GOLDEN VALLY, Minn. - Our Holiday Cooking with KARE at 4brought in several mouthwatering options for desserts including this recipe from viewer Lisa O'Connell.


Mini Lemon/Lime Meringue Phyllo Pies

By Lisa O'Connell

1 box mini phyllo shells

1 cups sugar

1/2 cup fresh lemon or lime juice

2 eggs plus 2 egg yolks, beaten

2 tbsp. finely grated lemon or lime zest (from about 3 lemons or limes), divided

3/4 stick unsalted butter, cut into pieces

For the Meringue topping

3 egg whites

- pinch cream of tartar

2 tbsp. granulated sugar

½ tsp. vanilla

Bake the phyllo cups according to package directions; let cool. In a medium sized saucepan, whisk together the sugar, citrus juice, eggs, egg yolks and 2 tbsp. citrus zest. Add the butter and cook over medium heat, stirring, until butter is completely melted. Lower the heat to medium-low and cook without boiling, stirring constantly until the ingredients thicken (6-8 min.). Strain through a fine-mesh strainer set over a medium bowl; discard solids. Stir in the remaining zest. Cover immediately; press the plastic wrap to the surface of the curd. Cool to room temperature; refrigerate at least 4 hrs.

Dissolve sugar in a few tablespoons of water over a heated source. Whisk or stir until the sugar solution becomes smooth to the touch. Be sure to dissolve all the sugar granules so that your meringue won't weep-

Beat egg whites, sugar and pinch of cream of tartar, in an electric mixer at medium high speed until shiny and stiff.

Fill pastry cups with lemon filling; spread meringue all the way to the edges. Broil until slightly golden.

ALTERNATE DIRECTIONS (much faster but just as pretty and tasty): Fill prepared pastry cups with store-bought citrus curd and dollop with meringue or store-bought whipped cream.

Lisa also is the creator of Sauce Anna Lisa.

-cook well, cook slow, cook often- Lisa

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