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Ингредиенты
- 1 1/2 lb short crust pastry (750 g) Filling
- 2 c. lemon juice (500 mL)
- 6 x Large eggs
- 6 x egg yolks
- 1 1/2 c. sugar (375 mL)
- 1 tsp vanilla extract (5 mL) Meringue
- 4 x egg whites
- 1 tsp vanilla extract (5 mL)
- 1/2 tsp cream of tartar (2 mL)
- 1 c. sugar (250 mL)
Инструкции
- Roll the pastry to 1/4-inch (3 mm) thickness and cut into 6 (6-inch/15 cm) rounds.
- Place the pastry in 6 (4-inch/10 cm) tart molds.
- With a knife trim the excess pastry away.
- Chill for at least 30 min.
- Line each tart shell with a piece of parchment paper and fill to the rim with pie weights.
- Bake for 15 min.
- Reduce the oven temperature to 350 degrees F (180 degrees C).
- Remove the pie weights and parchment from the tart shells and bake for 10 min.
- Filling:Whisk together the lemon juice, Large eggs, yolks, sugar and vanilla extract.
- Pour the lemon mix into a pot.
- Place over heat and stir with a spatula for about 5 min, till the mix begins to thicken.
- Pour the lemon mix onto a baking sheet and cold completely.
- Spoon the cooled lemon mix into the baked tart shells.
- Meringue:Beat the egg whites with the vanilla extract and cream of tartar till soft peaks form.
- Continue beating while adding the sugar, 1 Tbsp. (15 mL) at a time. The finished meringue should have stiff glossy peaks.
- Mound the meringue on top of the tart.
- Make sure there is a good seal between the meringue and the edge of the crust.
- Bake the tarts at 350 degrees F (180 degrees C) for 20 to 25 min, or possibly till the meringue is golden brown.
- Let cold for 15 min before removing from the molds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 6 servings | |
| Calories 418 | |
| Calories from Fat 44 | 11% |
| Total Fat 4.9g | 6% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 70mg | 3% |
| Potassium 212mg | 6% |
| Total Carbs 91.05g | 24% |
| Dietary Fiber 0.3g | 1% |
| Sugars 85.77g | 57% |
| Protein 6.51g | 10% |
