| previous | next |
Title: Strawberry Meringue Tart
Categories: Dessert Tart
Yield: 12 Servings
| MERINGUE | ||
| 4 | lg | Eggs; whites only |
| 1/2 | ts | Cream of tartar |
| 1/2 | c | Sugar |
| 1 | c | Sugar, powdered |
| FILLING & TOPPING | ||
| 1 1/4 | c | Cream, heavy; chilled |
| 11 | oz | Lemon cured filling (1 jar) |
| 1 | pt | Strawberries, fresh; hulled cut in half, lengthwise |
| 40 | Minutes preparation | |
| 1 3/4 | Hours baking | |
| 3 | Hours standing | |
Preheat oven to 250 degrees. Line a large baking sheet with aluminum foil. Lightly trace two 8" circles on foil.
To prepare meringue, beat together egg whites and cream of tartar at high speed until soft peaks form.
Gradually beat in granulated sugar until stiff, but not dry, peaks form. Gradually beat in confectioners' sugar. Spread mixture evenly over circles, covering completely.
Bake meringues for 1 3/4 hours. Turn off oven; let stand with door closed to dry for at least 3 hours. Carefully remove foil.
Beat cream at medium speed until soft peaks form.
Place 1 meringue circle on a serving plate. Sprind with lemon curd. Arrange half of strawberries on top. Spoon one-third of whipped cream over berries. Top with remaining meringue circle.
Spread meringue circle with one-third of whipped cream. Arrange remaing berries on top. Spoon remaining beries on top. Spoon remaining whipped cream into a pastry bag fitted with a star tip; pipe around edge of tart.