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Home » Recipes » Pineapple Cream Meringue Tarts

Pineapple Cream Meringue Tarts

February 10, 2016 Updated: September 14, 2020 By Julie Menghini 92 Comments

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JUMP TO RECIPE
Lemon Cream Meringue Tarts

Pineapple Cream Meringue tarts have a smooth and luscious filling that sits in a buttery, flaky crust. The whole thing is topped with my no-fail meringue.

Pineapple Meringue Tart sitting on a white plate with a cake stand with more tarts in the background.

John and my celebrations usually include a great dinner that we cook together and a bottle of wine followed by a favorite dessert like these Pineapple Cream Meringue tarts.

A lot of people don’t care for Valentines Day. I LOVE Valentines Day. It is a happy occasion that reminds me how lucky I am to have met my husband at the ripe old age of 19.

We don’t go out for dinner or buy each other extravagant gifts on Valentine’s Day, and sometimes we choose to celebrate on the weekend if the actual day falls within the week.

Two Pineapple Meringue Tart sitting on white plates.

I love making John special desserts for occasions like this one.

This pie is what he requests for his birthday every year. I had these little tart shell pans that I had purchased and had never used, so I made it into tarts.

I used the crust that I learned to make in Pie School. Then loaded in some thick juicy pineapple filling and topped the whole shebang with a thick layer of toasted meringue. What’s not to love?

A pineapple meringue tart cut in half on a white plate.

This recipe was handed down to me by my mother-in-law (MIL). The meringue technique is like none that I’ve ever used. I’ve never had it fail, so if meringue scares you, this recipe is for you.

A pineapple meringue tart sitting on a white plate.

I got 4 large tarts out of my pie crust and then just filled little dishes with the leftover filling and topped them with meringue, without crusts. If you used two crusts, you would easily have 8 large tarts.

Don’t have time to make it now? Pin it for later!

Lemon Cream Meringue Tarts

I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars!  ⭐️⭐️⭐️⭐️⭐️

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5 from 9 votes

Pineapple Cream Meringue Tarts

Pineapple Cream Meringue tarts have a smooth and luscious filling that sits in a buttery flakey crust. The whole thing is topped with my no-fail meringue.
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Servings 16 people
Author Hostess At Heart
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Ingredients

Pie Crust

  • 2-1/2 cups AP Flour I used unbleached
  • 1 cup butter well chilled (I use Kerrygold or Land O’Lakes)
  • 1 tbs white sugar
  • 1 tsp salt

Filling

  • 16 oz crushed pineapple canned crushed do not drain and do NOT use fresh
  • 1/4 cup All Purpose flour
  • 1 cup sour cream
  • 1 cup sugar
  • 3 egg yolks at room temperature and lightly beaten,Whites will be used in meringue
  • 1 tsp vanilla extract

Meringue

  • 1 tbs cornstarch
  • 2 tbs cold water
  • 1/2 cup water boiling
  • 3 egg whites
  • 1 tsp lemon juice or vanilla
  • 6 tbs sugar

Instructions

Start Meringue

  • In a small sauce pan, mix cornstarch and cold water. Stir in boiling water over medium heat and boil for two minutes. Remove from heat and set in cold water or refrigerate to cool while you prepare the crust.

