Individual Lemon Meringue Tarts Recipe

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Individual Lemon Meringue Tarts
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Ingredients
11
Count
Nutrition
2304
Calories
Total time
100
Minutes
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Ingredients:

  • 11/2 lb short crust pastry , recipe follows
  • 2 cups lemon juice
  • 6 eggs
  • 1 1/2 cups sugar
  • 1 cup sugar
  • special equipment: rolling pin, 6 (4-inch) tart molds with removable bottoms and 3 cups of pie weights or dried beans.

Directions:

  1. Preheat the oven to 400 degrees F.
  2. For the pastry: Roll the pastry to 1/4-inch thickness and cut into 6 (6-inch) rounds. Place the pastry in 6 (4-inch) tart molds. With a knife trim the excess pastry. Refrigerate for at least 30 minutes.
  3. Line each tart shell with a piece of parchment paper and fill to the rim with pie weights.
  4. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F. Remove the pie weights and parchment from the tart shells and bake for 10 minutes.
  5. For the filling: Whisk together the lemon juice, eggs, yolks, sugar, and vanilla extract.
  6. Pour the lemon mixture into a medium pot. Place over medium heat and stir with a spatula for about 5 minutes, until the mixture begins to thicken. Pour the lemon mixture onto a baking sheet and cool completely.
  7. Spoon the cooled lemon mixture or curd into the baked tart shells.
  8. For the meringue: Beat the egg whites with the vanilla extract and cream of tartar until soft peaks form. Continue beating while adding the sugar, 1 tablespoon at a time. The finished meringue should have stiff glossy peaks. Mound the meringue on top of the tarts.
  9. Make sure there is a good seal between the meringue and the edge of the crust. Bake the tarts in a preheated 350 degree F oven for 20 to 25 minutes, or until the meringue is golden. Let cool for 15 minutes before removing from the molds.
  10. Short Crust Pastry:
  11. 3 cups all-purpose flour
  12. 1/4 teaspoon salt
  13. 4 ounces unsalted butter, cold
  14. 8 ounces shortening, cold
  15. 1/2 cup ice cold water
  16. Special equipment: cheese grater
  17. Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.
  18. With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.
  19. Yield: 2 pounds
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2304.02 Kcal (9646 kJ)
Calories from fat 1239.03 Kcal
% Daily Value*
Total Fat 137.67g 212%
Cholesterol 327.36mg 109%
Sodium 2167.26mg 90%
Potassium 530.66mg 11%
Total Carbs 231.73g 77%
Sugars 51.84g 207%
Dietary Fiber 12.47g 50%
Protein 38.8g 78%
Vitamin C 31.7mg 53%
Iron 14.2mg 79%
Calcium 93.8mg 9%
Amount Per 100 g
Calories 349.79 Kcal (1465 kJ)
Calories from fat 188.1 Kcal
% Daily Value*
Total Fat 20.9g 212%
Cholesterol 49.7mg 109%
Sodium 329.03mg 90%
Potassium 80.56mg 11%
Total Carbs 35.18g 77%
Sugars 7.87g 207%
Dietary Fiber 1.89g 50%
Protein 5.89g 78%
Vitamin C 4.8mg 53%
Iron 2.2mg 79%
Calcium 14.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 56.8
    Points
  • 63
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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