Citrus meringue tarts
17
- Makes1 Servings
Citrus meringue tarts. (Photo, John Cullen.)
Ingredients
1 pkg individual tart shells
1 pkg mini marshmallows
FOR LEMON CURD:
3/4 cup granulated sugar
1/3 cup unsalted butter
2 eggs, at room temperature
3 egg yolks, at room temperature
1/8 tsp salt
2/3 cup lemon juice
Instructions
To Make Lemon Curd: Beat sugar with butter, eggs, yolks and salt in a medium saucepan, with an electric mixer on high, until creamy, about 1 min. Beat in lemon juice. (Mixture may curdle but will smooth out during cooking.)
Set saucepan over medium-high. Cook, whisking constantly, until curd is thickened and smooth and coats the back of a spoon, 3 to 5 min. Serve warm or store in jars. Refrigerate up to 5 days.
To Make Tarts: Bake individual tart shells according to package directions. Fill shells with any curd. Top with mini-marshmallows. Bake at 350F until marshmallows are lightly golden, 3 to 5 min.
Tickle your taste buds with the flavour of light lemon curd and baked marshmallows in this delicious sweet treat recipe.
Switch It Up:
Lime Curd Instead of lemon juice, use lime juice.
Clementine Curd Reduce sugar to 1/2 cup. Reduce lemon juice to 1/4 cup. Stir 1/2 cup clementine juice and 2 tsp cornstarch into lemon juice. Cook, whisking, until mixture comes to a gentle boil. Continue with recipe.
Grapefruit Curd Reduce lemon juice to 1/4 cup. Stir 1/2 cup grapefruit juice and 2 tsp cornstarch into lemon juice. Cook, whisking, until mixture comes to a gentle boil. Continue with recipe.