Lemon Meringue Tarts

Eating less sugar meant limiting sweets, so I adapted this longtime favorite of my mother-in-law's. For a fun twist, spread the meringue into a regular-size pie tin, bake it and add the lemon filling. -Gloria Schwarting of Stuart, Virginia

Ingredients:

• 3 egg whites
• 1/2 teaspoon cream of tartar
• 3 tablespoons sugar
• FILLING:
• 3/4 cup sugar
• Sugar substitute equivalent to 1/2 cup sugar
• 3 tablespoons cornstarch
• 1-1/3 cups cold water
• 3 egg yolks, beaten
• 1/4 cup lemon juice
• 1 teaspoon grated lemon peel
• Lemon slices and mint sprigs

Directions:

For meringue, in a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar; beat on high until stiff peaks form. Drop meringue into six mounds on parchment-lined baking sheets. Shape into 4-in. cups with the back of a spoon. Bake at 225° for 55 minutes. Turn oven off and do not open door; let meringues dry in oven for 1 to 1-1/2 hours.
    For filling, in a saucepan, combine the sugar, sugar substitute and cornstarch. Gradually stir in the water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir about half of the hot mixture into the egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and lemon peel. Cool to room temperature without stirring. Cover and refrigerate for at least 1 hour. Just before serving, fill meringue shells with lemon mixture. Garnish with lemon slices and mint. Yield: 6 servings.