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Teatime or anytime, these sweet and easy
petite lemon meringue pies, made with mini phyllo tart shells,
ready-made lemon curd and topped with sweetened mascarpone cheese,
are simply delightful.
Petite Lemon Meringue
Pies
- 1/2 cup (4 ounces) mascarpone cheese,
at room temperature
1/8 cup superfine sugar
1/2 cup prepared lemon curd
22 (1 1/4-inch) mini phyllo tart shells, baked
22 pieces crystallized, edible flowers
- Preheat the broiler.
- In a medium mixing bowl, whip the cheese
with the sugar until creamy. Pipe a scant layer of cheese in
the bottom of each tart shell. Top with a scant layer of lemon
curd.
- Place the filled tart shells, evenly spaced,
on a sheet pan. Pipe 1 tablespoon of meringue onto the top of
each tartlet.
- Place under the broiler, 4 to 6 inches
from the flame, for approximately 1 minute or until slightly
browned.
- Bring the tarts to room temperature before
serving. Garnish each tart with a crystallized flower.
Makes 22 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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