An Easy Gluten Free Recipe for Lemon Meringue Tartlets
Use one half of the box of the Glutino Gluten Free Pantry Pefect Pie Crust Mix to prepare the shells. Follow the directions for the pre-baked crust. You will cut circles with a cookie cutter roughly 2.5″ diameter from the dough, and place in greased mini cupcake/tart tin, and bake as directed.
- For lemon curd
- 3/4 stick (6 tablespoons) unsalted butter (I think real butter is best, but feel free to use a substitute you like baking with)
- 1 tablespoon finely grated fresh lemon zest
- 1/2 cup fresh lemon juice
- 1/2 cup sugar (you can substitute stevia or even agave here for a sugar free version)
- 3 large eggs
- For meringue
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar (you can substitute stevia here for a sugar free version)
- Make lemon curd:
- Cut butter into pieces and in a heavy saucepan cook with zest, lemon juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer. In a bowl whisk together eggs and whisk in lemon mixture slowly until combined well. Transfer lemon curd to pan and heat over moderate heat, whisking constantly, until it just begins to simmer. Pour lemon curd through a fine sieve into a bowl and cool slightly. Chill lemon curd, its surface covered with plastic wrap, at least 2 hours, or until cold, and up to 3 days.
- Fill pre-baked tartlet shells in baking cups with lemon curd. Chill tartlets, covered, 1 hour.
- Preheat oven to 400°F.
- Make meringue:
- In a bowl with an electric mixer beat whites with a pinch salt until foamy. Add cream of tartar and beat whites until they hold soft peaks. Gradually add sugar, beating until meringue holds stiff peaks.
- Transfer meringue to a pastry bag fitted with 1/2-inch plain tip and pipe meringue 2 inches high onto each tartlet, completely covering lemon curd.
- Bake tartlets in middle of oven 3 minutes, or until meringue tips are just browned, and cool in cups on racks. Chill tartlets in airtight containers at least 2 hours, or until cold, and up to 1 day. Keep tartlets chilled until ready to serve.
These came out delicious at our recent party where we screened the video of the musical I just performed in – Dirty Rotten Scoundrels. People were asking for the recipe and there were none left when the party was over. I used a French Riviera/Casino theme for the party as that is the setting from the play. I will post some of the other recipes here because it seems it was all a hit.