My friend and I made tissue paper pom-poms and the food for the event consisted of a delicious pineapple punch (recipe to be posted soon), mini quiches (following the recipe from my quiche post), mini strawberry shortcakes and mini lemon-meringue tartlets.
The lemon meringue tartlets were an experiment, and they turned out deliciously. I regret that I didn't get a picture of the final product until after the shower, so they had been refrigerated and were not as pretty as they were originally, but the recipe was simple and definitely worth sharing! (Note - these are not gluten free)
Lemon Meringue Tartlets: Pictures follow:
1. Gather your ingredients.
For the tart:
- won-ton wrappers 1 package (24 min)
- lemon pie filling 1 can
- 1 egg yolk
- 1 lemon (halved)
(For 24 tartlets I used a mini muffin pan, and only needed one can of lemon creme pie filling.)
1. Spray the mini muffin tin with non-stick spray or olive oil.
2. Place won-ton wrappers inside to form a cupcake-liner-like lining.
3. Coat with egg yolk to avoid over-browning
4. Zest peel of both lemon halves, juice the lemon halves into a bowl and combine with lemon pie filling.
5. Spoon lemon pie filling into won-ton crusts.
6. Bake according to won-ton wrapper instructions. Approximately 18-20 minutes at 350 degrees, until won-ton wrappers lightly brown and pie filling settles.
7. Refrigerate and add meringue on day of event.
For the meringue:
- 3 egg whites
- 6 tablespoons of sugar (finely ground baking sugar is best)
- 1/2 teaspoon vanilla
1. Coat wonton wrappers with egg yolk to prevent more browning of pastry.
2. Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form.
3. Add vanilla or other flavoring.
4. Spoon onto tartlets. Bake at 325° for 18-20 minutes, until meringue is nicely browned.
5. Remove from oven, allow to cool slightly then place for presentation and enjoy!