preheat oven to 400.
stir together flour, sugar and salt. Pour oil and water into flour and stir with a fork until mixture forms a ball. for 24 cup mini muffin tin, press 2 tsp of dough to line bottom and sides of each cup. Bake for 10 minutes. Remove crusts from oven and reduce temp to 350
whisk together sugar, cornstarch, water, lemon juice, zest and egg yolks. Cook over med heat, stirring constantly until mixture comes to a boil. Boil and stir for 1 minute. Remove from heat. Spoon filling into crusts
Meringue: Beat egg whites on medium speed until frothy. Add cream of tarter and beat at high speed until soft peaks form slowly add sugar, until mixture holds stiff, shiny peaks. Beat in vanilla. Spoon or pipe meringue over filling. Bake at 350 until tops are lightly browned, about 8-10 minutes. Cool tarts in muffin tin
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (943g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1138 (50%)|
|Amt Per Serving||% DV|
|Total Fat 126.4g||169 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 75.7g|
|Polyunsanturated Fat 34.5g|
|Cholesterol 425.2mg||131 %|
|Sodium 159.2mg||5 %|
|Potassium 1025.8mg||27 %|
|Total Carbohydrate 239.8g||71 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 230.4g|
|Protein 42.3g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2265
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