LEMON MERINGUE TARTS

LEMON MERINGUE TARTS

These snack-sized Lemon Meringue Tarts are sure to impress! Super smooth, zesty & all round delicious

PREPARATION TIME
1 hour
COOKING TIME
2 hours

INGREDIENTS

for 8 to 10 servings
1 & 1/3 cups plain flour
100g Unsalted Butter, chilled and diced
1 tbsp icing sugar
1 egg yolk
1 tbsp cold water
2 tbsp cornflour
1/2 cup caster sugar
zest of two large lemons, finely grated
125ml lemon juice, freshly squeezed
strained juice of 1 orange, made up to 200ml with water
100g Unsalted Butter, diced
3 egg yolks and 1 whole egg
4 egg whites, room temperature
1 cup caster sugar
PREPARATION TIME
1 hour
COOKING TIME
2 hours

PREPARATION

1
For Pastry- Blind bake the pastry case (filled with dry beans or rice over the baking paper) for 15 minutes. Remove baking paper and bake for a further 8 minutes until the pastry is pale golden. Set aside. Lower the oven to 160°C.
2
Turn onto a lightly floured surface, bring together until smooth, and roll out. Transfer to tart tin, and press the pastry into the tin flutes. Prick the base with a fork, cover base with baking paper and chill for one hour.
3
Blind bake the pastry case (filled with dry beans or rice over the baking paper) for 15 minutes. Remove baking paper and bake for a further 8 minutes until the pastry is pale golden. Set aside. Lower the oven to 160°C.
4
For lemon filling - While the pastry bakes, prepare filling; mix together cornflour, sugar and lemon zest in a medium saucepan. Stir in the lemon juice and orange juice mixture gradually. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture starts to bubble, remove from heat and beat in the butter until melted.
5
Beat the egg yolks and whole egg together, stir into the saucepan and return to a medium heat. Keep stirring while simmering, until the mixture thickens. Remove from heat and cool. Cover with plastic wrap and chill. Once chilled, beat with an electric mixture until smooth.
6
For meringue - Place the egg whites in a large clean bowl. Whisk to soft peaks, add sugar, a small amount at a time. whisking between each addition, until smooth and thick.
7
To finish- Pour the lemon filling into the pastry case. Top with spoonfuls of meringue. Return to oven at 160°C for 20 minutes until the meringue is slightly coloured. Allow to cool in tin for 30 minutes, remove and allow to set for 1 hour before slicing.