Sour Cream Lemon Meringue Shortbread Tarts

Desserts

A meringue is a light and airy collection of bubbles. Bring egg whites to room temperature to whip up a fluffier foamy meringue.  Keep tarts at room temperature before serving- meringue weeps when refrigerated. 

  • Total Preparation Time: 86 minutes

Makes 16 servings

Rating: 0 Stars

Ingredients

Shortbread
2 cups500 mLAll Purpose Flour
1/2 cup125 mLInstant Dissolving Sugar
1 cup250 mLGAY LEA - Unsalted Butter, cold and cubed
1/2 tsp2 mLSalt
Filling:
1 1/2 cups375 mLprepared Lemon Curd (recipe below)
1/4 cup50 mLGAY LEA - Regular Sour Cream
Meringue
1 cup250 mLegg whites, (approx. 8)
1 tsp5 mLLemon juice, or white vinegar
1/4 tsp1 mLCream Of Tartar
1/2 cup125 mLInstant Dissolving Sugar
Make Ahead:
Lemon Curd
1 cup250 mLInstant Dissolving Sugar
1/2 cup125 mLWater
1/2 cup125 mLFresh Lemon Juice
1/4 cup75 mLCornstarch
1/4 tsp1 mLSalt
2 tbsp30 mLLemon Zest, finely grated
2 tbsp30 mLGAY LEA - Unsalted Butter
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Instructions:

Shortbread

  1. Preheat oven to 375°F (190°C).
  2. Combine flour with sugar, butter and salt in food processor; pulse until dough starts to come together. Knead gently and roll into a log; divide into 16 equal portions. Press a portion of dough into bottom and up sides of two buttered and floured mini-loaf pans. Pierce several times with a fork; chill for 30 minutes.
  3. Bake shells for 10 minutes or until golden and set. Cool for 15 minutes; transfer tart shells to a rack to cool completely.

Filling

  1. Blend lemon curd with sour cream well. Arrange tarts on baking sheets. Divide curd mixture equally among cooled tart shells.

Meringue

  1. Preheat oven to 400°F (200°C).
  2. Using a mixer on high speed, beat egg whites with lemon juice and cream of tartar until soft peaks form. Still on high speed, add sugar, one spoonful at a time, beating until stiff, glossy peaks form.
  3. Add a dollop of meringue to each tart. Bake for 5 to 6 minutes or until golden.
  4. Cool completely before serving.

Make Ahead Instructions:

Lemon Curd
  1. Whisk sugar, water, lemon juice, cornstarch and salt in medium saucepan over medium heat. Cook, stirring often, for 5 minutes or until mixture comes to a boil and is very thick. Remove from heat. Stir in lemon zest and butter until combined. Cover surface directly with plastic wrap and chill completely.
Makes 1 ½ cups (375 mL).
  • Baked tart shells can be stored in an airtight container at room temperature for up to 3 days.
  • Lemon curd mixture can be reserved, tightly covered, in the refrigerator for up to 3 days.
  • Filled tarts should be served within 4 hours.
  • Use a purchased, good quality lemon curd or the recipe above for filling.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

 

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Ingredients

Shortbread
2 cups500 mLAll Purpose Flour
1/2 cup125 mLInstant Dissolving Sugar
1 cup250 mLGAY LEA - Unsalted Butter, cold and cubed
1/2 tsp2 mLSalt
Filling:
1 1/2 cups375 mLprepared Lemon Curd (recipe below)
1/4 cup50 mLGAY LEA - Regular Sour Cream
Meringue
1 cup250 mLegg whites, (approx. 8)
1 tsp5 mLLemon juice, or white vinegar
1/4 tsp1 mLCream Of Tartar
1/2 cup125 mLInstant Dissolving Sugar
Make Ahead:
Lemon Curd
1 cup250 mLInstant Dissolving Sugar
1/2 cup125 mLWater
1/2 cup125 mLFresh Lemon Juice
1/4 cup75 mLCornstarch
1/4 tsp1 mLSalt
2 tbsp30 mLLemon Zest, finely grated
2 tbsp30 mLGAY LEA - Unsalted Butter
Add to Shopping List

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