Desserts

LEMON MERINGUE BITES

This confection calls for half of our recipe for
sweet tartlet shells. Use the remaining half for
Chocolate Raspberry Bites.

For lemon curd

• 3/4 stick (6 tablespoons) unsalted
  butter
  
• 1 tablespoon finely grated fresh
  lemon zest
  
• 1/2 cup fresh lemon juice
• 1/2 cup sugar
• 3 large eggs

1/2 recipe (24) sweet tartlet shells in their
baking cups

For meringue

• 3 large egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup sugar

Make lemon curd:
Cut butter into pieces and in a heavy saucepan
cook with zest, lemon juice, and sugar over
moderate heat, stirring, until sugar is
dissolved and mixture just comes to a simmer.
In a bowl whisk together eggs and whisk in
lemon mixture until combined well. Transfer
lemon curd to pan and heat over moderate heat,
whisking constantly, until it just begins to
simmer. Pour lemon curd through a fine sieve
into a bowl and cool slightly. Chill lemon curd,
its surface covered with plastic wrap, at least
2 hours, or until cold, and up to 3 days.
Fill tartlet shells in baking cups with lemon
curd. Chill tartlets, covered, 1 hour.

Preheat oven to 400°F.

Make meringue:
In a bowl with an electric mixer beat whites
with a pinch salt until foamy. Add cream of
tartar and beat whites until they hold soft
peaks. Gradually add sugar, beating until
meringue holds stiff peaks.
Transfer meringue to a pastry bag fitted with
1/2-inch plain tip and pipe meringue 2 inches
high onto each tartlet, completely covering
lemon curd.
Bake tartlets in middle of oven 3 minutes, or
until meringue tips are just browned, and cool
in cups on racks. Chill tartlets in airtight
containers at least 2 hours, or until cold,
and up to 1 day. Keep tartlets chilled until
ready to serve.

Makes 24 tartlets.

STRAWBERRIES ROMANOFF FOR THE ‘90S

By the end of the 1940s, Americans were
starting a love affair with "gourmet" dishes
like strawberries Romanoff. Here’s an updated
version, flavored with Grand Marnier and
vanilla.

• 1 10-ounce package frozen raspberries in syrup, thawed
• 2 12-ounce baskets strawberries,
  hulled, quartered
  
• 5 tablespoons sugar
• 3 tablespoons Grand Marnier
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons vanilla extract
• 1 quart vanilla ice cream, softened
• 1 cup chilled whipping cream

Puree raspberries in syrup and 1 cup strawberries
in processor. Strain into medium bowl, pressing
on solids to extract as much juice as possible.
Mix 3 tablespoons sugar, Grand Marnier, lemon
juice and 1 teaspoon vanilla into syrup.
Stir 1/2 cup syrup mixture into ice cream; freeze
1 hour to 4 hours. Mix remaining strawberries
into remaining syrup; chill 1 hour to 4 hours.
Let ice cream soften slightly before serving.
Beat whipping cream, remaining 2 tablespoons sugar
and 1/2 teaspoon vanilla in medium bowl until soft
peaks form. Divide strawberry mixture among 6
glasses. Top each with scoop of ice cream.
Garnish with whipped cream.

Makes 6 servings.