Sour Cream Lemon Meringue Shortbread Tarts
A meringue is a light and airy collection of bubbles. Bring egg whites to
room temperature to whip up a fluffier foamy meringue. Keep tarts at room
temperature
before serving- meringue weeps when refrigerated.
Yields: 16 servings
Preparation: 86 minutes
Ingredients
Shortbread
2 cups (500mL) all purpose flour
1/2 cup (125mL) instant dissolving sugar
1 cup (250mL)
GAY LEA - Unsalted Butter,
cold and cubed
1/2 tsp (2mL) salt
Filling
1 1/2 cups (375mL) prepared lemon curd (recipe below)
1/4 cup (50mL)
GAY LEA - Original Sour Cream
Meringue
1 cup (250mL) egg whites, (approx. 8)
1 tsp (5mL) lemon juice, or white vinegar
1/4 tsp (1mL) cream of tartar
1/2 cup (125mL) instant dissolving sugar
Lemon Curd
1 cup (250mL) instant dissolving sugar
1/2 cup (125mL) water
1/2 cup (125mL) lemon juice
1/4 cup (50mL) cornstarch
1/4 tsp (1mL) salt
2 tbsp (30mL) lemon zest, finely grated
2 tbsp (30mL)
GAY LEA - Unsalted Butter
Instructions
Shortbread
Preheat oven to 375°F (190°C).
Combine flour with sugar, butter and salt in food processor; pulse until
dough starts to come together. Knead gently and roll into a log; divide into
16
equal portions. Press a portion of dough into bottom and up sides of two
buttered and floured mini-loaf pans. Pierce several times with a fork; chill
for
30 minutes.
Bake shells for 10 minutes or until golden and set. Cool for 15 minutes;
transfer tart shells to a rack to cool completely.
Filling
Blend lemon curd with sour cream well. Arrange tarts on baking sheets.
Divide curd mixture equally among cooled tart shells.
Meringue
Preheat oven to 400°F (200°C).
Using a mixer on high speed, beat egg whites with lemon juice and cream of
tartar until soft peaks form. Still on high speed, add sugar, one spoonful
at
a time, beating until stiff, glossy peaks form.
Add a dollop of meringue to each tart. Bake for 5 to 6 minutes or until
golden.
Cool completely before serving.
Lemon Curd
Whisk sugar, water, lemon juice, cornstarch and salt in medium saucepan over
medium heat. Cook, stirring often, for 5 minutes or until mixture comes to
a boil and is very thick. Remove from heat. Stir in lemon zest and butter
until combined. Cover surface directly with plastic wrap and chill
completely.
Makes 1 ½ cups (375 mL).
Baked tart shells can be stored in an airtight container at room temperature
for up to 3 days.
Lemon curd mixture can be reserved, tightly covered, in the refrigerator for
up to 3 days.
Filled tarts should be served within 4 hours.
Use a purchased, good quality lemon curd or the recipe above for filling.
A meringue is a light and airy collection of bubbles. Bring egg whites to
room temperature to whip up a fluffier foamy meringue. Keep tarts at room
temperature
before serving- meringue weeps when refrigerated.
Yields: 16 servings
Preparation: 86 minutes
Ingredients
Shortbread
2 cups (500mL) all purpose flour
1/2 cup (125mL) instant dissolving sugar
1 cup (250mL)
GAY LEA - Unsalted Butter,
cold and cubed
1/2 tsp (2mL) salt
Filling
1 1/2 cups (375mL) prepared lemon curd (recipe below)
1/4 cup (50mL)
GAY LEA - Original Sour Cream
Meringue
1 cup (250mL) egg whites, (approx. 8)
1 tsp (5mL) lemon juice, or white vinegar
1/4 tsp (1mL) cream of tartar
1/2 cup (125mL) instant dissolving sugar
Lemon Curd
1 cup (250mL) instant dissolving sugar
1/2 cup (125mL) water
1/2 cup (125mL) lemon juice
1/4 cup (50mL) cornstarch
1/4 tsp (1mL) salt
2 tbsp (30mL) lemon zest, finely grated
2 tbsp (30mL)
GAY LEA - Unsalted Butter
Instructions
Shortbread
Preheat oven to 375°F (190°C).
Combine flour with sugar, butter and salt in food processor; pulse until
dough starts to come together. Knead gently and roll into a log; divide into
16
equal portions. Press a portion of dough into bottom and up sides of two
buttered and floured mini-loaf pans. Pierce several times with a fork; chill
for
30 minutes.
Bake shells for 10 minutes or until golden and set. Cool for 15 minutes;
transfer tart shells to a rack to cool completely.
Filling
Blend lemon curd with sour cream well. Arrange tarts on baking sheets.
Divide curd mixture equally among cooled tart shells.
Meringue
Preheat oven to 400°F (200°C).
Using a mixer on high speed, beat egg whites with lemon juice and cream of
tartar until soft peaks form. Still on high speed, add sugar, one spoonful
at
a time, beating until stiff, glossy peaks form.
Add a dollop of meringue to each tart. Bake for 5 to 6 minutes or until
golden.
Cool completely before serving.
Lemon Curd
Whisk sugar, water, lemon juice, cornstarch and salt in medium saucepan over
medium heat. Cook, stirring often, for 5 minutes or until mixture comes to
a boil and is very thick. Remove from heat. Stir in lemon zest and butter
until combined. Cover surface directly with plastic wrap and chill
completely.
Makes 1 ½ cups (375 mL).
Baked tart shells can be stored in an airtight container at room temperature
for up to 3 days.
Lemon curd mixture can be reserved, tightly covered, in the refrigerator for
up to 3 days.
Filled tarts should be served within 4 hours.
Use a purchased, good quality lemon curd or the recipe above for filling.
