Gluten Free Upside Down Lemon Meringue Tarts
Rich, creamy, and full of that lemony flavor. These Upside Down Lemon Meringue Tarts are sure to cure any sweet tooth. Easy to make and easier to eat!
Ingredients
Lemon Meringue Tarts
- 4 Nature's Yoke Legacy free-range egg whites
- 1 pinch salt
- 3/4 cup sugar
Candied Almonds
- 1 cup Almonds, sliced
- 3 tbsp sugar
- 1 pinch salt
- 1 Nature's Yoke Legacy Free-Range Egg Whites, lightly whisked with fork
Lemon Curd
- 4 Nature's Yoke Legacy free-range egg yolks
- 1 pinch salt
- 1/2 cup sugar
- 1/2 cup fresh lemon juice, strained (approx. 3 lemons)
- 4 tbsp unsalted butter
- 1 tbsp lemon peel, grated (approx. 3 lemons)
Instructions
Lemon Meringue Tarts
- Preheat oven to 250 degrees.
- Beat egg whites and salt on high speed in a mixeruntil they are foamy and have tripled in volume.Gradually add the sugar and continue to beatuntil egg whites are very white, glossy and form stiff peaks. Rub a bit of the egg white mixture between your thumb and forefinger to test if all the sugar has been dissolved. If it feels grainy, then whip them a little longer. The mixture should feel smooth.
- Take a piece of parchment paper large enough to cover a flat baking sheet and flip it over. Trace six 3 1⁄2” to 4” circles in pencil on the back side. Flip parchment back over and you should be able to see the circle though the paper. Spoon 1/6th of the mixture onto each circle. With the back of a large spoon push the mixture to fill circles and form an indentation in the middle of each circle.
- Bake meringues in the oven for 1 hour and then turn the heat off leaving the meringues in the oven to dry out for another hour. Let them cool completely and peel off the parchment paper.
Candied Almonds
- Preheat oven to 350 degrees.
- Combine almonds, sugar and salt in a medium bowl. Add egg whites and stir well to dissolve sugar and completely coat nuts. Transfer mixture to a baking sheet lined with buttered parchment paper or a Silpat mat. Spread mixture into an even layer.
- Bake for 15 minutes or until nuts are toasty brown. Let cool and then break nuts up into pieces. Can be made 3 days ahead and kept in an airtight container.
Lemon Curd
- Place egg yolks, salt, sugar and lemon juice in a heavy, medium-sized saucepan. Whisk together. Cook over lowest heat stirring constantly with a spoon until the mixture is thick and heavily coats the back of the spoon – about 10 minutes. Take off heat and stir in butter until completely melted.
- Pour mixture through a strainer into a glass or ceramic bowl. Stir in the lemon peel. Place a piece of cling wrap on the curd to prevent a skin from forming and put in refrigerator to cool completely. Can be made a day ahead and kept in the refrigerator.
- To assemble – spoon 1/6th of the lemon curd into each meringue and top with nuts. You will probably have some nuts left over but they are great to munch on or add to salads.