Pie Crust

  • Place 1-1/2 cups of water in a liquid measuring cup in the freezer. You will not use it all, but it’s better to have more than not enough.
  • In a large bowl, combine flour, sugar, and salt. Cut cold butter into 1-tablespoon sized pieces. Toss them into the flour. Scoop up flour and butter and rub between your thumb and fingers, letting it fall back into the bowl. Do this until you have a crumb that resembles rough cornmeal with pea and almond sized pieces.
  • Remove water from the freezer. In a circular motion, drizzle a small amount of water in a circular motion into the flour mixture to the count of five. Toss the water through the flour with your hands until you no longer feel wet spots. Repeat until dough is shaggy and slightly tacky. Press an egg sized ball together. Toss it in your hand a couple of times. If it breaks apart when you catch it, add a little more water. If it retains its shape you’re done.
  • Gather the dough in 2 roughly even discs. Wrap each disc in plastic wrap and refrigerate for a minimum of 1 hour. If you only use one crust, the other one can be wrapped and used within 3 days, or frozen.
  • Remove pie dough from the refrigerator. On a lightly floured surface, cut each disk into 4 pieces and roll each piece of dough out from the center to the edge until the dough is large enough to fill your tart shell and about ⅛ inch thick. Turn as you roll, always pushing out away from yourself. Press dough into shell gently. Use your rolling pin to remove excess dough overhanging tart shell. Repeat with remaining tart shells.
  • Pierce the bottom of each shell with a fork, turning slightly. Place a piece of aluminum foil into each tart leaving the edges of the foil standing and not overlapping the edges. Fill with pie weights or dry beans. Bake at 425 degrees F for 10 minutes. Remove the tarts from the oven and pick up the edges of the foil and remove with weights. The foil will cool immediately. Reduce the oven temp to 375 degrees F and continue baking for 15 minutes or until tart shells are browned. Remove to a cooling rack to cool completely.

Filling

  • Prepare the filling. In a medium sized sauce pan, combine flour, sugar sour cream and pineapple. Cook over low heat stirring continuously until thick. Don’t neglect because it can thicken all of a sudden. Blend in egg yolks, stirring continuously, and cook for 2 more minutes. Add vanilla and cool.

Finish Meringue

  • Finish Meringue. In an electric stand mixer, fitted with a whisk attachment, add egg whites and beat on medium high until they start to form soft peaks. Add sugar one tablespoon at a time and vanilla. Continue beating until strong peaks form. Add cornstarch mixture and beat until blended. Don’t over beat or your meringue will start to break down.
  • Place tarts on a baking sheet and fill each shell 3/4 full with filling. Top with meringue by the spoonful or you can use a pastry bag. Bake at 375 degrees F for 5 minutes or until peaks are golden. Be careful not to burn.
  • Completed tarts should be refrigerated until serving.

Nutrition

Calories: 118kcal | Carbohydrates: 21g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 203mg | Potassium: 36mg | Sugar: 18g | Vitamin A: 90IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 0.2mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

If you are in the mood for other creamy dreamy pies, here are a couple more great recipes for you!

Angel Food Pie

A slice of an Angel Food Pie sitting on a decorative white plate over a turquoise napkin.

Dark Chocolate Pecan Tart

A slice of Dark Chocolate Pecan Tart with a piped star of whipped topping and a chocolate-dipped coffee bean sitting on a glass plate over a white tablecloth.

Magic Margarita Pie

Slice of green margarita pie with a graham cracker crust sitting on a white plate.

What are your favorite special celebration recipes? Please share!

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Comments

  1. Annette Mckitrick says

    September 13, 2020 at 12:21 pm

    Do you drain the pineapple first? No mention anywhere that I could see.

    Reply
    • Julie Menghini says

      September 14, 2020 at 11:19 am

      No, you don’t drain it. I’ve updated the post and appreciate your question!

      Reply
  2. Jennifer A Stewart says

    April 14, 2016 at 2:44 pm

    We don’t get all gushy on Valentine’s Day and I love that you didn’t make something chocolate! BTW, where can I go to pie school?!?!?!?

    Reply
    • Julie Menghini says

      April 14, 2016 at 4:08 pm

      Thanks Jennifer! We don’t get too gushy either. I was so lucky to fall into pie school. A friend of ours new Kate and she agreed to do a small class in his home. I know she does classes in other cities too. Here is the post on our instructor. https://hostessatheart.com/pie-school/

      Reply
  3. Meghan | Fox and Briar says

    April 14, 2016 at 1:09 am

    These are super cute! Love that pineapple flavor!

    Reply
    • Julie Menghini says

      April 14, 2016 at 7:13 am

      Thank you Meghan!

      Reply
  4. Ginger Wroot says

    April 13, 2016 at 3:16 pm

    Oh, these are so pretty and so lish-looking! I’m tempted to go buy some mini tart pans for this recipe. Pinned, and I can’t wait to try it! Thanks!
    –G
    https://gingerwroot.com

    Reply
    • Julie Menghini says

      April 13, 2016 at 7:46 pm

      Ginger, thank you so much! I appreciate your sweet comments. If you try them, stop back and let me know how they come out.

