LEMON-ORANGE MERINGUE TARTS
The sweet-tart meringue crust and the lemon filling make a mouth-watering combination.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 250°F. Line cookie sheet with parchment paper. Draw six 4-inch circles on paper.
- In large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually add 1/2 cup sugar, beating at high speed until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue onto circles on paper-lined cookie sheet, building up edges to form 1-inch-high sides.
- Bake at 250°F. for 1 hour. DO NOT OPEN OVEN. Turn oven off; leave meringues in oven with door closed for 2 hours.
- Meanwhile, in medium saucepan, combine 1/4 cup sugar and cornstarch. Slowly stir in orange juice. Cook and stir over medium-low heat until mixture thickens. Stir in lemon juice and lemon peel. Cool completely. Store filling in refrigerator.
- To serve, spoon lemon filling into meringue shells. Sprinkle with powdered sugar. If desired, garnish with mint leaves.
Nutrition Facts : Calories 140, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 31 g
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