LEMON MERINGUE TART

FOR THE CRUST:
3/4 cup butter (no substitutes), softened
1/3 cup brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups flour
3 tablespoons Argo or Kingsford's Corn Starch
FOR THE FILLING:
1 cup sugar
1-1/2 tablespoons Argo or Kingsford's Corn Starch
1/2 cup lemon juice
2 eggs
1/4 cup sour cream
1 tablespoon butter
FOR THE MERINGUE:
4 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

Preheat oven to 350 degrees F.

TO PREPARE THE CRUST:
Mix butter, brown sugar and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch. Press into 9-inch springform pan.

Bake for 20 minutes or until lightly browned. Remove from oven.

TO PREPARE THE FILLING:
Whisk sugar, corn starch, lemon juice and eggs in a heavy sauce pan over medium heat. Cook, stirring constantly for 8 to 10 minutes, or until thick. Stir in sour cream and butter. Immediately pour over hot crust.

TO PREPARE THE MERINGUE:
Increase oven temperature to 450 degrees F.

Beat egg whites and cream of tartar in large bowl with electric mixer until soft peaks form. Gradually beat in sugar until stiff peaks form. Mound the meringue evenly over the warm filling, leaving about 1/2-inch between meringue and edges of pan.

Bake for 5 to 6 minutes until lightly browned. Cool for at least 30 minutes before serving. Store leftovers in refrigerator.

Makes 1 (9-inch) tart
Source: Argo Corn Starch

Category:  Desserts, Pies and Tarts
Msg Link:  http://www.recipelink.com/msgid/3149732