INDIVIDUAL LEMON MERINGUE
Number Of Ingredients 9
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.
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