Lemon Meringue Tarts

Lemon Meringue Tarts

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Crust:

1 1/2 cups sliced , toasted Almonds

1 cup butter, room temp

1 cup powdered sugar

2 tsp. vanilla

1 1/2 cups flour

1/4 tsp. salt

Combine all ingredients in the bowl of a food processor fitted with a metal blade. Process until dough just comes together.

Butter 8- 4 1/2 inch tart pans. Wrap dough and refrigerate for 30 minutes. Divide dough into 8 equal portions and press in to tart pans. Bake at 350 degrees for 20 minutes or until golden . If bottom puff up , press down with back of spoon and return to oven. Let cool and pop out of pans.

Filling:

1 cup lemon juice

zest from 2 lemons

2 1/2 cups sugar

8 eggs

2 egg yolks

1/2 cup butter

Combine juice, zest, sugar and eggs in heat proof bowl. Whisk until combined well. Place bowl over pot of simmering water and stir until mixture becomes thick and coats the back of a spoon. Stir in butter. Set aside to cool.

Meringue:

12 oz. egg whites

2 1/4 cups sugar

Place egg whites and sugar in heat proof bowl and whisk gently . Place bowl over pan of simmering water and heat just until sugar is dissolved into egg whites. Feel with fingers for any graininess. Remove from heat and place in stand mixer fitted with whisk attachment and whisk until glossy firm peak are achieved.

Fill each tart with filling and cover with meringue. You can use a decorator tip if desired.

Using a butane torch or broiler in the oven brown the meringue.

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