You may also like
Categories:Viewed: 27 - Published at: 9 years ago
Ingredients
- 1 cup sugar
- 2 tablespoons cornstarch
- 3 eggs, separated
- 1 tablespoon butter or margarine, melted
- Grated rind and juice of 1 large lemon
- Pinch of salt
- 1 cup water
- 6 baked (4-inch) tart shells
- 1/4 cup plus 2 tablespoons sifted powdered sugar
Method
- Combine sugar and cornstarch in top of a double boiler, stirring well. Add egg yolks, butter, lemon rind and juice, salt, and water; beat with a wire whisk. Cook over boiling water until smooth and thickened, beating constantly with wire whisk. Remove from heat. Spoon mixture into tart shells.
- Beat egg whites (at room temperature) until foamy. Gradually add powdered sugar, 1 tablespoon at a time, until stiff peaks form. Spread meringue over filling of each tart, sealing to edge of pastry. Bake at 350° for 6 minutes or until meringue is lightly browned. Cool before serving.
