Lithuanian Semi-Crisp Meringue Pastry Recipe #375944
This is from the "Art of Lithuanian Cooking". I haven't made it yet; times are guesstimates.
by Debbie R.
2 hours | 30 min prep
SERVES 5 -6
Pastry
- 1 cup flour
- 6 tablespoons butter
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 egg yolk
- 2 1/2 tablespoons sour cream
- 1 teaspoon baking powder
Topping and Meringue
- 1 cup orange marmalade (or other tart preserves)
- 4 egg whites
- 1/8 teaspoon cream of tartar
- 3/4 cup confectioners' sugar
- 1/2 teaspoon vanilla
- Mix together flour, butter, sugar, vanilla, egg yolk, sour cream and baking powder. Work until smooth. Place in fridge for 30 minutes.
- Meanwhile, preheat oven to 350 degrees.
- Roll out dough and placed on a small, greased cookie sheet. Pierce with a fork in several places before putting it into the oven. Bake at 350 for 25 - 30 minutes or until lightly golden. Remove and cool slightly.
- Lower oven temp to 300 degrees.
- Spread the marmalade over the top of the pastry.
- Whip the egg whites with the cream of tartar, sugar and vanilla until stiff peaks form. Spread over the pastry. Bake at 300 degrees for 15 - 20 minutes or until meringue develops a slight "blush".
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5 stars