstarch
1/4 tsp. salt
1/2c. water
1/4 stick of butter
In a saucepan add sugar, cornstarch, lemon zest, salt, fresh lemon juice, water and 3 egg yolks and whisk together well. Turn the heat on to low-med until the mixture starts to thicken. Then add butter and stir in until melted. Take the tart filling off the heat. Pour the filling into the tart shells .
Meringue
3 egg whites
1/3c. sugar
1/2tsp. cream of tartar
Pinch of salt
Start to whisk the whites on high for a minutes until they start to get frothy, then slowly add the sugar with a pinch of salt and cream of tartar. Whisk until the whites are stiff.
Pipe or spread the meringue onto the tarts to complete them.
Pop the tarts into a preheated oven for 10-15 minutes at 350 degrees until the meringue is a nice brown color. Or if you have a mini torch that works too!
Enjoy! These are a lemony sweet-tart treat to share with the ones you love!