Blueberry Lemon Meringue Tarts
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Nutrition Facts Canadian
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1 Portion 0g Total Servings:0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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1 Portion 0g Total Servings: 0
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| Amount Per Serving |
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
15 mins
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Cook time
40 mins
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Total time
55 mins
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Ingredients
Blueberry Filling
1½ packages Kinnikinnick Tart Shells (360 g)
2 pints fresh blueberries (680 g)
½ cup granulated sugar (120 g)
1 lemon - juiced and zested (44 g + 7 g)
2 tbsp cornstarch (16 g)
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Lemon Meringue
4 egg whites (132 g)
1 tsp cream of tartar (3 g)
⅓ cup icing sugar (40 g)
1 lemon - zested (7 g)
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Directions
Tart Shells
- Thaw 18 individual Kinnikinnick Tart Shells on a baking tray for 10 minutes. Pierce sides and bottoms of tart shells.
- Preheat oven to 375°F (190°C).
Blueberry Filling
- In a medium bowl combine blueberries, sugar, cornstarch, lemon juice and lemon zest. Mix together and set aside.
Assemble
- Bake tart shells for 10 minutes in preheated oven.
- Remove from oven and let cool for 15 minutes.
- Fill with blueberry mixture (continually mix mixture in bowl to ensure even distribution of berries and liquid).
- Return to oven and bake for 20 minutes.
Meringue Topping
- In medium bowl mix egg whites until medium peaks.
- Add cream of tartar, icing sugar and lemon zest. Continue to mix egg whites until stiff peaks form. Set aside.
- Use a piping bag or spoon, spread Meringue Topping on each tart. Cover the entire top of each tart and bring to edges of tart shell.
- Return Blueberry Lemon Meringue Tarts to preheated oven and bake for 10 - 12 minutes until Meringue is golden brown.
- Remove from oven and cool completely prior to serving.
Yields 18 tarts
Tips & Variations
- If using Kinnikinnick Pie Crusts - remove 3 crusts from freezer and invert on a piece of parchment paper. Remove foil container and let thaw for 1 hour.
- Roll out thawed pie crust slightly on parchment paper. Cut into (24) 2½”circles using (3) Kinnikinnick Pie Crusts. Place cutouts in tart foils or muffin pan.
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