Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 500 mL 1/2 cup Redpath® Instant Dissolving Sugar

  3. 125 mL 1 cup Gay Lea® Butter (Unsalted), cold and cubed

  4. 250 mL 1/2 tsp salt

  5. 2mL Filling:

  6. 1 1/2 cups prepared Lemon Curd (recipe below)

  7. 375 mL 1/4 cup Gay Lea® Sour Cream

  8. 50 mL Meringue:

  9. 1 cup Naturegg Simply Egg Whites,well shaken

  10. 250 mL 1 tsp lemon juice or white vinegar

  11. 5 mL 1/4 tsp cream of tartar

  12. 1 mL 1/2 cup Redpath® Instant Dissolving Sugar

  13. 125 mL

Instructions Jump to Ingredients ↑

  1. Instructions : Shortbread: Combine the flour with the sugar, butter and salt in a food processor; process until the dough starts to come together. Knead gently and roll into a log; divide into 16 equal portions. Press a portion of the dough into the bottom and up the sides of two, buttered and floured mini-loaf pans. Pierce several times with a fork; chill for 30 minutes. Preheat the oven to 375°F (190°C). Bake the shells for 10 minutes or until golden and set. Cool for 15 minutes; transfer tart shells to a rack to cool completely. Filling: Blend the lemon curd with the sour cream until well combined. Arrange the tarts on baking sheets. Divide the curd mixture equally between the cooled tart shells. Meringue: Preheat the oven to 400°F (200°C). Using a mixer on high-speed, beat the egg whites with the lemon juice and cream of tartar until soft peaks form. Still on high speed, add the sugar, a spoonful at a time, beating until stiff, glossy peaks form. Mound the meringue onto the tarts. Bake for 5 to 6 minutes or until golden. Cool completely before serving. Makes 16 servings Tips: Use two muffin pans instead of the mini-loaf pan to make 24 smaller tarts. Make-ahead: 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 below for the filling. Lemon Curd 1 cup Redpath® Instant Dissolving Sugar 250 mL ½ cup each water and fresh lemon juice 125 mL ¼ cup cornstarch 75 mL ¼ tsp salt 1 mL 2 tbsp finely grated lemon zest 30 mL 2 tbsp Gay Lea® Butter (Unsalted) 30 mL Whisk sugar, water, lemon juice, cornstarch and salt in a medium saucepan set over medium heat. Cook, stirring often, for 5 minutes or until mixture comes to a boil and is very thick. Remove from the heat. Stir in the lemon zest and butter until combined. Cover the surface directly with plastic wrap and chill completely. Makes 1 ½ cups (375 mL) ©


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