Lemon Meringue Tarts (Meringue, Part 2)
Delicious Lemon Meringue tarts that will make your mouth water. Simple and easy to make.
large eggs (at room temperature 30 minutes first)
cream of tartar
Old London® Whole Grain Melba Snacks
For meringue: Beat whites with cream of tartar using an electric mixer at medium speed until they hold soft peaks .Increase speed to high and add sugar, 1 tablespoon at a time, beating until meringue just holds stiff, glossy peaks. Assemble Tarts: Spoon cold lemon curd in a large zip lock bag and remove any air pockets; knead slightly. Cut one corner tip off the bag which allows you to squeeze the cold curd onto the toast. Gently squeeze the lemon curd bag onto the toast making sure to have a smooth, flat top. Add a dollop of meringue decoratively over the filling. Immediately bake until meringue is golden-brown, 8-10 minutes.