Lemon Tarts

Pie crusts or mini tart shells filled with Lemon curd and topped with meringue.

  • Preparation Time:
  • Cooking Time:
  • Good for: 1 pie/2 dozen tarts

Ingredients

Pie Crust or tart shells
Earth & Vine Meyer Lemon Curd
2 cups sugar
1 cup egg whites
1 t cream of tartar

Lemon Tarts

Technique

Fill tart shells with Earth & Vine Meyer Lemon Curd. Top with Swiss Meringue.


Swiss Meringue:

Cook 2 cups sugar and 1 cup egg whites over double boiler until the sugar is  completely dissolved. Put the mixture into your electric mixer with 1 teaspoon of cream of tartar. Mix on high until stiff peaks form. Use pastry bag and tip to pipe onto lemon tart. You can torch the meringue with a butane torch if desired.