Lemon makes such refreshing desserts and this article offers two lemon recipes to add to your baking files. Lemon Meringue Tarts are so light, airy and refreshing. They make an excellent summertime dessert. The Lemon Meringue Pie may be topped with whipped cream instead of meringue, if you prefer.
LEMON MERINGUE TARTS
3 egg whites
½ tsp cream of tartar
3 tbsp sugar
Filling:
¾ cup sugar
Sugar substitute equivalent to ½ cup sugar*
3 tbsp cornstarch
1 1/3 cups cold water
3 egg yolks, beaten
¼ cup lemon juice
1 tsp grated lemon peel
Lemon slices for garnish, optional
Mint sprigs for garnish, optional
For Meringue: In a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar; beat on high until stiff peaks form.
Drop the meringue onto the prepared baking sheets. Shape into 4-inch cups with the back of a spoon.
Bake at 225 degrees for 55 minutes. Turn oven off and do not open door; let meringues dry in the oven for 1 to 1 ½ hours.
For Filling: In a 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 in 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 lemon peel. 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 the lemon slices and mint sprigs, if desired.
*I use Splenda granular. As a diabetic, I actually use 1/4 cup sugar and 1 cup Splenda granular.
HOMEMADE LEMON MERINGUE PIE
1 cup sugar
1/4 cup cornstarch
1 1/2 cups water
3 large egg yolks, slightly beaten
grated rind of 1 medium lemon
1/4 cup lemon juice
1 tbsp butter
1 baked 9-inch pie shell
Preheat oven to 350 degrees.
In a medium saucepan combine the sugar and cornstarch, stir to mix well. Gradually stir in the water until mixture is smooth. Stir in the egg yolks. While stirring constantly, bring the mixture to a boil over medium heat; boil for 1 minute. Remove from heat. Stir in the grated lemon rind, lemon juice, and butter. Spoon the hot filling into the baked pie shell. Top with your favorite meringue recipe and bake at 350 degrees for 15 to 20 minutes until the meringue is golden brown.
NOTE:Â Diabetics may substitute 1 cup Splenda granular for the 1 cup of sugar.
Enjoy!