Pineapple Meringue Tart

Light and refreshing pineapple tart with a shortbread crust. This was my childhood favorite (almost 60 years ago)! Everyone loves this dessert! Serve with whipped cream if desired.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 245 Calories

Ingredients

• 2 cups all-purpose flour
• 1 ¼ cups white sugar
• 1 cup unsalted butter, softened
• 4 egg whites
• 3 tablespoons white sugar
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1 cup crushed pineapple in juice

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Combine flour, butter, and sugar in a stand mixer fitted with the paddle attachment. Beat together until a soft dough forms. Press dough over the bottom and up the sides of a 9x12-inch baking pan.

Step 3

Bake in the preheated oven until edges are light golden, 20 to 25 minutes.

Step 4

While crust is baking, bring sugar and crushed pineapple to a boil in a small saucepan. Mix cornstarch with water and stir into the pineapple filling. Simmer until thickened, about 5 minutes. Remove from heat and cool slightly.

Step 5

While filling is cooling, beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add slightly cooled pineapple mixture; whip on low speed until just combined. Give filling 1 more stir to ensure it is evenly mixed.

Step 6

Pour filling into the baked crust. Return to the oven and bake until the topping is slightly golden brown, about 10 minutes. Cool before cutting into squares.