INDIVIDUAL LEMON MERINGUE

Individual Lemon Meringue image

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.