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Lemon Meringue Tart Recipe

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This recipe for Lemon Meringue Tart, by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Saturday, March 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Crust for 9-inch pie
1 stick (1/2 c.) butter
2 c. sugar, divided
4 egg yolks (reserve whites)
3/4 c. fresh lemon juice
1/4 c. fresh lemon zest
1/2 tsp. salt, divided
1/4 tsp. cream of tartar

Directions:
Directions:
Roll pie crust and press into 9-inch tart pan. Bake at 425 degrees about 12 to 15 minutes until browned. In electric mixer, cream butter and 1-1/2 c. sugar until light and fluffy. Add lemon juice, egg yolks and 1/4 tsp. salt. Mix well and pour into medium saucepan. Cook and stir over medium heat 8 to 10 minutes until thick and smooth. Set aside to cool. In electric mixer, beat egg whites with cream of tartar and 1/4 tsp. salt. Slowly add 1/2 c. sugar and beat until stiff peaks form. Scrape lemon filling into tart shell and cover evenly with beaten egg whites. Bake at 425 degrees until lightly browned.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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