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Strawberry Lemon Angel Tarts

This is a delightfully cool dessert and can be made several days ahead.
  1. 4 egg whites
  2. 1/4 tsp cream of tartar 1 mL
  3. 1 cup sugar 250 mL
  1. 4 egg yolks
  2. 1/3 cup sugar 75 mL
  3. 1/4 tsp salt 1 mL
  4. 3 tbsp lemon juice 45 mL
  5. tbsp lemon peel 15 mL
  6. 1 CUP whipping cream or 1 package whipped topping 250 mL
  7. Fresh strawberries
  1. Beat egg whites and cream of tartar until stiff. Add sugar very gradually, beating thoroughly after each addition, approximately 20 minutes in all.
  2. Grease cookie sheets with shortening or Pam and spoon meringue to form 3-inch (7.5 cm) shells, building up sides with back of spoon. Bake 20 minutes at 250˚F (120˚C), then at 300 ˚F (150 ˚C) for 40 minutes. Turn off heat, open oven door and let shells stand for at least 40 minutes.
  3. If making ahead, store in cardboard shirt-box in cool dry place.
  1. Combine all ingredients except whipped cream and strawberries in top of double boiler. Bring to a boil and simmer 2 minutes. Cool completely.
  2. Add whipped cream. This may be stored for several days.
  3. To serve, spoon filling in each shell and chill up to 8 hours. Garnish with fresh strawberries and extra whipped cream, if desired.
  4. Serves 8.
  1. When beating egg whites, always whip them in a glass bowl or in a pot that has been cleaned in sudsy water to remove all traces of grease. Never beat egg whites in plastic bowls.
The Best of Bridge

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume One.