MINI LEMON MERINGUE PIES
Simple, fun, mini lemon meringue pie recipe from scratch that tastes fresh and is great when you want to serve several different mini desserts together.
Provided by Lisawas
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the 3 yolks in a bowl until smooth; set aside.
- Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.
- Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.
- Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.
Nutrition Facts : Calories 327 calories, Carbohydrate 54.7 g, Cholesterol 98.1 mg, Fat 10.4 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 3 g, Sodium 200.4 mg, Sugar 40 g
MINI LEMON MERINGUE TARTS
These lemon tarts have a light-textured filling and aren't overly sweet. This is a great recipe if you have left over buttermilk to use up. A nice, quick tart made even quicker if you use frozen tart shells. Store tarts in the refrigerator once called.
Provided by Leslie O'Ray-Curnew
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
- Bake in the preheated oven until heated through, about 5 minutes. Remove from the oven; leave oven on.
- Whisk egg yolks, 3/4 cup sugar, butter, lemon juice, and zest together in a medium bowl. Whisk in buttermilk. Add flour and salt; whisk well.
- Pour filling into the tart shells, filling them almost to the top.
- Bake in the preheated oven until filling rises and appears set, about 15 minutes. Watch carefully to avoid overcooking.
- Prepare meringue while the tarts are baking. Beat egg whites with an electric mixer on high speed until frothy. Add remaining 1/2 cup sugar and cream of tartar; continue beating until meringue is stiff and shiny.
- Top baked tarts with meringue. Ensure that you press the meringue down to form a seal around the edges.
- Return tarts to oven and bake until meringue starts to brown, about 10 minutes more. Let cool before serving.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 21.8 g, Cholesterol 33.1 mg, Fat 6 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 2.3 g, Sodium 91.6 mg, Sugar 13.8 g
ULTIMATE LEMON MERINGUE PIE
You can't go wrong with a classic lemon meringue pie, and this easy recipe is particularly good
Provided by Angela Nilsen
Categories Buffet, Dessert, Dinner, Treat
Time 3h15m
Number Of Ingredients 14
Steps:
- For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind - make sure the mix is not overworked.
- Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. The pastry is quite rich, so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight).
- Put a baking sheet in the oven and heat the oven to 200C/180C fan/gas 6. Bake the pastry case 'blind' (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. Can be done a day ahead. Lower the oven to 180C/160C fan/gas 4.
- While the pastry bakes, prepare the filling. Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make the orange juice up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth.
- Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and the whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle.) Take off the heat and set aside while you make the meringue.
- Put the egg whites in a large bowl. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.
- Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.
- Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing. Eat the same day.
Nutrition Facts : Calories 480 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
LITTLE LEMON MERINGUE PIES
These weeekend puds are light and fluffy with a tangy filling
Provided by John Torode
Categories Dessert, Dinner, Lunch
Time 1h5m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/fan 160C/gas 4. Roll out pastry and use to line 8 x 10cm fluted loose-bottomed tart cases, leaving a little pastry overhanging. Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) until pale golden brown. Set aside to cool. When cool, use a serrated knife to neatly level the pastry.
- Meanwhile, put the zest, juice, butter and 225g sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan from the heat. Beat the whole eggs and yolks together, then stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl, then spoon into the cases. Any leftover curd will keep in the fridge for up to 3 days.
- Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. 4 Put a good dollop of meringue on top of each tart, then dip a palette knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.
Nutrition Facts : Calories 500 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.53 milligram of sodium
LEMON MERINGUE TARTS IN PHYLLO CUPS
These tarts are actually easier to make than they appear. They make a beautiful addition to a dessert tray for company!
Provided by That Napa Chicken R
Categories Tarts
Time 1h
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- For curd: Whip eggs and sugar until very light and fluffy with a whip attachment.
- Gradually mix in lemon juice and rind. Place over boiling water and cook, whisking until extremely thick, about 5 10 minutes.
- Remove from heat and whisk in butter. Pour into a container, cover with plastic wrap and chill overnight to stiffen.
- For tart dough:
- Lay one sheet of phyllo on work surface. Brush with clarified butter and sprinkle with sugar.
- Repeat the process with the second and third sheets. Cut into 3-inch squares.
- Lay 18 tartlet molds upside down on a sheet pan. Lay 1 square of phyllo over each pan, then place a second one on top of phyllo to help form tartlet shells. The square corners will spread out flat on the sheet pan.
