LEMON MERINGUE TARTS

Lemon Meringue Tarts image

Eating less sugar meant limiting sweets, so I adapted this longtime favorite of my mother-in-law's. For a fun twist, spread the meringue into a regular-size pie tin, bake it and add the lemon filling. -Gloria Schwarting of Stuart, Virginia

Provided by Taste of Home

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 large egg whites, room temperature
1/2 teaspoon cream of tartar
3 tablespoons sugar
FILLING:
3/4 cup sugar
Sugar substitute equivalent to 1/2 cup sugar
3 tablespoons cornstarch
1-1/3 cups cold water
3 large egg yolks, room temperature, lightly beaten
1/4 cup lemon juice
1 teaspoon grated lemon zest
Lemon slices and mint sprigs

Steps:

For meringue, in a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Drop meringue into six mounds on parchment-lined baking sheets. Shape into 4-in. cups with the back of a spoon. Bake at 225° for 55 minutes. Turn oven off and do not open door; let meringues dry in oven for 1 to 1-1/2 hours., For filling, in a large saucepan, combine the sugar, sugar substitute and cornstarch. Gradually stir in the water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir about half of the hot mixture into the egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and zest. Cool to room temperature without stirring. Cover and refrigerate for at least 1 hour. , Just before serving, fill meringue shells with lemon mixture. Garnish with lemon slices and mint.

Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 33mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.