Best Individual Lemon Meringue Recipes

INDIVIDUAL LEMON MERINGUE TARTS

Steps:

• Preheat the oven to 400 degrees F.
• 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.
• Line each tart shell with a piece of parchment paper and fill to the rim with pie weights.
• 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.
• For the filling: Whisk together the lemon juice, eggs, yolks, sugar, and vanilla extract.
• 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.
• Spoon the cooled lemon mixture or curd into the baked tart shells.
• 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.
• 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.
• 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.
• 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.

INDIVIDUAL LEMON MERINGUE

Steps:

• FOR FILLING: Whisk together the freshly squeezed Sunkist® lemon juice, water, zest, 1 C sugar and cornstarch in a heavy saucepan until it's well combined and cornstarch is dissolved.
• Place over medium heat and stir constantly until mixture is thickened and lightly simmering.
• In a small bowl whisk the egg yolks with about 1/2 cup of the hot mixture to temper the eggs, and then whisk the egg mixture quickly back into the simmering mixture.
• Cook about 1 more minute, stirring constantly, until totally thickened. Remove from heat and whisk in butter.
• Insert a cooked piecrust circle in the bottom of each of the 6 jars and divide the filling among them while the filling is still hot.
• FOR MERINGUE: Whip the egg whites with cream of tartar in a medium bowl with an electric mixer on high speed.
• Once the egg whites are whipped to a soft peak, gradually start beating in the sugar, a little at a time. Continue beating until stiff and glossy but not dry.
• Pile meringue into each jar, dividing evenly, and sealing meringue onto edge of the jar to prevent shrinking of the meringue.
• Swirl with a spoon for a decorative, peaky top, and bake for about 5 to 6 minutes or until lightly browned. Place on a rack to cool.