Mile-High Lemon Meringue Tarts
1 1/3 cup white sugar
4 tbsp corn starch
1 1/3 cup water
yolks from 2 large eggs (save whites)
2/3 fresh lemon juice
1 tbsp freshly graded lemon peel
2 tbsp stick butter
2 packages of ready-to-fill single-serve gram cracker crusts
whites from 8 large eggs
1 tsp cider vinegar
1 tsp vanilla extract
1 cup sugar
1. whisk sugar and cornstarch in the top bowl of a double boiler to mix
2. whisk in water, egg yolks, and lemon juice until smooth
3. Place bowl over double boiler, stirring often with the whisk
4. Boil, stirring constantly, 1 minute or until filling is translucent and thick.
5. Remove from heat. Add lemon peel and butter; stir until butter melts.
6. Pour fill each cracker crust completely full and put onto a rimmed baking sheet
1. Heat oven to 350 degrees frighten
2. Beat eggs whites, vinegar and vanilla in medium metal or copper bowl with a whisk until soft peaks form when whisk is lifted
3. Gradually beat in sugar, 1 tbsp at a time, increasing whisking speed and beating well after each addition until sugar dissolves
4. Beat 2 minutes longer or until stiff peaks form when beaters are lifted
5. Mound meringue high on each tart, spread to edge of crust, then swirl with back of a teaspoon.
6. Bake 20 minutes or until meringue is browned an instant-read thermometer inserted in center of meringue registers 160 degrees Fahrenheit.
7. Cool completely on a wire rack, then refrigerate at least 2 hours or up to 8.
8. If you wish to share one, use a small sharp knife dipped in cold water to cut through the meringue smoothly.
The Science of Meringue:
Just using water will not make the eggs into a foam. Egg whites are already 90% water and 10% protein. These proteins curl and fold together from being large chains of amino acids. Some of the amino acids will bond with water and some will repel water. The molecules while whipped bounce around. Add you whip the eggs it creates air pocket forming bubbles. These bubble make the foam.
Ready to eat