We talk about citrus and how much we love it all the time. Maybe a little too much. It goes in most of the foods that we make, and today is no exception. This time is another dessert. So far we’ve shared our Lemon Ginger Cream Cheese Muffins, Bizcocho de Limon, Key Lime Pie, Meyer Lemon Tart, Triple Citrus Cake, Lemon Polenta Cookies, Lemon Thyme Cookies, Orange Almond Cookies and Orange Ginger Granola Bars. Whew! Now it’s time to show you another dessert that has quickly risen up the ranks as a favorite–tart lemon custard topped with fluffy meringue. It’s an easy one that should appeal to any of our fellow citrus lovers out there.
Sweet and tart, sweet and tart. That’s all you can think about when you slide a fork of this into your mouth. Oh, and don’t forget that crunch of the meringue with bits of toasted coconut mixed in. This is one of those desserts that benefits from being made ahead of time. If you whip them up in the morning, they’ll definitely be ready for dinner time, but if you can do it the night before, you’ll enjoy it even more. The longer they can sit and chill, the better. Each and every day of our sunny summer feels perfect for a slice of this pie.
Lemon Coconut Meringue Tarts – Serves 4
Your favorite sweet tart dough (half recipe)
Zest and juice of 3 lemons
3 egg yolks
1/2 cup Greek yogurt
1/3 cup plus 1 tablespoon sugar
2 tablespoons unsalted butter, melted
Pinch of salt
3 extra large egg whites, room temperature
2 teaspoons powdered sugar
1/4 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/3 cup flaked coconut, toasted
1. Divide the dough into four balls. One by one, roll them out to about 5″ in diameter onto a floured surface (or between two pieces of wax paper or plastic wrap). Carefully press into each mini tart tin, flute the edges, prick the bottoms with a fork and pop into the freezer. Chill for 15-20 minutes or until hardened.
2. Set the mini tart tins on a baking sheet and bake for 10 minutes-12 minutes in a preheated oven at 350 degrees. (The tart shells should just begin to darken and dry a bit, but not turn completely brown.) Remove from the oven and set aside to cool, approximately 20 minutes.
3. While the tart shells cool, whisk together all of the ingredients for the filling. Pour into the cooled tart shells. Slide into the preheated oven and bake 16-18 minutes or until the edges have set and the middle is just a bit jiggly. Once done, pull out of the oven and set aside.
4. In the bowl of a clean mixer, beat the egg whites, cream of tartar and vanilla until foamy. Finally, slowly shake in the powdered sugar and beat until the egg whites create glossy, stiff peaks. Carefully fold in all of the coconut. (This entire process should take approximately 3-4 minutes.)
5. Evenly divide the topping over each lemon tart and spread over the top, all the way to the edge. Make sure to cover all of the lemon filling with meringue. Return to the oven and bake another 7-9 minutes or until the meringue browns on top.
6. Once out of the oven, cool at room temperature before eating. (Cover the pies and well and chill if you plan to eat them hours later.)
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Click HERE for the printable recipe.
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