      Reply
  5. Shadi Hasanzadenemati says

    April 12, 2016 at 3:24 pm

    This pie is pure perfection with that gorgeous and beautiful meringue on top! The filling the just how I like it to be, creamy and nice! This is something I would love to try very soon, now I can’t stop thinking about it!

    Reply
    • Julie Menghini says

      April 12, 2016 at 5:19 pm

      Thank you dear Shadi! It is definitely a treat that we love. If you try it, please let me know what you think. This is the first time I made it into mini tarts. It’s just as yummy as a pie.

      Reply
  6. Sandi (@fearless_dining) says

    April 12, 2016 at 11:01 am

    What a gorgeous pineapple filling…I would eat at least two of those beauties.

    Reply
    • Julie Menghini says

      April 12, 2016 at 7:18 pm

      Thank you Sandi! I appreciate you stopping by!

      Reply
  7. jane @ littlesugarsnaps says

    April 12, 2016 at 7:38 am

    Julie, these sound perfect. There’s nothing like homemade meringue. I’ve not come across that technique before, so now I’m tempted to give it a go. I love the switch from lemon to pineapple too.

    Reply
    • Julie Menghini says

      April 12, 2016 at 9:47 am

      Thank you Jane! The technique was strange to me at first, but it really helps hold the integrity of the egg whites.

      Reply
  8. Michelle @ Giraffes Can Bake says

    April 12, 2016 at 2:58 am

    These tarts are awesome, Julie – feels like summer! And that meringue looks amazing!

    Reply
    • Julie Menghini says

      April 12, 2016 at 9:51 am

      Thank you Michelle! John loves meringue, so this pie is always a great treat for him.

      Reply
  9. Amanda | The Chunky Chef says

    April 11, 2016 at 8:43 pm

    I’ve been looking for a recipe to try out my new mini tart pan… and this is the one! So beautiful!

    Reply
    • Julie Menghini says

      April 11, 2016 at 9:08 pm

      Thank you Amanda! New kitchen toys are the best!

      Reply
  10. Tracy @ Served from Scratch says

    April 11, 2016 at 12:11 pm

    Not only are these little guys gorgeous but pineapple… YES. I LOVE all things pineapple and I think that there aren’t enough pineapple desserts in the world! Yum!!

    Reply
    • Julie Menghini says

      April 11, 2016 at 3:31 pm

      Thank you Tracy! I say yes to more pineapple desserts!

      Reply
  11. Ivette says

    February 20, 2016 at 11:57 am

    Looks awesome !!

    Reply
    • Julie Menghini says

      February 20, 2016 at 12:09 pm

      Thank you Ivette! Thank you for stopping by!

      Reply
  12. Angie says

    February 18, 2016 at 8:16 pm

    Did someone say pineapple?! Make way, people, make way! These are all mine, lol. You know I have a thing about pineapple. Definitely making these!

    Reply
    • Julie Menghini says

      February 18, 2016 at 9:17 pm

      Thank you Angie! Perfect for my pineapple friend!

      Reply
  13. Anna says

    February 15, 2016 at 11:40 am

    These look wonderful and such gorgeous photos!!

    Reply
    • Julie Menghini says

      February 15, 2016 at 2:10 pm

      Thank you Anna! Very yummy and you are a sweetie to comment on the photos!

      Reply
  14. milkandbun says

    February 15, 2016 at 8:53 am

    Oh, I adore all meringues! and I wish I could taste some of yours right now! 🙂

    Reply
    • Julie Menghini says

      February 15, 2016 at 9:11 am

      Thank you! I wish it was easier to share. I’d have so many friends at my virtual table.

      Reply
  15. Kaila (GF Life 24/7) says

    February 15, 2016 at 5:52 am

    I don’t’t think there is a single holiday that you could not brighten up for anyone with your cooking! This tart looks simply scrumptious! 🙂

    Reply
    • Julie Menghini says

      February 15, 2016 at 9:11 am

      Oh Kaila you are so sweet! Thank you!!

