- Yields: 16 servings
- Preparation: 86 minutes
Ingredients
Shortbread
- 2 cups (500mL) all purpose flour
- 1/2 cup (125mL) instant dissolving sugar
- 1 cup (250mL) GAY LEA - Unsalted Butter, cold and cubed
- 1/2 tsp (2mL) salt
Filling
- 1 1/2 cups (375mL) prepared lemon curd (recipe below)
- 1/4 cup (50mL) GAY LEA - Original Sour Cream
Meringue
- 1 cup (250mL) egg whites, (approx. 8)
- 1 tsp (5mL) lemon juice, or white vinegar
- 1/4 tsp (1mL) cream of tartar
- 1/2 cup (125mL) instant dissolving sugar
Lemon Curd
- 1 cup (250mL) instant dissolving sugar
- 1/2 cup (125mL) water
- 1/2 cup (125mL) lemon juice
- 1/4 cup (50mL) cornstarch
- 1/4 tsp (1mL) salt
- 2 tbsp (30mL) lemon zest, finely grated
- 2 tbsp (30mL) GAY LEA - Unsalted Butter
Instructions
Shortbread- Preheat oven to 375°F (190°C).
- 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.
- Bake shells for 10 minutes or until golden and set. Cool for 15 minutes; transfer tart shells to a rack to cool completely.
- Blend lemon curd with sour cream well. Arrange tarts on baking sheets. Divide curd mixture equally among cooled tart shells.
- Preheat oven to 400°F (200°C).
- 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.
- Add a dollop of meringue to each tart. Bake for 5 to 6 minutes or until golden.
- Cool completely before serving.
- 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).
Tips:
- 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.