- Bake in this upside down position weighted down with another sheet pan at 375 degrees Fahrenheit until golden brown.
- Let phyllo cool slightly, but while still warm remove from molds. Cool completely then fill with lemon curd by piping with a plain tip.
- For meringue:
- Whip egg whites until stiff but not dry then add the brown sugar gradually and continue whipping until stiff.
- Pipe onto lemon curd with a star tip and brown with a blow torch or under the broiler.
EASY LEMON MERINGUE TART
Make and share this Easy Lemon Meringue Tart recipe from Food.com.
Provided by CheffLiLi
Categories Tarts
Time 55m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 150C.
- Crush biscuits in food processor or roll in bag with rolling pin until small/fine mixture of crumbs.
- Mix in melted butter and biscuits in large bowl until well coated. Biscuits should be sticky enough to stick together.
- Coat the sides and bottom of an approximately 22cm tart pan with the biscuit mixture.
- Put in fridge to set while you work on the rest of the recipe.
- Mix together condensed milk, egg yellows and lemon juice until well combined.
- Beat egg whites until foamy. Add half the castor sugar and continue to beat until soft peaks form. Add the rest of the castor sugar and beat until stiff peaks form.
- Pour lemon mixture into tart pan. Add the stiff egg whites on top and use back of spatula to form peaks and valleys to make cake look decorated.
- Bake in oven on middle shelf for 40 minutes.
- Once cooked, cool in fridge for approximately 2 hours.
- Serve cold.
Nutrition Facts : Calories 419.9, Fat 22.4, SaturatedFat 12.8, Cholesterol 110.4, Sodium 325.1, Carbohydrate 47.4, Fiber 0.3, Sugar 39.6, Protein 9
LEMON MERINGUE TARTLETS
These sweet and tangy lemon meringue tartlets are bakery-worthy, but you can easily make them at home, no oven required.
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In food processor, pulse graham crackers into fine crumbs. Add butter and pulse to combine. Divide mixture among six 4-inch tart pans with removable bottoms; press evenly on bottoms and up sides. Freeze until firm, at least 30 minutes.
- Meanwhile, prepare lemon filling: In medium saucepan, combine cream and sugar and cook on medium-high, stirring, 5 minutes.
- Bring to a boil, then reduce heat and simmer 1 minute. Remove from heat and add lemon zest and juice. Let cool 20 minutes, then divide among crust-lined tart shells and refrigerate until set, at least 2 hours or up to 24 hours.
- About 15 minutes before serving, prepare topping: In large metal or glass bowl, whisk together egg whites, sugar and cream of tartar. Set bowl over (but not in) saucepan of simmering water and cook, whisking constantly, until sugar has dissolved and whites are very warm to the touch, 5 minutes (even if sugar has dissolved, still cook for 5 min).
- Remove from heat and, using an electric mixer, beat on low speed, gradually increasing to high, until glossy, soft peaks form, about 5 minutes. Beat in vanilla. Spoon over tarts, then use a torch to lightly toast.
LEMON-MERINGUE TARTLETS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Place six 3 1/4-inch tart rings on a parchment paper-lined baking sheet and set aside.
- On a lightly floured work surface, roll out pate sucree into a 10-by-15-inch rectangle, about 1/8 inch thick. Carefully transfer dough to a baking sheet; chill until firm.
- Using a 4 1/2-inch round biscuit cutter, cut out six circles from dough and fit each circle into prepared tart rings, pressing crust into bottom and against sides; chill until firm. Trim edges to make even. Line chilled tart shells with parchment paper and fill with pie weights or dried beans. Bake until bottom of crust is lightly browned, 15 to 20 minutes.
- Remove pie weights and parchment paper; pierce bottom of dough with tines of a fork. Reduce temperature to 325 and continue baking until crust is golden brown, 10 to 12 minutes more. Carefully remove tart rings and transfer tart shells to a wire rack to cool.
- Fill cooled tart shells with lemon curd. Pipe about 1/4 cup meringue onto the surface of each tartlet in a decorative pattern. Transfer tartlets to freezer until chilled.
- Using a kitchen torch, toast meringue, moving flame back and forth until evenly browned, or place tartlets under a preheated broiler for 1 to 2 minutes to brown.
LEMON MERINGUE TARTS
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
Categories Desserts
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
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.