      Reply
  16. Natalie says

    February 14, 2016 at 2:03 pm

    These tarts are beautiful, Julie. I love that you used pineapple instead of lemon for something a little different. Happy FF!

    Reply
    • Julie Menghini says

      February 15, 2016 at 9:21 am

      Thank you Natalie! It is definitely a nice change but we love lemon too!

      Reply
  17. KCole's Creative Corner says

    February 14, 2016 at 1:30 pm

    Perfection! These are such a great dessert, and just in time for Valentine’s Day! I definitely need to try meringue sometime soon 😉 Thanks for sharing! 😀

    Reply
    • Julie Menghini says

      February 15, 2016 at 9:22 am

      Thank you for such sweet comments!

      Reply
  18. Ginger says

    February 14, 2016 at 10:02 am

    Gorgeous! Absolutely stunning, I love the meringue! You could paint that in oil and hang it on your wall (although, on second thoughts, I prefer the egg whites version …)
    Happy FF!

    Reply
    • Julie Menghini says

      February 15, 2016 at 9:23 am

      Thank you! You are such a sweetie!

      Reply
  19. Frugal Hausfrau says

    February 14, 2016 at 12:03 am

    Wow, I need to go to pie school! Just look at these tarts!! I probably would never have given such a thing a second thought if I saw a recipe, now I’m just crazy to try them!

    Reply
    • Julie Menghini says

      February 15, 2016 at 9:25 am

      Thank you! Pie school was a ton of fun.

      Reply
  20. Andrea | Cooking with a Wallflower says

    February 14, 2016 at 12:00 am

    Your meringue looks so perfect, Julie! I can almost taste the pineapple cream. They look soo amazing. Thanks for sharing at FF!

    Reply
    • Julie Menghini says

      February 15, 2016 at 9:25 am

      Thank you Andrea! It’s wonderful that you co-hosted this weekend!

      Reply
  21. The Hungry Mum says

    February 13, 2016 at 10:03 pm

    miss10 is obsessed with pineapples – she would love these tarts.

    Reply
    • Julie Menghini says

      February 15, 2016 at 9:27 am

      They are so good. I’m sure miss10 would love them! Thank you for stopping over!

      Reply
  22. Michelle @ Giraffes Can Bake says

    February 13, 2016 at 1:59 pm

    Wow this looks incredible!!

    Your valentine’s day traditions sound pretty great to me!

    Reply
    • Julie Menghini says

      February 13, 2016 at 7:38 pm

      Thank you Michelle! I loved Valentines as a child because we got to create boxes that out admirers could leave cards. I guess I’ve always been a romantic! You would love it because it’s a great time to bake!

      Reply
  23. Lily says

    February 13, 2016 at 1:59 pm

    I love no-fail recipes and I love the pineapple curd filling. Its a nice change from lemon. Pinning this one for sure:)

    Reply
    • Julie Menghini says

      February 13, 2016 at 7:39 pm

      Thank you Lily! It is yummy and I try not to make it to often so it stays special.

      Reply
  24. cookingwithauntjuju.com says

    February 13, 2016 at 12:04 pm

    Pineapple cream – I never have tried such a dessert. Looks delicious and I am sure they were good with the crust and meringue on top!

    Reply
    • Julie Menghini says

      February 13, 2016 at 7:40 pm

      Thank you Judi! How did your Super Bowl party go?

      Reply
  25. NancyC says

    February 13, 2016 at 11:30 am

    What beautiful tarts, Julie! They are just wonderful! I may have to go to Pie School myself sometime! 🙂

    Reply
    • Julie Menghini says

      February 13, 2016 at 7:41 pm

      It was a lot of fun. It was the first class that I’d ever attended for cooking and It really made me seek out other ones.

      Reply
  26. Karen (Back Road Journal) says

    February 13, 2016 at 8:49 am

    What special little tarts you have created for Valentine’s Day…I can see why your husband loves them.

