Lemon Meringue Tarts

Ingredients:

Clearbrook lemon fruit tart filling or Olive Nation Lemon Curd Powder

Clearbrook tart shells 2 Tablespoons plus

2 teaspoons meringue powder

1/2 cup water

1/4 tsp salt

1/2 cup sugar

Remove tart shells from boxes and place on a parchment paper-lined sheet pan.

Divide lemon fruit tart or lemon curd filling evenly between tart shells.

In a large glass or metal bowl, combine meringue powder, water and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling.

Spoon filling into baked pastry shell. Using a spoon or piping bag, spoon meringue on top of lemon curd, dividing equally. Spread meringue out to the edge of tart shells.

Place tarts under broiler or use a small kitchen torch until meringue is lightly browned.