LEMON MERINGUE TARTLETS
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 4 tartlets
Number Of Ingredients 16
Steps:
- Make the crusts: Pulse the flour, almonds, sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add 3 tablespoons ice water and pulse until the dough starts coming together. Turn the dough out onto a piece of plastic wrap, pat into a disk and wrap in the plastic. Refrigerate until cold but still malleable, about 15 minutes. Meanwhile, preheat the oven to 375 degrees F.
- Lightly butter four 4-inch tart pans with removable bottoms. Divide the prepared dough into 4 pieces, then press into the bottom and up the side of each prepared pan. Freeze until firm, about 10 minutes, then use a paring knife to trim the excess pastry.
- Place the tart shells on a baking sheet, line each with foil and fill with pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the foil and weights and continue baking until the crusts are golden brown all over, 5 to 10 more minutes. Let cool, then carefully loosen the crusts but leave in the pans on the baking sheet.
- Meanwhile, make the filling: Whisk the sugar, lemon zest, lemon juice, orange juice, cornstarch and 1/4 cup water in a medium saucepan until smooth. Whisk in the whole egg and egg yolks. Cook over medium heat, whisking, until the mixture simmers, about 5 minutes. Add the butter and limoncello and continue whisking over medium heat until thick like pudding, 4 to 6 more minutes. Spoon the curd into the prepared crusts.
- Make the meringue: Beat the egg whites in a medium bowl with a mixer on medium speed until foamy, about 1 minute. Sprinkle in the cream of tartar and continue beating until soft peaks form, about 3 minutes. Gradually beat in the sugar and beat until stiff shiny peaks form, 4 to 5 more minutes. Transfer the meringue to a pastry bagfitted with a star tip and pipe onto the tarts. Bake at 375 degrees F until the meringue is set and golden, about 15 minutes. Let cool completely before unmolding.
LEMON MERINGUE TARTLETS
Steps:
- Spoon a little of the lemon curd into each pastry shell. Pipe a swirl of meringue on top and serve.
- To make lemon curd:
- Combine all of the ingredients, except butter, and whip over a double boiler. Whisk the mixture until thickened. Strain the curd into a mixing bowl and mix with paddle to cool.
- Once the mixture is 140 degrees F add the butter and mix until cool. Store refrigerated, well wrapped, until ready to use.
- To make meringue:
- In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved.
- Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.
LEMON MERINGUE BITES
Categories Citrus Egg Dessert Bake Cocktail Party Picnic Lemon Shower Party Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 tartlets
Number Of Ingredients 11
Steps:
- Make lemon curd:
- Cut butter into pieces and in a heavy saucepan cook with zest, lemon juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer. In a bowl whisk together eggs and whisk in lemon mixture until combined well. Transfer lemon curd to pan and heat over moderate heat, whisking constantly, until it just begins to simmer. Pour lemon curd through a fine sieve into a bowl and cool slightly. Chill lemon curd, its surface covered with plastic wrap, at least 2 hours, or until cold, and up to 3 days.
- Fill tartlet shells in baking cups with lemon curd. Chill tartlets, covered, 1 hour.
- Preheat oven to 400°F.
- Make meringue:
- In a bowl with an electric mixer beat whites with a pinch salt until foamy. Add cream of tartar and beat whites until they hold soft peaks. Gradually add sugar, beating until meringue holds stiff peaks.
- Transfer meringue to a pastry bag fitted with 1/2-inch plain tip and pipe meringue 2 inches high onto each tartlet, completely covering lemon curd.
- Bake tartlets in middle of oven 3 minutes, or until meringue tips are just browned, and cool in cups on racks. Chill tartlets in airtight containers at least 2 hours, or until cold, and up to 1 day. Keep tartlets chilled until ready to serve.
LEMON MERINGUE TARTS
Creamy lemon filling in a crisp buttery crust makes these lemon tarts irresistible. Adding the meringue on top - perfection!
Provided by hbs-admin
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- In a food processor, fitted with a metal blade, pulse dry ingredients 2-3 times to blend.
- Add butter and pulse 3-4 times or until mixture resembles coarse crumbs. Add egg yolks and cream and pulse until dough begins to come together.
- Divide dough in half and press into two discs. Wrap in plastic and refrigerate for 1 hour (or up to 2 days).
- Remove both 9-inch discs from plastic and let rest 20 minutes then roll out both discs on a floured surface to ¼-inch (1.5mm) thickness, then Divide dough into 12 equal portions.
