I made these tarts for the dessert table at our very first American Thanksgiving, hosted by my wonderful friend Nichole. They were part of a trip of tarts, alongside Sailor Jerry Pecan Tarts and Pumpkin Tarts. This recipe came together quickly, was as easy to prepare as the package I made as a kid - and tasted much better! Just be sure to bake your pie crust ahead of time and weigh it down with pie weights or beans to avoid bubbling.
Lemon Meringue Tarts based on Alton Brown's Lemon Meringue Pie
4 egg yolks
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
2 teaspoons lemon extract
12 tart shells (baked)
Preheat your oven to 350, and whisk the eggs yolks in a bowl and put it to the side for later.
In a saucepan, whick together the cornstarch, water, sugar and salt. Cook on medium and whisk, whisk, whisk until it comes to a boil, then boil it for 1 minute. Now, remove from heat and whisk in the egg yolks.
Cook again on medium for another minute. Remove from heat again and stir in butter, lemon juice, lemon zest and lemon extract. Pour into prepared tarr shells while the mixture is still hot.
Now, prep your meringue by whipping the egg whites and the cream of tartar into submission until they form soft peaks, then slowly add the sugar and keep mixing until the meringue is so solid you can stand on it. Haha, ok, until 'stiff peaks form'.
Top the tarts with the meringue and bake for about 10-15 minutes. Voila!