Sour Cream Lemon Meringue Shortbread Tarts

Shortbread

Bursting with tart lemon flavour, these petite treats are the perfect end to any meal.

  • Total Preparation Time: 91 minutes

Makes 16 servings

Rating: 5 Stars

Ingredients

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, well shaken
1 tsp5 mLLemon juice, or white vinegar
1/4 tsp1 mLCream Of Tartar
1/2 cup125 mLInstant Dissolving Sugar
Lemon Curd:
1 cup250 mLInstant Dissolving Sugar
1/2 cup125 mLWater
1/2 cup125 mLLemon juice
1/4 cup50 mLCornstarch
1/4 tsp1 mLSalt
2 tbsp30 mLLemon Zest, finely grated
2 tbsp30 mLGAY LEA - Unsalted Butter
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Instructions:

Shortbread:

  1. Combine the flour with the sugar, butter and salt in a food processor; process until the dough starts to come together. Knead gently and roll into a log; divide into 16 equal portions. Press a portion of the dough into the bottom and up the sides of two, buttered and floured mini-loaf pans. Pierce several times with a fork; chill for 30 minutes.
  2. Preheat the oven to 375°F (190°C). Bake the 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 the lemon curd with the sour cream until well combined. Arrange the tarts on baking sheets. Divide the curd mixture equally between the cooled tart shells.

Meringue:

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

Lemon Curd:

  1. Whisk sugar, water, lemon juice, cornstarch and salt in a medium saucepan set over medium heat. Cook, stirring often, for 5 minutes or until mixture comes to a boil and is very thick. Remove from the heat. Stir in the lemon zest and butter until combined. Cover the surface directly with plastic wrap and chill completely.  Makes 1 ½ cups (375 mL)
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  • Aubrey Young

    YUMM!

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Ingredients

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, well shaken
1 tsp5 mLLemon juice, or white vinegar
1/4 tsp1 mLCream Of Tartar
1/2 cup125 mLInstant Dissolving Sugar
Lemon Curd:
1 cup250 mLInstant Dissolving Sugar
1/2 cup125 mLWater
1/2 cup125 mLLemon juice
1/4 cup50 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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