- Fit one portion of crust into each 4-inch (10cm) tart pan (recommend French tart rings), pressing up the sides to fit. Trim off excess dough.
- Place prepared tart pans on a parchment lined baking sheet for easy transfer.
- Prick the bottom of each tart crust with a fork and place in the fridge for 10 minutes.
- Preheat oven to 325ºF (160ºC).
- Remove baking sheet with chilled tart crusts from the fridge. Place baking sheet in oven and bake 20-25 minutes or until golden.
- Remove from baking sheet from the oven and cool for 10 minutes before turning tart crusts out onto a cooling rack.
- When cooled completely, fill each tart shell with ¼ cup (60ml) Lemon Pie Filling and top with fresh fruit, whipped cream or meringue topping.
- Using a hand mixer on high, beat egg whites until foamy.
- Add icing sugar, one tablespoon (15ml) at time and continue to beat until stiff and glossy.
- Divide meringue evenly over 12 tarts placed on a baking sheet.
- Top broil for 1-2 minutes or until golden.
More about "lemon meringue tartlets food"
LEMON CURD MERINGUE TARTS RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine British RecipesTotal Time 3 hrs 10 minsCategory Christmas CanapésCalories 848 per serving
- Line 2 baking sheets with non-stick baking paper and put 8 x 8.5cm tart rings or crumpet rings on top (or use one sheet and put a 23cm tart ring on it). To make the pastry, cream the butter and sugar together in a large mixing bowl with an electric whisk until slightly paler and well combined. Add the eggs, vanilla extract and lemon zest, then whisk to combine. It may look a little split but it will come back together when the flour is added. Add the flour and the salt, then, using your hands, bring the mixture together into a ball. Tip onto a lightly floured surface, then flatten the pastry into a fat disc, cover with cling film and chill for at least an hour in the fridge until the dough feels hard and cold throughout.
- When chilled, divide the pastry into 8 equal pieces (or leave as one for a larger tart). Keep the pastry you’re not working with covered in cling film in the fridge while you roll out each piece on a lightly floured work surface to a 7mm thick circle, turning it frequently so it doesn’t stick. If it does start to get sticky, dust with extra flour. (There’s a lot of butter in the pastry so work quickly before it gets too soft.)
- Wrap the pastry disc around the rolling pin, then unroll it over a crumpet ring (or large tart ring). Carefully ease the pastry into the ring and gently push it into the base and edges, making sure there are no gaps and leaving an overhang over the edge. If making small tarts repeat with the remaining pieces of pastry. Put the baking sheet(s) into the fridge when you finish and chill for 30 minutes. Heat the oven to 190°C/170°C fan/gas 5.
- While the pastry cases are chilling, make the curd. Crack the eggs into a medium mixing bowl and beat lightly. Put the lemon juice and zest into a medium glass or metal bowl over a saucepan of simmering water over a medium heat (make sure the water doesn’t touch the bowl) and warm for 3-4 minutes. Add the sugar and gently whisk until it has dissolved.
LEMON MERINGUE TARTS - RICARDO CUISINE
From ricardocuisine.com
5/5 (10)Total Time 45 minsCategory DessertsCalories 730 per serving
- In a saucepan off the heat, combine all the ingredients, except for the butter. Bring to a boil over medium heat, stirring constantly with a whisk, making sure to scrape the bottom of the pan and simmer for 30 seconds. Strain and let cool.
MINI LEMON MERINGUE TARTS - A BAKING JOURNEY
From abakingjourney.com
5/5 (2)Total Time 3 hrs 30 minsCategory Afternoon Tea, DessertCalories 132 per serving
- Place the Flour, Icing Sugar and Salt in the bowl of your Food Processor and pulse to combine (see note 1 if making by hands). Add the cold Butter cut into small cubes, then blend until get very small crumbs.
- Place the Egg Yolks, Sugar and Lemon Juice& Zest in a small pot. Whisk to combine then turn on low heat. Whisk for a few minutes or until the liquid starts to slightly thicken and the sugar has dissolved - about 3 to 5 minutes.
- Place the Egg White and Salt in the clean bowl of your Mixer (or a large mixing bowl if using a hand mixer). Whisk on medium low to medium speed until you reach very soft peaks, slowly increasing the speed.
