Lemon Meringue Pie Tart Recipe

Whisk egg yolk mixture back into remaining sugar mixture. Rewhip the meringue for 30 seconds to bring it back to life. Cook over medium high heat stirring frequently until mixture comes to a boil.

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Spread the meringue over the pie while lemon filling is still hot making sure it goes all the way up to the edge of the crust.

Lemon meringue pie tart recipe. Bake for 10 minutes or until the meringue is golden brown. Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Stir in water lemon juice and lemon zest.

Gradually add remaining sugar 1 tablespoon at a time beating until stiff peaks form. Cool the pie for one hour and then refrigerate it for up to six hours before serving. Spread meringue over filling sealing to edge of pastry.

Bake at 350 for 12 to 15 minutes or until golden brown. Combine egg whites at room temperature and cream of tartar. Place egg yolks in a small bowl and gradually whisk in 1 2 cup of hot sugar mixture.

Be sure the meringue covers the entire top and touches the edges of the shell to. Cool to room temperature.

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