Lemon Meringue Tartlets
|Title:||Lemon Meringue Tartlets|
3 sheets cinnamon- or honey-flavored graham crackers
4 teaspoons butter, melted
Grated rind of 1 lemon (use colored portion of peel)
1/4 cup fresh lemon juice
1/3 cup granulated sugar
1 dash salt
1/4 cup ( 1/2 stick) unsalted butter, cut into small pieces
1 egg white, at room temperature
1 1/2 tablespoons brown sugar, forced
through a sieve to remove lumps
1 dash cream of tartar
1 dash salt
Preheat oven to 350 degrees F.
In bowl of food processor, crush crackers into fine crumbs. Combine crumbs and melted butter, stir until mixture sticks together. Pat into 2 (4-inch) tart pans or custard cups. Bake 5 to 8 minutes, until crust is lightly browned and firm. Set aside.
In heavy bottom pan, combine grated rind, lemon juice, sugar, salt and butter. Simmer until butter melts.
In bowl, beat eggs. Pour half of lemon mixture over eggs. Beat together. Pour into pan containing remaining lemon mixture, cook over lowest heat, stirring constantly, until mixture is thick. Remove from heat immediately before eggs set. If there are solid pieces of egg, strain them out. Spoon filling into prepared crusts. Let cool 30 minutes.
In clean bowl of mixer, beat egg white until frothy. Gradually add brown sugar, cream of tartar and salt, continue beating until mixture is stiff and glossy.
Gently pile onto filling. Broil 30 seconds to brown. Let cool to room temperature.