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Lemon Meringue Tart Recipe

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This recipe for Lemon Meringue Tart is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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