MINI LEMON MERINGUE TARTS RECIPE - DR. OETKER
From oetker.ca
Servings 12Total Time 40 mins
LEMON MERINGUE TARTS - THRIFTY FOODS
From thriftyfoods.com
MINI LEMON MERINGUE TARTS - CANADIAN LIVING
From canadianliving.com
LEMON MERINGUE TART RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 1 hr 30 minsCategory DessertCalories 493 per serving
- Fill a pot or bottom of a double boiler with several inches of water and bring to a simmer. In a medium heatproof bowl or the top of a double boiler, whisk the lemon juice, egg yolks, and sugar. Place the lemon mixture over but not touching the simmering water. Continue whisking constantly until the mixture becomes the consistency of thick hollandaise sauce, coats the back of a spoon, and registers about 175°F (79°C) on a candy thermometer, 5 to 15 minutes, depending on the size of your pan and the exact temperature of your burner.
- In a food processor, grind the almonds with the sugar and the salt until finely chopped. Add the butter and process until smooth.
- Beat the egg whites, salt, and cream of tartar with an electric mixer until soft peaks form. Beat in the sugar, 1 tablespoon at a time, and continue beating until the meringue is stiff but not dry.
LEMON MERINGUE TARTS RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine AmericanCategory DessertsServings 6Total Time 33 mins
- Combine sugar and cornflour in a small saucepan. Gradually add lemon juice and water, stirring until smooth. Place over a medium heat and cook for 3 minutes or until mixture comes to the boil and thickens. Reduce heat to low and stir for 30 seconds or until mixture is very thick. Remove from heat, add lemon rind, egg yolks and butter and stir until butter has melted. Cool.
- Preheat oven to 180°C. Place tartlet cases onto a baking tray and fill with lemon mixture. Using an electric hand beater, beat egg whites and a pinch of salt until soft peaks form. Add extra sugar, 1 tbs at a time, beating well after each addition until thick and glossy.
- Spoon meringue into a piping bag fitted with an open star nozzle. Pipe onto tartlets. Bake for 8-10 minutes or until meringue is lightly browned. Stand for 5 minutes before serving.
TART LEMON MERINGUE PIE - FARM FLAVOR RECIPE
From farmflavor.com
Reviews 1Servings 8Cuisine FrenchCategory Desserts
LEMON MERINGUE TART RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 2 hrs 40 minsServings 8-10Published 2016-01-06
- Prepare Tart Shell: Pulse flour and salt in a food processor until combined. Add cubed butter, and pulse 10 to 12 times or until mixture resembles coarse breadcrumbs.
- Preheat oven to 350°. Place dough disks on a lightly floured surface, and roll each into a 12-inch circle. Fit dough circles into 2 (9-inch) fluted tart pans with removable bottoms; trim edges.
- Prepare Filling: Stir together lemon zest and next 4 ingredients in a large saucepan. Cook over low heat, whisking constantly, 3 minutes or until eggs have broken up and sugar has dissolved.
- Whisk in 3/4 cup softened butter. (Eggs will start to cook, and mixture will coat the back of a spoon.) Whisk in remaining butter, and cook, whisking constantly, about 22 minutes or until mixture becomes very thick.
- Increase oven temperature to 450°. Spoon lemon filling into tart shells, and bake 5 to 8 minutes or until top is set.
- Prepare Meringue: Pour water to a depth of 1 1/2 inches in a small saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and maintain at a simmer.
- Beat hot mixture at medium-high speed with stand mixer, using whisk attachment, about 2 minutes. Increase speed to high, and beat 4 to 6 minutes or until stiff, glossy peaks form.
LEMON MERINGUE TARTLETS - THE COZY PLUM
From thecozyplum.com
Reviews 2Servings 9Cuisine AmericanCategory Dessert
- In a bowl, add the water and some ice cubes and set aside. Using a food processor, add the flour and salt to the bowl. Cut your cold butter into 1 inch pieces and add to the flour so they are evenly distributed around the bowl.
- In a medium saucepan over medium low heat, whisk together the eggs, sugar, lemon juice and lemon zest. Whisk constantly until the mixture begins to thicken and starts to bubble. This usually happnens with in five minutes. This is different on every stove top - you will see a noticeable difference in the viscosity.
- Fill a saucepan with about 1 inch of water and turn to high heat. Add a heat proof bowl over top that fits securely. You don’t want any of the water touching the bottom of the bowl.
- To assemble, pipe or spoon the curd into each tartlet shell until it’s almost full. Then, pipe or dollop the meringue on top of the curd. Brown the meringue with a blow torch, or carefully broil on high in the oven until the desired color is reached.