    Reply
    • Julie Menghini says

      February 13, 2016 at 9:47 am

      Thank you Karen! They are definitely a favorite. I appreciate you stopping by and hope you have a great weekend!

      Reply
  27. Jhuls says

    February 13, 2016 at 7:23 am

    My mouth is watering. 😐 This looks really divine, Julie. 🙂

    Reply
    • Julie Menghini says

      February 13, 2016 at 9:48 am

      Thanks Jhuls! Have a great Valentines Day!

      Reply
  28. Traditionallymodernfood says

    February 12, 2016 at 7:09 pm

    I love pineapple this looks so inviting.. Feel like grabbing one and taste

    Reply
    • Julie Menghini says

      February 13, 2016 at 9:50 am

      Thank you! I would sure share if I could! Have a wonderful weekend!

      Reply
  29. Adri says

    February 12, 2016 at 6:16 pm

    Oh my, but these really are special. They look beautiful, and I bet they taste wonderful. This is my first visit to your site, but it certainly will not be my last! Happy Valentine’s Day to you and yours.

    Reply
    • Julie Menghini says

      February 13, 2016 at 9:51 am

      Adri you have just made my day…my week! Thank you so much for stopping by and your kind comments.

      Reply
  30. Hilda says

    February 12, 2016 at 2:43 pm

    What beautiful tarts. And your meringue recipe is also worth saving for other pies.

    Reply
    • Julie Menghini says

      February 12, 2016 at 5:25 pm

      Thank you Hilda! They were very good. Happy Valentines!

      Reply
  31. CakePants says

    February 12, 2016 at 11:20 am

    Wow Julie, these look incredible! I love the idea of using pineapple in place of lemon for a twist on meringue-y desserts. Your photos are lovely!

    Reply
    • Julie Menghini says

      February 12, 2016 at 5:27 pm

      Thank you so much! They were delicious and dangerous to have around. Hope you have a wonderful Valentines Day.

      Reply
  32. Debbie Spivey says

    February 12, 2016 at 10:06 am

    Wouldn’t be much of a Valentine’s Day if David and I were to cook together…lol! Even with a bottle of wine! These are so pretty! I’ve never been afraid of meringue and was just saying the other day I hadn’t made anything with a meringue in a long time. Did you have a torch to make them so perfectly browned?

    Reply
    • Julie Menghini says

      February 12, 2016 at 5:29 pm

      LOL! You and David don’t roll well in the kitchen? I brown them in the oven so it looks a bit more uniform. If only the ridges and peaks brown that’s a great indication that a torch was used. I have a little one but never use it.

      Reply
  33. Dini @ The Flavor Bender says

    February 12, 2016 at 9:37 am

    Julie! I need to get Pie crust lessons from you! These look absolutely incredible! I love that you used pineapple – pineapple is one of the BEST fruits EVER! Definitely pinning this 🙂

    Reply
    • Julie Menghini says

      February 12, 2016 at 5:32 pm

      Thank you Dini! I’d love to have a pie class with you! This was the third time that I’d made this crust and I am finally figuring out the feel of the whole thing. Have a wonderful Valentine’s Day!

      Reply
  34. Celebrating Sunshine says

    February 11, 2016 at 6:04 pm

    I just love, love, love meringue – I would eat it anyway, anyhow. And with the pineapple filling, I can only imagine the flavor! Have a wonderful Valentine’s Day, Julie! 🙂

    Reply
    • Julie Menghini says

      February 11, 2016 at 6:13 pm

      Thank you Ana! I love this recipe, and John is crazy about it too. Hope you have a wonderful Valentines Day with your hubby too!

      Reply
  35. Nancy says

    February 11, 2016 at 10:05 am

    Such a lovely, delicious and unexpected departure from the standard lemon!

    Reply
    • Julie Menghini says

      February 11, 2016 at 6:13 pm

      Thank you Nancy! Lemon is a loved second place pie in this house.

      Reply
  36. Susan Edelman says

    February 11, 2016 at 9:43 am

    Lovely, lovely, lovely! Happy Valentine’s Day!!

    Reply
    • Julie Menghini says

      February 11, 2016 at 6:14 pm

      Thank you Susan! I hope you have a wonderful Valentines day too!

