You might shy away from trying this because you have an aversion to making pie crust. Not to worry. This crust couldn't be easier. You will be amazed at just how simple it is to make this crust. It uses oil instead of butter or shortening and it is pressed into your muffin cups. So very easy.
The lemon filling is also a snap to make. You just put all the ingredients together in a pan, bring it to a boil, cook for a minute and you are done. Shall we try making these together?
Lemon Meringue TartsPrint Recipe
Makes 12 individual tarts
For the Crust
|Lemon Meringue Tarts Ingredients|
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup of vegetable oil
- 5 tablespoons of cold water
For the Lemon Pie Filling
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 3/4 cup cold water
- 1/2 cups freshly squeezed lemon juice
- zest of 1 lemon
- 2 egg yolks
For the Meringue
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
DirectionsPreheat the oven to 400 degrees, F. To make the crust, mix the flour, sugar and salt together in a bowl. Add the oil and water and stir the mixture together using a fork, until it starts to form a ball.
|Mix the Dough with a Fork|
|Divide the Dough into 12 Pieces|
|Press Dough into Cups|
|The Baked Tart Crusts|
While the crusts are baking make the filling. Whisk together filling ingredients in a pan. Cook over medium heat, stirring constantly until the mixture comes to a boil. Boil for one minute while continuing stirring.
|Cooking the Lemon Filling|
Make the meringue. Beat the eggs whites in a medium bowl until frothy. Add the cream of tartar and continue beating until the egg whites thicken. Add the sugar slowly and continue beating until the egg whites are shiny and form stiff peaks
|Tarts Cooling in the Tin|
Cool the tarts in the muffin tin. They will be easy to remove from the tin once they have cooled.
Linked to Between Naps on the Porch.
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