Lemon-Orange Meringue Tarts

Enjoy these meringue tarts with citrus twist of orange and lemon that are perfect for a dessert.

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  • prep time 25 min
  • total time 3 hr 25 min
  • ingredients 10
  • servings 6
 

Ingredients

MERINGUES

3
egg whites
1/4
teaspoon cream of tartar
1/2
cup sugar

FILLING

1/4
cup sugar
4
teaspoons cornstarch
1
cup orange juice
1
tablespoon lemon juice
1
teaspoon grated lemon peel

GARNISH

1
tablespoon powdered sugar, if desired
Fresh mint leaves, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 250°F. Line cookie sheet with parchment paper. Draw six 4-inch circles on paper.
  • 2 In large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually add 1/2 cup sugar, beating at high speed until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue onto circles on paper-lined cookie sheet, building up edges to form 1-inch-high sides.
  • 3 Bake at 250°F. for 1 hour. DO NOT OPEN OVEN. Turn oven off; leave meringues in oven with door closed for 2 hours.
  • 4 Meanwhile, in medium saucepan, combine 1/4 cup sugar and cornstarch. Slowly stir in orange juice. Cook and stir over medium-low heat until mixture thickens. Stir in lemon juice and lemon peel. Cool completely. Store filling in refrigerator.
  • 5 To serve, spoon lemon filling into meringue shells. Sprinkle with powdered sugar. If desired, garnish with mint leaves.
  • 1 Heat oven to 250°F. Line cookie sheet with parchment paper. Draw six 4-inch circles on paper.
  • 2 In large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually add 1/2 cup sugar, beating at high speed until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue onto circles on paper-lined cookie sheet, building up edges to form 1-inch-high sides.
  • 3 Bake at 250°F. for 1 hour. DO NOT OPEN OVEN. Turn oven off; leave meringues in oven with door closed for 2 hours.
  • 4 Meanwhile, in medium saucepan, combine 1/4 cup sugar and cornstarch. Slowly stir in orange juice. Cook and stir over medium-low heat until mixture thickens. Stir in lemon juice and lemon peel. Cool completely. Store filling in refrigerator.
  • 5 To serve, spoon lemon filling into meringue shells. Sprinkle with powdered sugar. If desired, garnish with mint leaves.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
140
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
30mg
30%;
Total Carbohydrate
33g
33%
(Dietary Fiber
0g
0%
  Sugars
31g
31%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
20%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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