Lemon-Orange Meringue Tarts

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

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

Directions

  1. 1 Heat oven to 250°F. Line cookie sheet with parchment paper. Draw six 4-inch circles on paper.
  2. 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. 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. 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. 5 To serve, spoon lemon filling into meringue shells. Sprinkle with powdered sugar. If desired, garnish with mint leaves.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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