Today he loves to make them for his friends, who always think he's baked all day. Not true! The recipe is now down to quick 'n easy. Make sure you eat them the day you make them as meringue starts to weep after 6-8 hours.
- 6 (6 oz.) graham cracker crust tart shells
- 1 can sweetened condensed milk
- 3/4 cup fresh squeezed lemon juice (no pulp)
- 3 egg yolks
- 6 egg whites
- zest of 3 lemons (finely grated skin of lemon)
- ½ teaspoon vanilla
- Double boiler (sauce pan with stainless steel mixing bowl)
Optional1/2 cup shredded sweetened coconut + a little more to sprinkle on the tops of the meringue
step 1Place the condensed milk, lemon juice, lemon zest, coconut (if desired) and 3 egg yolks in the bowl of your double boiler. Stir to combine completely.
step 2Place sauce pan over high heat on stove and bring to a boil.
step 3Place bowl with pie filling over sauce pan. Reduce heat to a simmer. Stir constantly until filling begins to thicken and mixture is hot (takes about 6-10 minutes to get sufficiently hot).
step 4Pour the filling into the cooled tart shells and refrigerate for at least 2 hours.
step 5Preheat oven to 350º.
step 6Place the egg whites, sugar, and vanilla in a bowl.
step 7Beat on high speed with an electric mixer until soft peaks form.
step 8Place the meringue on the individual tarts, taking care so that it touches the crust all the way around.
step 9If desired, sprinkle coconut lightly over meringue.
step 10Bake the tarts in the oven for approximately 5 minutes until the meringues are golden brown on the edges. Watch carefully since meringue browns fast.
step 11Let cool first at room temperature, then serve or refrigerate.