Tart Orange Meringue Tarts Recipe
Ingredients
| 1 recipe Basic Meringue | ||
| Sugar | 2 Teaspoon | |
| Cornstarch | 4 Teaspoon | |
| 1 cup unsweetened orange juice | ||
| Lemon juice | 1 Teaspoon | |
| 1 tsp aspartame sweetener | ||
| 1/2 cup white topping (optional) | ||
Directions
Prepare the Basic Meringue with the following variation: Draw six 4 in. (10 cm) circles on the brown paper.
Spoon the meringue into the circles, building up the edges by an inch (2.5 cm), and form a depression in the middle to make a tart shell.
Bake in a preheated 250°F (120°C) oven for 1 hour.
Cool in the oven for two hours longer without opening the door.
After the meringues are in the oven, prepare the filling by combining the sugar and cornstarch in a saucepan.
Use a whisk to blend in the orange juice.
Stirring constantly, cook over a medium heat until mixture thickens.
Remove from heat and stir in the orange juice, lemon juice, and aspartame.
Cool and store in the refrigerator until just before serving.
Then, spoon the filling into the cooked meringue shells.
Top with a dollop of your favorite white topping, if desired.
Spoon the meringue into the circles, building up the edges by an inch (2.5 cm), and form a depression in the middle to make a tart shell.
Bake in a preheated 250°F (120°C) oven for 1 hour.
Cool in the oven for two hours longer without opening the door.
After the meringues are in the oven, prepare the filling by combining the sugar and cornstarch in a saucepan.
Use a whisk to blend in the orange juice.
Stirring constantly, cook over a medium heat until mixture thickens.
Remove from heat and stir in the orange juice, lemon juice, and aspartame.
Cool and store in the refrigerator until just before serving.
Then, spoon the filling into the cooked meringue shells.
Top with a dollop of your favorite white topping, if desired.
Chef
