Comments on: Lemon Meringue Tarts

By: Laurie

Laurie — Fri, 26 Feb 2021 01:48:20 +0000

While you mention it in the post, in the recipe you don't mention the tart casing can be frozen. If the tart shells are frozen before baking, must they be thawed first, or do they go directly into the oven? Same time and temperature?

Thanks.

By: Gloria @ Homemade & Yummy

Gloria @ Homemade & Yummy — Fri, 06 May 2016 22:24:55 +0000

I have a bunch of lemons...and these look fantastic. I love lemon anything so these really would be perfect for me on Mother's Day!!

By: Carrie

Carrie — Fri, 06 May 2016 22:15:39 +0000

These are so lovely! They look amazing and as a mother, would be thrilled to have these as dessert on Sunday!

By: Markus Mueller

Markus Mueller — Fri, 06 May 2016 19:14:00 +0000

In reply to Amanda C. If you are making a regular frenxh meringue that will be baked in the oven, yes make sure the bowl is cold.In the recipe above though i chose to make a swiss meringue in which you cook the eggwhites and sugar to 160F before whipping. This makes them safe to eat right out of thw mixer.They will be marshmallow like in texture and make a great topping for tarts and cakes!

By: Amanda C

Amanda C — Fri, 06 May 2016 19:08:11 +0000

So my mother WOULD love these 🙂 Lemon Meringue pies are her thing and they are one of they few recipes she will not let me have. One this she always told me was for the meringue to make sure the bowl was ice cold when you brought the eggs and sugar together. Do you follow that technique as well?