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Lemon Meringue Tart
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Lemon Meringue Tart

4 Hr(s) 7 Min(s)
25 Min(s) Prep
3 Hr(s) 42 Min(s) Cook
Enjoy a slice of this delectable Lemon Meringue Tart. This sweet and tangy Lemon Meringue Tart is the perfect dessert for your next special occasion.
What You Need
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8 servings
Original recipe yields 8 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 Tbsp. cornstarch
3/4 cup sugar, divided
1 cup water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1/4 cup butter, cut into small pieces
zest and juice of 1 lemon
4 egg whites (room temperature)
1/2 cup JET-PUFFED Marshmallow Creme
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Let's Make It
1
Heat oven to 450°F.
2
Spray 9-inch tart pan with removable bottom with cooking spray; line with pie crust. Prick bottom of crust with fork. Bake 10 to 12 min. or until lightly browned; cool.
3
Meanwhile, combine cornstarch and 1/2 cup sugar in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat, stirring constantly; cook 8 min., stirring constantly. Remove from heat. Add dry gelatin mix, butter, lemon zest and juice; stir 2 min. or until gelatin is completely dissolved. Refrigerate 30 min. or until slightly thickened, stirring occasionally.
4
Pour filling into pie crust. Refrigerate 3 hours or until firm.
5
Heat oven to 450°F. Beat egg whites in medium bowl with mixer on high speed until soft peaks form. Gradually beat in remaining sugar. Add marshmallow creme; continue to beat on high speed 2 min. or until meringue is thick and shiny. Spread over lemon filling, sealing meringue to edge of crust.
6
Bake 3 to 5 min. or until meringue is lightly browned. Cool completely.
7
Run knife around edge of crust. Remove tart from side of pan before serving.
Kitchen Tips
Tip 1
Size Wise
Savor a serving of this indulgent special-occasion tart that is perfect for a party. One pie makes enough for 8 servings.
Tip 2
How to Get the Perfect Slice
To prevent sticking, spray the knife with cooking spray before using to cut the tart.
Tip 3
How to Make the Meringue Peaks
After topping the lemon filling with the meringue, use tip of metal spoon to swirl the meringue into peaks. Bake as directed.
Tip 4
How to Store
Keep refrigerated.
Tip 5
Note
If you don't have a tart pan, you can instead prepare this lemony tart in a 9-inch pie plate.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 250mg
11%
Total Carbohydrates 50g
18%
Dietary Fibers 1g
4%
Sugars 33g
66%
Protein 4g
8%
Vitamin A
6%
Vitamin C
4%
Calcium
0%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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