Comments on: Individual Lemon Meringue Tarts

By: Dawn

Dawn — Sat, 17 Apr 2010 11:57:44 +0000

Sorry to hear you had so much trouble, but kudos on not giving up and trying a second time! It should set as it cools at room temp even prior to adding the meringue topping. If you don't plan on serving it within a few hours, though, I would recommend storing leftovers in the refrigerator. Since this was a "Daring Bakers" challenge, I know there were some other bakers that had trouble with a runny filling. The only reason I can think of is maybe being afraid of overcooking the filling. It should be boiled until very thick.

By: laura

laura — Sat, 17 Apr 2010 09:59:04 +0000

i have made these twice, but the lemon filling never sets for me, it just collapses into a delicious but soggy mess. is it supposed to be refridgerated?

By: Holly

Holly — Thu, 06 Mar 2008 21:35:13 +0000

Those are the sweetest looking meringue anything I’ve ever seen. So perfect!

By: An Alternative to Cupcakes & Weddings Start to Finish

An Alternative to Cupcakes & Weddings Start to Finish — Tue, 26 Feb 2008 20:26:08 +0000

[...] Individual Lemon Meringue Tarts [...]

By: Ivonne

Ivonne — Wed, 06 Feb 2008 00:41:54 +0000

Those are pastry shop worthy! Well done!

By: Ashley

Ashley — Mon, 04 Feb 2008 23:37:04 +0000

What cute meringue! I really want to get one of those pie rolling mat things.

By: Farmgirl Susan

Farmgirl Susan — Mon, 04 Feb 2008 16:10:31 +0000

Gorgeous! : )

By: Claire

Claire — Sat, 02 Feb 2008 20:21:36 +0000

Great job! I love the tarts. I agree that this was a great pie, no eggy-ness there.

By: Jenny

Jenny — Fri, 01 Feb 2008 01:24:58 +0000

Your tarts look amazing, and I love your mini tart pans!

By: Jennifer

Jennifer — Thu, 31 Jan 2008 21:11:16 +0000

Holy Cow! I think those are the most splendid LM Tarts! Great job!