Citrus meringue tarts

16

Makes

1 Servings

Citrus meringue tarts

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.

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