Utensils needed are:
4 circular tart tins with the scalloped edges with removable bottoms.
Prep time: 10-12 min.
Ingredients:
Crust:
1/2c. sweetened coconut
1 zest of a fresh lemon
1 1/2c. graham cracker crumbs
1/3c. melted butter
3 tbsp. sugar
Combine all the ingredients together.
use non-stick spray to coat the tins.
Press the crust into each of the tart tins using the bottom of a small measuring cup.
Then place into a preheated oven at 325 degrees.
Cook until lightly browned (10-12 min.)
Take them out of the oven and allow to cool.
Lemon Tart Filling
3 eggs separated
1/2c.granulated sugar
1/2c. freshly squeezed lemon juice
Zest of 2 lemons
1/2c. cornstarch
1/4 tsp. salt
1/2c. water
1/4 stick of butter
In a saucepan add sugar, cornstarch, lemon zest, salt, fresh lemon juice, water and 3 egg yolks and whisk together well.
Turn the heat on to low-med until the mixture starts to thicken.
Then add butter and stir in until melted.
Take the tart filling off the heat.
Pour the filling into the tart shells .
Meringue
3 egg whites
3tbsp. sugar
1/4tsp. cream of tartar
Pinch of salt
Start to whisk the whites on high for a minutes until they start to get frothy, then slowly add the sugar with a pinch of salt and cream of tartar. Whisk until the whites are stiff.
Pipe or spread the meringue onto the tarts to complete them.
Pop them into a preheated oven for 10-15 minutes at 350 degrees until the meringue is a nice brown color.
Or if you have a mini torch that works too!
Enjoy! These are a lemony sweet-tart treats to share with the ones you love!
Comments