Lemon Tarts

Directions

In a medium size pot combine orange juice, lemon juice, lemon zest and granulated sugar. Whisk over medium heat.

While whisking add the cream; stir until combined.
Continue to whisk and slowly add the Kinnikinnick corn starch.

Continue to whisk over medium heat until mixture begins to thicken. Remove from heat and place in a bowl to cool.

Tarts & Pies

Follow the directions on the Kinnikinnick pastry and pie mix to make shells. Partially bake your shells for 7 minutes at 350*F. Pipe the lemon curd filling into your paritally baked shells and bake for 8-10 minutes at 350*F. Cool and sprinkle with Kinnikinnick icing sugar and lemon zest.

Lemon Meringue

Follow the directions on the Kinnikinnick pastry and pie mix to make shells. Partially bake your shells for 7 minutes at 350*F. Pipe the lemon curd filling into your partially baked shells. In a separate bowl mix 4egg whites until soft peak, add 1 tsp lemon juice continue mixing until egg whites are at med peak. Slowly add 1/2 cup granulated sugar and mix until stiff peak. Pipe the meringue on top of filled lemon pie. Bake for 10-12 minutes at 350*F until meringue is golden brown. Cool and sprinkle with lemon zest.