      Reply
  37. Loretta says

    February 11, 2016 at 8:28 am

    Ahhh, there’s your post I’ve been looking for Julie. You know whenever I see those wee tartlet pans, I just want to rush out and buy some. They are just precious. The filling is gorgeous, a nice twist on the lemon meringue pie. What a sweet dedication to John, you two still sound like the lovebirds you were when you first met at 19 🙂 Just lovely! Happy V-Day Julie, may you continue to bask in each others love and warmth 🙂 xo

    Reply
    • Julie Menghini says

      February 11, 2016 at 9:02 am

      Thank you Loretta! The thing that I have found with those tart pans is that when you make a pie with meringue it starts to break down and you have the liquid in the pan. With the tart pans it is all in each individual tart which keeps them a little longer. John would eat it in any condition though. He’s whining about his shirt collar being a bit tarter but that is on his way to the fridge. Happy V-Day to you and your lover to Loretta! I love starting my day talking to you!

      Reply
  38. tentimestea says

    February 11, 2016 at 1:02 am

    What a sweet post Julie! It sounds like you have a lovely Valentine’s day tradition. The meringue was not what I was expecting at all! I kept looking at the ingredients (cornstarch? BOILING water?) haha! It turned out so beautifully, what an intriguing recipe!! 🙂

    Reply
    • Julie Menghini says

      February 11, 2016 at 9:05 am

      Thank you! The first time I made this meringue I thought “you’ve got to be kidding?” It really helps with the structure though.

      Reply
  39. pattisj says

    February 10, 2016 at 11:53 pm

    Julie, your food is much too pretty to eat.

    Reply
    • Julie Menghini says

      February 11, 2016 at 9:09 am

      Patty, If you could see my waistband right now you would know that isn’t the case! Thank you sweet girl! Have a great day!

      Reply
  40. [email protected] says

    February 10, 2016 at 8:16 pm

    These are STUNNING! Love mini tarts- love pineapple filling- love meringue- LOVE your photos!! Mouthwatering!! 🙂

    Reply
    • Julie Menghini says

      February 10, 2016 at 10:27 pm

      THANK you Josette. Such kind comments!

      Reply
  41. Quinn Caudill says

    February 10, 2016 at 7:59 pm

    Yum these sound awesome my twin blogging sister. It must be tart week and I think we have the same mini tart pans. Pinned and tweeted. Message me tomorrow on Hangouts.

    Reply
    • Julie Menghini says

      February 10, 2016 at 10:33 pm

      Thank you my brother! I appreciate the support! I’ll be on hangout early or later. I am meeting my daughter for brunch! I have been thinking of you and have an idea for you.

      Reply
  42. Johanne Lamarche says

    February 10, 2016 at 6:31 pm

    Can I PLEASE be your taste tester???????? OMG. Another cruel temptation Julie! Just gorgeous and looks irresistible. Your John is a lucky man! Happy V day. PS What is AP flour?

    Reply
    • Julie Menghini says

      February 10, 2016 at 10:35 pm

      LOL! He says 5 lbs heavier too. All-Purpose flour. I will change the post to show that thank you Johanne!

      Reply
  43. Lynz Real Cooking says

    February 10, 2016 at 5:51 pm

    this is gorgeous Julie! Pie school wow awesome! What a sweet post and lovely traditions!

    Reply
    • Julie Menghini says

      February 10, 2016 at 10:39 pm

      Thank you sweet friend! These are his favorite, and I just love seeing the look on his face when he realizes that I’ve made them. He is whining about the extra 5 lbs though. 🙂

      Reply
  44. apuginthekitchen says

    February 10, 2016 at 2:55 pm

    There is the recipe for those beauties but you took me by surprise with the pineapple filling. What a wonderful change from lemon and I love the sour cream addition. It sounds deliciousw Julie and a fantastic Valentines Day treat.

    Reply
    • Julie Menghini says

      February 10, 2016 at 10:42 pm

      Thank you Suzanne! We just love them and his second favorite is Lemon Meringue.

      Reply

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