Tested till perfect Pineapple Lemon Meringue Tartlets

Pineapple Lemon Meringue Tartlets

A cornstarch mixture stabilizes the meringue so it doesn't weep. This is a boon because the tarts can be made ahead.

By The Canadian Living Test Kitchen

Source: Holiday Celebrations: 2007

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 tarts


  • 1/2 1/2Double-Crust Sour Cream Pastry


  • 1 1eggeggs
  • 1 1egg yolkegg yolks
  • 1/4 cup 1/4cupgranulated sugar
  • 1 tsp 1tspgrated lemon rind
  • 3 tbsp 3tbsplemon juice
  • 3 tbsp 3tbspwell-drained crushed pineapple


  • 1 tsp 1tspcornstarch
  • 2 tsp 2tspcold water
  • 3 tbsp 3tbspboiling water
  • 1 1egg whiteegg whites
  • 2 tbsp 2tbspgranulated sugar
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Filling: In heatproof bowl, whisk together egg, egg yolk, sugar and lemon rind and juice; set over saucepan of simmering water and cook, stirring, until thickened enough to mound on spoon, about 8 minutes.

Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 30 minutes. Stir in pineapple.

Meanwhile, on lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) round cutter, cut out 24 circles, rerolling scraps. Fit into 3/4-inch (2 cm) deep mini-tart or muffin tins. Prick with fork; cover and freeze until firm. Bake in centre of 350°F (180°C) oven until golden, about 25 minutes. Let cool in pans on rack.

Meringue: In small microwaveable bowl, whisk together cornstarch and cold water; whisk in boiling water. Microwave at high for 15 seconds, stirring once, until thickened and clear. Let cool to room temperature.

In bowl, beat egg white until soft peaks form; beat in sugar until stiff glossy peaks form. Beat in cornstarch mixture; set aside.

Transfer tart shells to small rimmed baking sheet. Spoon filling into shells. Pipe or spoon meringue onto filling, spreading right to edge of pastry. Bake in centre of 425°F (220°C) oven until meringue is light golden, about 6 minutes. Let cool on baking sheet on rack. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Nutritional Information Per tart: about

cal 82 pro 1g total fat 5g sat. fat 2g
carb 9g fibre 0 chol 24mg sodium 43mg

% RDI:

iron 3 vit A 2 vit C 2 folate 7
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