Sunday, November 29, 2015

Lemon Meringue Tarts

When I was a kid, my favorite dessert by far, was lemon meringue pie. I'm pretty sure there were a few years that I requested it for my birthday "cake".

Part of me wonders if it's a genetic thing, because my Grampa was the king of lemon meringue pie. He made it regularly and made it well!

As I've mentioned in previous posts, my Grampa has been living in a nursing home for the last couple of years.
We try and visit at least once a month. The girls love going and it seems every time we go see him, the next day he's a new man.
I think the girls give him a little burst of energy. We all know that they have enough energy for everyone...

When we go visit, we usually end up taking him a few freshly baked cookies.
Before our last visit, we were told he wasn't doing well. He was getting weaker and not eating.
So I thought maybe some lemon meringue goodness would pique his interest.

Who wouldn't want one of these??

We usually visit on Sundays, so on Saturday night I decided to make lemon meringue tarts.
I haven't made lemon meringue anything for years. I'm pretty sure the last time I made it, it was from scratch. This time it wasn't!

As usual this wasn't a planned out thing. It was a spur of the moment, I saw the mix at the store and decided that's what Grampa was getting kind of thing!
I used a Shirriff Lemon Pie Filling & Dessert Mix and frozen tart shells. But I made the meringue!

Lemon Meringue Tarts:
(From Shirriff)

Bake tart shells as directed.


2 eggs
1/4 cup sugar

Separate 2 fresh eggs, put two egg yolks aside into a saucepan and egg whites into a mixing bowl.
Beat 2 fresh egg whites on medium until soft peaks form, about 30 seconds.
Gradually beat in the sugar.
Beat on high until stiff peaks form, about 2 minutes


2 yolks
1/3 cup cold water
2 cups hot water
1 Tbsp butter
1 pouch of Shirriff Lemon Pie filling

In a saucepan with 2 slightly beaten egg yolks, add cold water and stir.
Add pouch of lemon filling and whisk until smooth.
Add 2 cups of hot water and mix well.
Cook over medium high heat, stirring continuously for about 15 minutes.
When bubbles first break the surface, continue to boil and stir for 30 seconds.
Remove from stove top, and stir in 1 tbsp butter.
Cool 5 minutes, stirring twice - product will thicken as it cools. 


Preheat oven to 425 degrees.
Pour filling into baked and cooled tart shells.
Top with meringue (I piped the meringue on with a Wilton 2M tip).
Bake for 5-7 minutes or until golden.
Allow to cool on counter for 3 hours before serving.

On the morning we were supposed to go see my Grampa, we ended up having to cancel because both girls were sick with a cold. I'm pretty sure the last place two sick kids should be is at a nursing home.
Unfortunately we ended up throwing most of the tarts in the compost because we had nobody to give them to and we didn't need to eat all of them!
Even though we couldn't deliver them, it was still fun making them and practicing piping on the meringue, which was something I'd never done before.
And they were really good!

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1 comment:

  1. How many tarts did you make?I need to figure out how many shells I need.