9" Meringue Pie Shell: Meringue Tart Shells

Preparation info

  • Difficulty


  • Makes


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About


Prepare ingredients as for Meringue Pie Shell, but drop spoonfuls of meringue onto baking sheet lined with brown paper. Make 8 mounds of even size; place them 3" apart on baking sheet. With back of spoon hollow out each meringue mound to make a tart shell. Bake in very slow oven (275°) 1 hour. Turn off oven heat and leave meringue tart shells in oven with door closed 1½ hours longer. Complete cooling away from drafts.

  • At serving time, fill with ice cream and top with berries, cut-up fruit or butterscotch, chocolate or other sauce. Or fill with fresh berries or fresh fruit and top with a scoop of ice cream or whipped cream (see photo).
  • To store Meringue Tart Shells for a few days, loosely wrap them, when cool, in waxed paper. Keep in a cool, dry place, such as a cupboard. Do not put in airtight containers or meringues will soften.