Lemon-Orange Meringue Tarts

 

3

egg whites

1/4

teaspoon cream of tartar

1/2

cup sugar

1/4

cup sugar

4

teaspoons cornstarch

1

cup orange juice

1

tablespoon lemon juice

1

teaspoon grated lemon peel

1

tablespoon powdered sugar, if desired

Fresh mint leaves, if desired

• 1 Heat oven to 250°F. Line cookie sheet with parchment paper. Draw six 4-inch circles on paper.
• 2 In large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually add 1/2 cup sugar, beating at high speed until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue onto circles on paper-lined cookie sheet, building up edges to form 1-inch-high sides.
• 3 Bake at 250°F. for 1 hour. DO NOT OPEN OVEN. Turn oven off; leave meringues in oven with door closed for 2 hours.
• 4 Meanwhile, in medium saucepan, combine 1/4 cup sugar and cornstarch. Slowly stir in orange juice. Cook and stir over medium-low heat until mixture thickens. Stir in lemon juice and lemon peel. Cool completely. Store filling in refrigerator.
• 5 To serve, spoon lemon filling into meringue shells. Sprinkle with powdered sugar. If desired, garnish with mint leaves.