Lemon Tarts |
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Ingredients
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DirectionsIn a medium size pot combine orange juice, lemon juice, lemon zest and granulated sugar. Whisk over medium heat.
Tarts & PiesFollow 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 MeringueFollow 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.
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