Mile-High Lemon Meringue Tarts

From Women's Day, February 1, 2001, page 124 as posted by Dr. Patti Christie on: http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/readings/MITSP_287s09_read07_meringue.pdf

Ingredients:

Lemon filling

• 2/3 cup white sugar
• 2 tbps cornstarch
• 2/3 cup water
• yolks from 2 large eggs (reserve whites for meringue)
• 1/3 cup fresh lemon juice (from 1-2 lemons)
• 1 tbsp grated lemon peel (from 1 lemon)
• 1 tbsp butter
• 1 pkg (4 oz) ready-to-serve graham cracker crusts (6/pkg)

Meringue

• Egg whites from 4 large eggs
• 1/2 tsp Cider vinegar
• 1/2 tsp vanilla extract
• 1/2 cup sugar

Method:

Lemon filling

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 1/2 cup into each cracker crust and place on a rimmed baking sheet

Meringue

1. Heat oven to 350 degrees F.
2. Beat egg whites, vinegar and vanilla in a 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 F.
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.