jeri (05/12/83)
I am submitting this on behalf of Terry Yulick Kiwi-Merangue Tart Meringue Shell: 6 egg whites, at room temperature 1/4 tsp cream of tartar 1/4 cup granulated sugar 2 tsp sugar Lemon filling: 6 egg yolks 1/4 cup evaporated skimmed milk 1/3 cup margarine 1/2 cup fresh lemon juice 2 drops peppermint extract 4 medium kiwi fruits, pared and sliced Aspartame sweetner to equal 16 tsp sugar Mint sprig to garnish (optional) To prepare meringue shell: in large bowl of electric mixer, beat egg whites and cream of tartar until foamy; gradually add sugar and sweetner, beating until stiff peaks form. Spread meringue into bottom and up sides of a 10" glass pie plate, forming a shell. Bake at 250 for about 1 hour or until lightly browned and dry to the touch. Turn off oven; let meringue stand in oven l hour. Remove from oven to wire rack to cool. To prepare filling: In medium bowl, beat egg yolks and milk until thick and lemon-colored. In medium saucepan, melt margarine; stir in lemon juice, then gradually whisk in egg mixture. Cook over low heat, stirring occasionally, until mixture is thickened, about 10 minutes. Remove from heat; stir in sweetner and extract. Cover and chill. To Assemble: arrange kiwi slices over bottom and up sides of cooled meringue shell. Pour filling over kiwi. Garnish if desired with mint sprig. Makes 8 servings.