LEMON MERINGUE TARTLETS - AZGRABAPLATE.COM
From azgrabaplate.com
5/5 (4)Calories 2232 per servingEstimated Reading Time 4 mins
- Preheat the oven to 350 degrees F., and lightly spray the tartlet tins with nonstick cooking spray.
LEMON MERINGUE TARTS - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
5/5 (1)Total Time 1 hr 10 minsCategory DessertCalories 3403 per serving
- Roll out the pie dough to about 5 millimeters thick. Cut out circles with your tart pan, and then roll out the the tart until it is roughly twice the size of the mold and 2-3 millimeters thick.
- Assemble the lemon meringue tarts by spooning the chilled lemon curd into the cooled tart shells. Top with the Swiss meringue and lightly brulee the top with a mini blow torch or broiler. Garnish with a curl of lemon zest.
LEMON-PINEAPPLE MERINGUE TARTLETS | RICARDO
From ricardocuisine.com
Servings 8Total Time 1 hr 35 minsCategory Desserts
- In a food processor, combine the flour, icing sugar and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Remove the dough from the food processor and knead for 30 seconds or until smooth. Form into a log with your hands and cut into 8 equal pieces.
- In a blender, purée the pineapple with the sugar and lemon juice until smooth. Add the eggs and cornstarch. Pulse for a few seconds until smooth. Pour into a pot.
- In the top of a double boiler, heat the sugar and egg whites, whisking constantly, until the sugar has dissolved and a candy thermometer reads 140°F (60°C). Remove the bowl from the heat. Add the cream of tartar, if desired, and whisk with an electric mixer until firm peaks form.
LEMON & LIME MERINGUE TARTLETS | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
Servings 6Category Baking
- Preheat the oven to 160°C/140°C/Gas 3. For the pastry, blitz the flour, butter and almonds together in a food processor before adding the icing sugar, then the egg yolk. Continue to blitz until it forms a ball. Roll out the pastry to a thickness of about 2 cm. Wrap it in some clingfilm and place in the refrigerator for an hour to chill.
- Once the pastry is chilled, divide into six and roll each of these out to a thickness of about 3 mm (I dust the pastry with a little icing sugar to stop it sticking). Place the pastry into the small tartlet pans or rings, covering the base and sides. Place the tartlet bases in the refrigerator for a further 30 minutes to relax the gluten in the flour. Prick the tartlet bases with a fork to stop them rising and bake in the oven for 10 minutes to ‘set’ the pastry; it should be just cooked but still pale.
- For the tartlet filling, whisk the eggs, egg yolk, sugar, cream, and juice and zest of the lemon and lime together, before carefully pouring into the tartlet bases. Bake the filled bases for 7–9 minutes. Check after 7 minutes to see whether the mix has just set, it should still wobble a little when shaken. To make the meringue, you will need a spotlessly clean mixing bowl(I wipe mine with a little vinegar, or lemon juice, to remove any oil which will stop the meringue from setting firm).
- Whisk the egg whites and vanilla to soft peaks. Next, make a sugar syrup. In a heavy-bottomed saucepan, add enough water to just cover the base, then add the sugar and heat until the mixture is boiling and the temperature reaches 115°C. Now, while continuing to whisk the egg whites, pour the hot sugar syrup in a slow stream into the mixing bowl. Keep whisking until firm peaks are formed. Spoon or pipe the Italian meringue onto the tartlets and use a blowtorch to caramelize it. Serve as they are, or gently warmed for 10 minutes in a very low oven to make them extra special.
LEMON MERINGUE TARTS RECIPE - NEW IDEA FOOD
From newideafood.com.au
- Whisk rind, juice, egg yolks and sugar in a medium heatproof bowl until combined. Add butter. Sit bowl over saucepan of simmering water. Stir with a wooden spoon for about 10 to 12 minutes, or until mixture thickens.
- Cook in a moderate oven (180C) for about 10 minutes, or until lightly golden. Remove from oven. Cool. Discard foil cases.
- To make meringue, beat egg whites in small bowl of an electric mixer until soft peaks form. With motor operating, gradually add sugar, 1 tblsp at a time, until dissolved.
- Spoon meringue into a piping bag fitted with a 1½cm plain nozzle. Pipe small rounds of meringue over filling on each tart.
- Cook in a hot oven (220C) for about 3 to 4 minutes, or until meringue is lightly browned. Remove from oven. Cool. Serve.
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