Ingredients
Meringue
| 6 | (large) | egg whites, warmed to room temperature |
| 1/4 tsp | (1 ml) | cream of tartar |
| 3/4 cup | (175 ml) | sugar |
| 1 tbsp | (15 ml) | cornstarch |
| 1 tsp | (5 ml) | vanilla extract |
Filling
| 1 cup | (250 ml) | lemon Greek yogurt |
| 2/3 cup | (150 ml) | sugar |
| 1/4 cup | (60 ml) | cornstarch |
| 1/2 cup | (125 ml) | lemon juice |
| 1/2 cup | (125 ml) | water |
| 2 | (large) | egg yolks |
| Zest of 2 | lemons |
Topping
| 1 1/2 cups | (375 ml) | whipped cream |
| 1 1/2 cups | (375 ml) | sliced strawberries |
Directions
Meringues
- Preheat oven to 275 F (140 C).
- Using a hand beater or a mixer, beat egg whites with cream of tartar until soft peaks form. Beat in roughly half of the sugar, 1 tbsp (15 ml) at a time, until stiff glossy peaks form.
- Combine remaining sugar, cornstarch and lemon zest in a bowl. Gradually beat into whites. Beat in vanilla.
- On a parchment lined baking sheet, spoon meringue into 12 rounds. Using the back of a spoon, press down on meringue to form an indent and make your tart “shell”.
- Bake for 30-35 minutes. Let cool completely on a wire rack.
Filling
- In a medium saucepan, mix sugar and cornstarch. Add lemon juice and water; bring to a boil, stirring constantly. Reduce heat and simmer gently for 3 minutes or until thickened.
- In a small mixing bowl, lightly beat egg yolks.
- Whisk 2 tbsp (30 ml) hot mixture into small bowl with yolks. Gradually stir mixture back into the saucepan. Cook over low heat, stirring for 2 minutes. Stir in lemon zest.
- Let cool to room temperature.
- Stir Greek yogurt into cooled mixture.
Tart Assembly
- Spoon cooled filling mixture into cooled meringues. Top with whipped cream and strawberries.
- Enjoy!